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If you’ve read this far, thank you! Now let me guarantee that the Dry Bak Kut Teh (Dried Pork Ribs) ($9.50) is a must-try. This dish, available only at Upper Thomson, is exceptional. The succulent, dark-coloured pork ribs were easily deboned with just a gentle grasp from the chopsticks. The sauce was rich, deep, sweet, savoury, and had a hint of spiciness—simply amazing! Hiding beneath the ribs were chewy dried shredded squid, adding an extra umami factor to the dish. All the sauces pair excellently with rice.

The Braised Pork Noodle ($6.50), exclusive to the Upper Thomson outlet, the boss say one, featured yellow noodles topped with a generous portion of braised pork meat and minced meat. After mixing everything together, you’ll find a glorious amount of oil beneath the noodles, making it a truly sinful carb dish. Every strand was coated in thick oil, braised sauce, and meat. Despite the richness, it wasn’t overly heavy. The flavours were strong, so I’d recommend trying the prawn mee first before tackling this one, as it can be a bit overwhelming. You might wonder if the braised pork here is the same as in the claypot, but the flavours are completely different. The braised pork in this dish is much richer and more concentrated, similar to Zha Jiang Mian or Jajangmyeon. The meat is also less moist, and more firm.

We also tried the Pork Ribs Prawn Noodle ($6), which came with standard yellow noodles (you can choose other types), veggies, easy to de-shell fresh prawns, tender pork ribs, shallots, crispy pork lard, and a small bowl of clean, clear prawn broth. The broth was nice but not quite memorable. The noodles were well-handled with minimal alkaline taste.

The Braised Pork Trotter ($7) was sinfully appetising and had me drooling. I used my chopsticks to grasp the thick, gooey, and super soft fat along with the flavourful, tender meat, which easily fell off the bone. Each bite was pure joy, with the softness of the fat offering a heavenly experience without feeling overwhelming. The sauce was slightly different from the claypot braised dishes—more watery, sweet, and savoury. Despite its greasiness, it wasn’t heavy at all, just incredibly inviting.

The Braised Pork Meat ($7), made from pork belly, was perfectly cut into bite-sized pieces. The soft skin, melty fat, and chewy meat were all braised to perfection. The rich, thick, dark sauce was full of flavour. Each bite was a burst of deliciousness.

To accompany BKT, it’s always a good idea to order Dough Fritters (You Tiao) ($2) to soak up the soup for that juicy crunch. The Salted Vegetables (Cai Wei) ($2) surprisingly won me over despite not usually being a fan. The flavour struck the perfect balance of sweet, salty, and slightly spicy, with a soft yet crunchy texture. It was much better than what I’ve had at other places. The Braised Peanuts ($2) were standard, while the Braised Beancurd Skin (Tau Kee) ($2) was decent.

We tried the Claypot Mixed Herbal Bak Kut Teh ($7.50), which included pork ribs, pork offals, button mushrooms, tau pok, and veggie. The soup was aromatic, comforting, and smooth, exactly like the herbal BKT you'd find in Malaysia. I later learned that the original founder from Marsiling went to Malaysia to learn the recipe from a chef, mastering the secrets of herbal BKT. Here at the Upper Thomson branch, the nourishing soup was brewed to perfection—flavourful but not overpowering, clear yet herby. The pork ribs were succulent and easily deboned, while the offals were standard—stomach chewy, and the intestines could have been better cleaned. I didn’t try the liver as I don't eat it.

Since 1996, Hong Ji has been serving their signature claypot herbal style Bak Kut Teh (BKT), also known as "Meat Bone Tea," earning the love and loyalty of their customers for decades. As many already know, Singaporean BKT typically leans toward a peppery style, while Malaysian BKT focuses more on herbal flavours. Finding good quality herbal style BKT in Singapore can be a challenge, so when you discover one, it’s worth a visit.

We tried the Claypot Mixed Herbal Bak Kut Teh ($7.50), which included pork ribs, pork offals, button mushrooms, tau pok, and veggie. The soup was aromatic, comforting, and smooth, exactly like the herbal BKT you'd find in Malaysia. I later learned that the original founder from Marsiling went to Malaysia to learn the recipe from a chef, mastering the secrets of herbal BKT. Here at the Upper Thomson branch, the nourishing soup was brewed to perfection—flavourful but not overpowering, clear yet herby. The pork ribs were succulent and easily deboned, while the offals were standard—stomach chewy, and the intestines could have been better cleaned. I didn’t try the liver as I don't eat it.

To accompany BKT, it’s always a good idea to order Dough Fritters (You Tiao) ($2) to soak up the soup for that juicy crunch. The Salted Vegetables (Cai Wei) ($2) surprisingly won me over despite not usually being a fan. The flavour struck the perfect balance of sweet, salty, and slightly spicy, with a soft yet crunchy texture. It was much better than what I’ve had at other places. The Braised Peanuts ($2) were standard, while the Braised Beancurd Skin (Tau Kee) ($2) was decent.

The Braised Pork Meat ($7), made from pork belly, was perfectly cut into bite-sized pieces. The soft skin, melty fat, and chewy meat were all braised to perfection. The rich, thick, dark sauce was full of flavour. Each bite was a burst of deliciousness.

The Braised Pork Trotter ($7) was sinfully appetising and had me drooling. I used my chopsticks to grasp the thick, gooey, and super soft fat along with the flavourful, tender meat, which easily fell off the bone. Each bite was pure joy, with the softness of the fat offering a heavenly experience without feeling overwhelming. The sauce was slightly different from the claypot braised dishes—more watery, sweet, and savoury. Despite its greasiness, it wasn’t heavy at all, just incredibly inviting.

We also tried the Pork Ribs Prawn Noodle ($6), which came with standard yellow noodles (you can choose other types), veggies, easy to de-shell fresh prawns, tender pork ribs, shallots, crispy pork lard, and a small bowl of clean, clear prawn broth. The broth was nice but not quite memorable. The noodles were well-handled with minimal alkaline taste.

The Braised Pork Noodle ($6.50), exclusive to the Upper Thomson outlet, the boss say one, featured yellow noodles topped with a generous portion of braised pork meat and minced meat. After mixing everything together, you’ll find a glorious amount of oil beneath the noodles, making it a truly sinful carb dish. Every strand was coated in thick oil, braised sauce, and meat. Despite the richness, it wasn’t overly heavy. The flavours were strong, so I’d recommend trying the prawn mee first before tackling this one, as it can be a bit overwhelming. You might wonder if the braised pork here is the same as in the claypot, but the flavours are completely different. The braised pork in this dish is much richer and more concentrated, similar to Zha Jiang Mian or Jajangmyeon. The meat is also less moist, and more firm.

If you’ve read this far, thank you! Now let me guarantee that the Dry Bak Kut Teh (Dried Pork Ribs) ($9.50) is a must-try. This dish, available only at Upper Thomson, is exceptional. The succulent, dark-coloured pork ribs were easily deboned with just a gentle grasp from the chopsticks. The sauce was rich, deep, sweet, savoury, and had a hint of spiciness—simply amazing! Hiding beneath the ribs were chewy dried shredded squid, adding an extra umami factor to the dish. All the sauces pair excellently with rice.

Check out their outlets
📍910D Upper Thomson Rd, Singapore 787112
📍19 Marsiling Ln, 01-329, Singapore 730019
📍11 01-138 Ang Mo Kio Ave 4, Block 107, Singapore 560107

Thank you @hongji.bkt for the invitation!🥰

Music Credit:
Sinfully Vibing by mehmehfoodventure
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🚩Hong Ji Herbs Bak Kut Teh 宏记, 910D Upper Thomson Rd, Singapore 787112
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #砂煲滷猪脚 #砂煲肉骨茶 #肉骨茶 #ClaypotBakKutTeh #BraisedPigTrotter #BKT #BakKutTeh #宏记 #HongJiHerbalBakKutTeh #HongJi #hongjibkt #drybakkutteh #HerbalBakKutTeh #药材肉骨茶

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Damn solid chilli crab sauce. And seafood is fresh also.

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Fishballs were bouncy.

Tomato+chilli sauce base gives off the old school vibe