Saturday, May 18, 2013

B.K.T by Kong Kee

Bak Kut Teh-Klang Style ($6.80+), Braised Pig's Leg ($8+)
Tau Pok, Tau Kwa ($2+), Braised Chicken Feet ($3.50+)

B.K.T by Kong Kee at China Street is by far the friendliest Bak Kut Teh restaurant in Singapore where the common aloofness of a BKT stall is far from its serving tables. This made us want to give them more business. Surely.

Bak Kut Teh-Klang Style

Pig's Kidney ($6+)

But to be honest, the dark Klang-styled BKT soup is rather saltish whereas the pig's kidney came in generous serving slices and enriched the original Teochew BKT soup that was served along with. Nice.

Klang Style Dry Bak Kut Teh ($12+)

Best things came last - the dry style Bak Kut Teh. We finish its last drop of dark savoury juices which was entangled in flavours of thick soy sauce, dried cuttlefish, pork ribs and pork bellies!

Fairly good food in an air-conditioned setting that is competitively priced. Enjoyed their unique serving of shallots rice and good fresh pork used for the pork ribs - quality ingredients; a pity for the BKT soup which could have been better.

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