牛车水 祖传肉骨茶

Stall #02-124

While we hurried our steps towards famous food stalls in the Chinatown Market and Food Centre, whiff of delicious cooking often hits us. This hidden (by the column) bak kut teh stall is one. I often enjoy its herbal aroma and witness customers lugging trays of their purchase from the stall. Tonight we came specially for them.

Braised Pork Leg ($5)

It was as good as it gets. The meat falls off the ribs, the savoury pork trotters were tender and almost boneless! Superb value for the generous serving. The salted vegetable adds a delightful crunch to the all-meat meal. We wished the herbal soup can be less salted, else it was good. Made a mental note to return for their vinegary pork trotters ($6) too!

After meal, we immediately does a pack away for Dad.

Bak Kut Teh ($4)

Salted Vegetable ($1)

韩家肉骨茶, Han's Bak Kut Teh

Braised Pork Knuckle ($6)

Our last visit to Han Jia was in Sept 2008. During those years, we used to drop by the East Coast Lagoon Food Village just to eat the braised pig's leg and make takeaway home. They were really good, and of course, even till today. I was really tempted to make pack away today (but we are not on the way).

What surprises me today is their Bak Kut Teh. I didn't use to appreciate their soup, but I have changed my opinion now. And look at the giant prime ribs they serve! It was both tender and flavorsome. We will definitely come by soon.

Bak Kut Teh ($6)

老亚弟肉骨茶, Lau Ah Tee Bak Kut Teh Eating House

Steamed Spotted Coral Grouper ($18), Rice $0.60, Towel ($0.20)

Prime Ribs Soup ($9)

If there is one BKT that holds a mystery to us, it is Lau Ah Tee at Whampoa West. We remember reading a review saying Lau Ah Tee and Ya Hua, both Singapore's famous ribs soup stalls, started by working as helpers at Ng Ah Sio in the 1950s. Many reviews of Lau Ah Tee have been good, but we could not imagine anyone better than Ng Ah Sio, our favourite.

So we were relieved when the clear peppery pork rib soup was found to be less flavoursome than how we like it. The soft fat tissues on the prime ribs also proved to be a fight to grind. It is a little wasted.

Now, their Teochew styled steamed fish is excellent. It makes us want to go back just for it. This is followed by the aromatic braised pig's intestines, which goes well with the plain rice. The Bak Kut Teh plays second fiddle in a shop that is make famous by it.

Braised Pig Intestines ($5)

实里达南和, Seletar Nam Hoe Bak Kut Teh

Bak Kut Teh ($5 per serving), Rice ($0.50)

It was a gathering of co-workers at the Hainanese Village Centre in Hougang; taste of food was the last thing on my mind as this may be our last meeting in a long time to come. And everyone was hungry by 1pm. Many of the stalls were sold out. We were left with a preferred choice for Bak Kut Teh - which also had most of their items gone.

Formerly from the Seletar Hills Market & Food Centre, Nam Hoe serves a strange rendition of the soup. It tastes herbal like the Hokkien version of the Bak Kut Teh, yet peppery and hot at the same time. Maybe this gives you the best of both worlds, if you don't mind.

Serving size was generous and the meat was fresh and tender. Never a bad lunch decision drove by desperation.

Braised Pig's Trotter ($5)

Braised Beancurd Skin ($2)

Malaysia Boleh!

After many visits, we still couldn't fathom the perpetual queue for Penang Char Kuay Teow in Malaysia Boleh . JurongPoint. It was oily, and doesn't impress us with its taste. Yeah, we don't like it that much.

We like instead, the Klang styled pork rib soup, serve dipping hot in a claypot. The strong herbal essence of the soup, soft meaty pork ribs and slightly oiled fragrant rice are all divine. Amazingly, the soup goes well with soft, starchy, scrambled eggs-like oyster omelet. Never mind that the dish was unusually runny and oily! It is sinfully good.

Some of us were scraping hard at the tasty remains of the claypot rice. The others tickled themselves silly over the palm-sized Amy Yip buns. The juicy steamed bun oozes delicious meat gravy as we cut it open!

Our wicked lunch finished with a Chendol that transported us back to Malacca town!

Klang Bak Kut Teh 巴生肉骨茶 ($5.50, with rice)

 Traditional Handmade JB Amy Yip Pau 大马手工叶子楣大包 ($3.50) 

Petaling Street Famous Claypot Chicken Rice 茨廠街驰名瓦煲雞飯 (S, $5)

Penang Lorong Selamat Fried Oyster Omelette 槟城著名嘉嘉蚝煎 (M, $6)

Penang Road's Famous Chendol ($2)

裕城肉骨茶, Joo Siah Bak Koot Teh - You have 2 choices here

Pork Rib Soup (small, $5), Preserved Vegetable (large, $3)

As far as we can remember, Joo Siah Bak Koot Teh - the Teochew pork rib soup stall was always packed with office lunch crowd. Dues to a forthcoming renovation of the Yuhua Market & Food Centre, the stall had since moved to the nearby Kopitiam at Blk 349, just beside the multi-storey carpark. Everyone managed to find them.

By our standard, Joo Siah can be the better ones around - peppery hotness in their soup, side dishes of nice mushy peanuts, flavorsome preserved vegetables and absolutely delectable braised pork belly are the very reasons for repeats. Without doubt, their soup left you fire in the belly.

You know there's another popular Bak Kut Teh stall in the vicinity? Located along the last row of stalls in the Food Centre is an age-old Hokkien pork ribs soup stall - lesser spiciness of soup but guaranteed freshness of their pork ribs, you taste it! They serve steam fish for a healthier option too. Make your choice.

Braised Peanuts (large, $3), Braised Bean Curd Skin (large, $3), Braised Pork Belly (large, $7)

Ng Ah Sio - Braised Pig Trotters!

Braised Pig Trotter ($8+)

There are 2 Ng Ah Sio's signatures we crave unceasingly - their premium pork spare ribs and gelatinous braised trotters.

A repeat of what we had 2 months back, with the braised trotters playing center stage this time. It is really good. Their premium, most pricey serving of spare ribs is value for the money - juicy and sweet, it is quality meat.

Ng Ah Sio remains our favourite BKT; possibly the best in Singapore.

Signature Spare Ribs Soup ($8.50+)

順發, Soon Huat Bak Kut Teh

Because of the story of Soon Huat - an imprisoned gang member turned Christian, and because we share the common faith, we decided to be extra critical of the brothers when we visit them today. Only then, it would be just. Of course, we kept our fingers crossed for them.

Food was served. And in God's full glory, we savored sincerity in their dishes and earnest service with brave smiles...!

Bak Kut Teh ($5.90)

Food prices were deliberately kept low and competitive.

Extra efforts in all ways possible - Ginseng slices found in their strong herbal broth; added Pig's liver, fried beancurd skin and straw mushroom to the Bak Kut Teh soup, and generous handful of fried cuttlefish and ladyfinger vegetable to the dried version! Succulent pork knuckles too!

 Dried Bak Kut Teh ($6.90)

To pick a bone from an egg, we say they should moderate things a little for purist customers who may find these a tad overwhelming.

You don't have to be here in support of prisoner rehabilitation, you can visit simply for the cause of good food. They deserve your anticipation.

Braised Knuckles ($6.90)

Fried Dough ($1.20), Braised Tow Pok ($0.80)

黄亚细, Ng Ah Sio at Tanjong Katong

Our longest absence from a proper Bak Kut Teh meal - 1 year, and Ng Ah Sio Bak Kut Teh has never tastes this good at their new, air-conditioned outlet in Tanjong Katong.

Maybe it's the cool quiet comfort and clean spacious dining hall; we took leisure savoring their Bak Kut Teh broth and enjoyed every single steaming drop that was promptly topped up by the waiting staffs. Especially memorable would be their flavorsome braised duck which we were having for the first time.

I told Ric we have to come back here again - for the simple, yet truly gratifying lunch. It is worth our long distance travelled from Jurong...

Spare & Pork Ribs Combo Soup ($7.50+)

Blanched Pork Liver & Kidney Combo ($6.50+)

Braised Duck, 1/4 ($10+)

Braised Pig Skin ($3+)

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.

强记, Kiang Kee Bak Kut Tea

Batu 8 1/2, Jalan Mawai, Kota Tinggi. 81900 Johor.

Operating Hour: 7.30 am to 12 pm (or untill sold out) Tel : +607 8821290

This was a 2hrs trip from Singapore. And after hitting 5 toll stations we finally arrived at the all famous BKT stall in JB that Singaporeans flocked to every weekend, or so we were told. It must be good? Considering the long journey!

"Ok lah. If you fancy thick black BKT soup." Our Malaysian friend laughed.

Nonetheless, it is an eye-opener. Whilst driving along the main road from Kota Tinggi to Mersing, do drop in when you spotted this open space on your RIGHT - the Kiang Kee signboard (with 100 Plus print) standing with 3 longitudinal attap roofing.

Arriving here past the 12 o'clock mark was considered late; many items were sold out. We placed order for whatever we could lay hands on while the server filled the claypot before heating it up on fierce charcoal fire.

Menu and pricing were clearly displayed; so tourists don worry kenna chop lah :)

Our meal for 4 Pax (RM $70)

Chinese Tea

Within 10 mins, we were served our RM$70 portion which includes a pot of Chinese Tea. The tea was light and fragrant; just make sure the tea leaves wasn't overly brew and you'll be thankful for it after the greasy meal.

Claypot BKT, mixed meat

And true to words, a thick black broth with aromatic whiff of Chinese wine arrived at the table - looking so different from our simple BKT back home, Singapore. We had chosen a "mixed meat" pot which consists of an unusual mix of pork belly, pig's trotters, ribs and pig's tail!?  

Or you could order an entire pot of ribs only. Regardless, the fried bean curd that topped the pot was special, and tasted good as it got semi-soften by the warm soup. How do we like the soup?

Pig's Kidney

The Pig's kidney pot probably give you a better picture of the soup. Yes, it was this black. If nobody tells us, we would have took this for a braised soup dish with herbal essences. Seems odd right? But good to try.

The kidney was firm and clearly odourless with nice crunchy bite.

Pork Nerve

Clear soup from the pork nerve appeared to be our Singapore version of BKT but tasted like peppery Pig's stomach soup to be exact. Pork nerve was simply sliced pork meat with the nerve cut - that looked and tasted like firmer fats. 

Mustard Greens (Mui Choy)

I like their Mui Choy.

Braised Tau Pok

Blanched Vegetables with Oyster Sauce