-
IP addresses are NOT logged in this forum so there's no point asking. Please note that this forum is full of homophobes, racists, lunatics, schizophrenics & absolute nut jobs with a smattering of geniuses, Chinese chauvinists, Moderate Muslims and last but not least a couple of "know-it-alls" constantly sprouting their dubious wisdom. If you believe that content generated by unsavory characters might cause you offense PLEASE LEAVE NOW! Sammyboy Admin and Staff are not responsible for your hurt feelings should you choose to read any of the content here. The OTHER forum is HERE so please stop asking.
Chitchat Son of Founder Bak Kut Teh Sucking Our Dicks Now! Begging Us To Save His Bak Kut Teh Bizness With 30% Discount! Sales Drop By 85%!
- Thread starter JohnTan
- Start date
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
from hungrygowhere.com:
Rong Chen Bak Kut Teh | Rong Chen has been faithfully serving up piping hot bowls of traditional Teochew bak kut teh since 1976. The first to introduce "dragon ribs" ($9 per bowl) in Singapore – these are the 16 largest rib bones in a pig, and each offers a variety of meat textures, from firm to fatty – the eatery is also one of the few to serve traditional Chinese tea (also known as gongfu cha, $15 per pot) with the meal. The tea, sourced from Pek Sin Choon, one of Singapore's oldest tea merchants, apparently helps cut through the grease and aids digestion. Prepared daily, in a traditional Teochew way, Cheng cooks the pork ribs in water with just garlic and pepper resulting in a medium-bodied clear soup that's just a touch fiery, that manages not to mask the sweetness of the meat with garlic.
10 best bak kut teh in Singapore
Rong Chen Bak Kut Teh | Rong Chen has been faithfully serving up piping hot bowls of traditional Teochew bak kut teh since 1976. The first to introduce "dragon ribs" ($9 per bowl) in Singapore – these are the 16 largest rib bones in a pig, and each offers a variety of meat textures, from firm to fatty – the eatery is also one of the few to serve traditional Chinese tea (also known as gongfu cha, $15 per pot) with the meal. The tea, sourced from Pek Sin Choon, one of Singapore's oldest tea merchants, apparently helps cut through the grease and aids digestion. Prepared daily, in a traditional Teochew way, Cheng cooks the pork ribs in water with just garlic and pepper resulting in a medium-bodied clear soup that's just a touch fiery, that manages not to mask the sweetness of the meat with garlic.
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
from hungrygowhere.com:
Outram Park Ya Hua Bak Kut Teh | Late night party goers will be familiar with Outram Park Ya Hua Bak Kut Teh. Opened since 1973, founder Gwee Guek Hwa's claim to fame is the consistency of her Teochew-style bak ku teh. She first picked up her skills while working at a bak ku teh stall on River Valley Road. Together with her sister, she eventually started her own in Outram Park, which eventually shifted to Havelock Road, and – due to great demand – later opened a branch on Keppel Road. Ya Hua's soup is robust and peppery, with a mild sweet taste derived from the boiling of pork bones. The prime ribs are cooked till tender ($10.50 per bowl) and to balance the meatiness, try ordering a bowl of salted vegetables ($3.30) which is cooked soft and not too salty.
10 best bak kut teh in Singapore
Outram Park Ya Hua Bak Kut Teh | Late night party goers will be familiar with Outram Park Ya Hua Bak Kut Teh. Opened since 1973, founder Gwee Guek Hwa's claim to fame is the consistency of her Teochew-style bak ku teh. She first picked up her skills while working at a bak ku teh stall on River Valley Road. Together with her sister, she eventually started her own in Outram Park, which eventually shifted to Havelock Road, and – due to great demand – later opened a branch on Keppel Road. Ya Hua's soup is robust and peppery, with a mild sweet taste derived from the boiling of pork bones. The prime ribs are cooked till tender ($10.50 per bowl) and to balance the meatiness, try ordering a bowl of salted vegetables ($3.30) which is cooked soft and not too salty.
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
from hungrygowhere.com:
Soon Huat Bak Kut Teh | Soon Huat Bak Kut Teh has a rather unusual backstory. Founded in April 2013 by Jabez Tan, a former prison chef (he previously spent 12 years in jail), the stall regularly employs ex-offenders and former drug abusers, offering them a second chance to start anew. Tan makes his dry bak kut teh ($7.50) with Argentinian pork which is firm but soft to the chew. His unique spin on an otherwise traditional dish comes with gooey thick gravy; it’s cooked by reducing the soup and adding dark soya sauce, enhanced with dried chili, lady's fingers and dried cuttlefish that gives depth and a lovely punchy flavour.
10 best bak kut teh in Singapore
Soon Huat Bak Kut Teh | Soon Huat Bak Kut Teh has a rather unusual backstory. Founded in April 2013 by Jabez Tan, a former prison chef (he previously spent 12 years in jail), the stall regularly employs ex-offenders and former drug abusers, offering them a second chance to start anew. Tan makes his dry bak kut teh ($7.50) with Argentinian pork which is firm but soft to the chew. His unique spin on an otherwise traditional dish comes with gooey thick gravy; it’s cooked by reducing the soup and adding dark soya sauce, enhanced with dried chili, lady's fingers and dried cuttlefish that gives depth and a lovely punchy flavour.
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
from hungrygowhere.com:
Founder Bak Kut Teh | With their walls plastered with pictures of celebrities who have tried their legendary bak kut teh, the good folks over at Founder Bak Kut Teh have been killing it at “influencer marketing” decades before this even became a thing. Founder Bak Kut Teh’s origins hark way back to 1978, when owner Mr Chua opened his his first bak kut teh eatery. (Prior to that, Mr Chua owned a pig farm; he concocted his own bak kut teh recipe featuring pork from his farm, and a secret blend of herbs and spices). At Founder Bak Kut Teh, a bowl of bak kut teh starts at $7.80, and if it’s good enough for the likes of Jay Chou, S.H.E, Eason Chan, Zhang Zi Yi and more, it’s good enough for you.
10 best bak kut teh in Singapore
Founder Bak Kut Teh | With their walls plastered with pictures of celebrities who have tried their legendary bak kut teh, the good folks over at Founder Bak Kut Teh have been killing it at “influencer marketing” decades before this even became a thing. Founder Bak Kut Teh’s origins hark way back to 1978, when owner Mr Chua opened his his first bak kut teh eatery. (Prior to that, Mr Chua owned a pig farm; he concocted his own bak kut teh recipe featuring pork from his farm, and a secret blend of herbs and spices). At Founder Bak Kut Teh, a bowl of bak kut teh starts at $7.80, and if it’s good enough for the likes of Jay Chou, S.H.E, Eason Chan, Zhang Zi Yi and more, it’s good enough for you.
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
from hungrygowhere.com:
Bak Bak Bak Kut Teh | Bak Bak Bak Kut Teh (trying saying it five times in quick succession) is owned by the same guys behind Rong Cheng Bak Kut Teh; the menu at Bak Bak Bak Kut Teh, however, features modern spin-offs to cater to diners who are looking for more updated flavours.
Broth-wise, you can expect a lighter, sweeter taste which doesn’t leave you feeling like you need to sign up for a 2-year gym membership, even if you’ve had several bowls. One of the more outstanding dishes on the menu is the Sanuki Udon with Dragon Rib ($11); this is served with bouncy, ‘q’ udon which soaks up all the delicious umami flavour of the broth.
10 best bak kut teh in Singapore
Bak Bak Bak Kut Teh | Bak Bak Bak Kut Teh (trying saying it five times in quick succession) is owned by the same guys behind Rong Cheng Bak Kut Teh; the menu at Bak Bak Bak Kut Teh, however, features modern spin-offs to cater to diners who are looking for more updated flavours.
Broth-wise, you can expect a lighter, sweeter taste which doesn’t leave you feeling like you need to sign up for a 2-year gym membership, even if you’ve had several bowls. One of the more outstanding dishes on the menu is the Sanuki Udon with Dragon Rib ($11); this is served with bouncy, ‘q’ udon which soaks up all the delicious umami flavour of the broth.
- Joined
- Oct 30, 2014
- Messages
- 36,768
- Points
- 113
This is what a good bak kut teh meal should look like. My family and I enjoy a typical bak kut teh meal like this. The pork ribs should have braised pork belly and mushrooms, and there should be good pork trotters stewed in vinegar sauce. Nice to have side dishes like fried dough fritters, otah and some veggies.
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
- Joined
- Jul 14, 2008
- Messages
- 89,158
- Points
- 113
- Joined
- Oct 30, 2014
- Messages
- 36,768
- Points
- 113
But to be honest, my favourite dish is the spicy otak.
I like otak too. I only like bak kut teh if the pork rib is soft and tender, and has a certain amount of fat. Kinda like the wagyu version for pork ribs. Most of the shops out there serve lean pork only to save costs. My family and I taught our indon maids how to cook good bak kut teh and prepare it for us at home.
Similar threads
