Ok, I was actually on route to visit the Cold Storage International Wine Fair at Vivo City when dad suggested having Bak Kut Teh. The thought of hot, peppery soup instantly won me over.
The Long Pork Ribs ($7) were slightly fatty and also very tender. Each bite brought forth a sweet pork flavour that was supported by the very peppery, slightly herbal soup.
Alas. The you tiao (fried dough cruller) was sold out. But one knows that there are many other companions to Bak Kut Teh.
Tau Pok ($3) was one good example. The stack of spongy cushions of puffed soy beancurd tasted fresh and was delicious with a light soy sauce.
The Ter Kah ($6), or braised pork trotters, were a little tough but still made for good eating with the dark, spiced braising liquid spooned over steamed white rice.
Not wanting to go without vegetables, we ordered two- a preserved one and a fresh one.
The Preserved Salted Vegetables ($3) were soft and ended off on a sweet note. By itself, this was too sweet for my liking but when eaten after the meaty dishes, this salty-sweet provided a nice balance.
What would be my favourite dish for lunch that day was the Watercress ($3). It was my first time eating watercress cooked in Bak Kut Teh soup. Odd I thought, but delicious it was! The watercress imparted a sweet, vegetal note which tamed the peppery heat of the soup. This I would very happily order again. :)
For those who like intestines, them innards were also available.
More innards and organs. You can tell I'm not a huge fan of these. Biology on the table is quite a turn-off after all these years of Life Science. Hehe.
Oh before I forget. The Mee Suah ($1) is a good
Outram Park Ya Hua Rou Gu Cha
7 Keppel Road
(PSA Tanjong Pagar Complex)
Opens: 7am-3pm, 6pm-4am
Closed on Mondays
Chew On This: The 'teh' in Bak Kut Teh refers to tea. A pot of strong Chinese tea like Tie Guan Yin or Pu-Er works well to cut through the heavyness/oilness of the meal. Take your pick from the many choices they have here.