Lured by the dry-style bak kut teh and spurred on by a wet evening, I went to try Old Street Bak Kut Teh.
They also have the soup version Bak Kut Teh ($5.50) which was pretty good. Not herbal, this style exuded plenty of white pepper and garlic. The pork ribs were nice and tender too. :)
I like eating braised Tau Kee ($3.50). Soft sheets of fried beancurd skin with rice is almoost always good.
A dish of Kai Lan ($5) to add a veg component to the meal.
And a bowl of sweet Bean Curd ($1.50) aka tau huay to end the meal. This had a slight almond flavour and is the "normal" style, not the Lao Ban pudding-like versions that seem so popular nowadays.
Hey oh wait. Where's the Dry-Style Bak Kut Teh? I only realised that I forgot to shoot it when doing up this post! -.- Moohahaha.
So without a photo, just bear with me while I describe it. The Dry-Style Bak Kut Teh ($6.50) comes in a claypot with pieces of lady's fingers and red chillies tossed in dark soy sauce. The interesting part of it was the small strips of dried cuttlefish that added depth and a lovely punchy flavour.
BKT is pure comfort especially on cold, wet days. If Singapore ever snows....I know what I'll hug a big bowl of.
Old Street Bak Kut Teh
129 Upper Paya Lebar Road,
Opens: 7am-1am daily
Chew On This: The food took a while to arrive so maybe it's wise to order tau huay or chin chow to eat while waiting!