Hokkien Street Bak Kut Teh

A few weeks ago, I was passing by Hong Lim and saw someone order a pig trotter from this stall — the presentation alone left quite an impression. Today, I finally tried their pork trotter for myself. Once again, the presentation was enticing. The perfectly plated pork trotter, with its glossy, glazed skin, looked absolutely irresistible. They specialize in Hokkien-style Bak Kut Teh, and their herbal soup leans towards a slightly bitter, savoury profile. It takes a few sips to get accustomed to, but the taste grows on you. The star of the show, I must say, is their unassuming chilli. It’s the old-school, local-style chilli paste — the kind that sticks — and it’s endearing to the older generation who appreciate a good flavour kick. It’s the perfect dip that enhances the flavour of the pork trotter without overpowering it. The pork trotter itself is well-braised, with a glistening, gelatinous skin and just the right amount of fat to keep the meat beneath moist and flavourful. The skin practically melts in your mouth, while the meat retains a satisfying bite. Paired with the chilli and a good swig of the herbal soup, it warms the body, wakes the appetite, and makes for a hearty, energizing meal. Hokkien Street Bak Kut Teh Hong Lim Food Complex, Level 1 8am–3pm (Mon–Sun) Rating: Can eat on the spot 👍 #foodeats #美食耳朵 #honglim #hawkerfood #bakkutteh #porktrotter #teochewalex

Few days ago, I was eating the Pork Trotters at the corner stall called Morning Bak Kut Teh. In terms of soup, Morning BKT is better. More herbaceous. In terms of portion, I would say Hokkien Street uses better quality. In terms of Service, go to Morning BKT if u like to be shouted at. Cleaninliess? AVOID attempting to self self with the cut chillis. I got a huge shock when I see how dirty the spoon was. It appears that it hasn't been washed for many yrs. The chillis also looked decomposed and discoloured. Overall, I will choose Hokkien Street BKT.

Super nostalgic flavours that started in the 60’s. Here you can still find the traditional kungfu tea drinking practice, the best thing is, the water is heated by a charcoal stove. The soup base is herbal and very delicious. Unfortunately due to inflation, portions has shrunk, you need to order a larger portion to have your fill.

Usually when I am in Chinatown and craving Bak Kut Teh, I will visit Song Fa or Good morning at Hong Lim. Listed as best three Bak Kut Teh around Chinatown, and Michelin plate recommended, I finally get down to try this Bak Kut Teh. A very nice auntie took my order, and cheap too, my total order S$7.70. When I first stirred the soup and look at the pork, I must admit I was a tat disappointed. Three small pieces of ribs only. Also the you tiao or fried fritters look soggy, and no crisp, quite similar to Good Morning's. Only Song Fa serves crispy You Tiao. First sip of the soup, more herbal than soy taste, and not much savoury pork taste, and looks oily. So dark soy sauce porky Bak Kut Teh soup I will easily prefer Good Morning's. Also a few spoonful in, you will find the soup greasy. Taupok normal, braised eggs overdone such that yolk is powdery and on one side the exterior hard boiled egg white skin is chewy. The saving grace. The Pork Ribs. One bite and I can tell unlike the rest this stall uses fresh pork. The juicy and tender pork meat is fall off the bone good. Now I know why they only offered 3 pieces in my $5 bowl of Bak Kut Teh. Fresh pork in Singapore has almost doubled in prices recently and Pork Ribs costs the highest among cuts, so I truly wonder how any value Bak Kut Teh can still afford to use Fresh Pork. So there, just the tasty Pork Ribs alone, definitely a four star experience.

Decent bowl . Meat was soft but found the soup lacking flavor