Morning Bak Kut Teh

Ordered bkt, preserved vege and white rice. Cost $7.50. Definitely at the cheaper end. This is neither peppery or herbal. Is like bak kut thrown into pig trotter gravy. Pro Full of fats. Fatties pork rib I had from bkt. Meaning it is very melty in your mouth. There are some tough part which is expected but all of them easily came off the bone. Among, alot of meat/fats were given. Preserve vege. Unique taste. Very strong sour sweet compared to typical. Cons Taste? I mean it is not bad. Just con in a neither peppery nor herbal sense. It is very mild and drinkable. But lacking it a wow taste. Nevertheless one of the more unique bkt.

I ordered a bowl of kidney and liver soup, with additional braised large and small intestines. The total came up to $17, which was surprisingly steep for a meal at a hawker centre. The soup had a dark soy sauce based broth with a mild herbal taste, the typical dark soup variety. Flavor wise, it was just okay, but I found it a bit too salty for my liking. All the ingredients were braised until very soft, which some might enjoy, but I had to down a lot of water afterward due to the saltiness.

Went for their middle portion of bak kut tah. Price stated is not inclusive for their rice and fried fritter. All these items will incur additional costs. Fried fritter at $1. Stall also do not serve tau kee(腐竹) which came as a surprise to me as they sell braised pork trotter. The bak kut teh is the dark coloured herbal type, but the taste of herbs do not come through strong like the Malaysian variant which I do not really like. Overall, the soup was pleasing to the palattee and the pork ribs were really soft and tender. This is one of the best bak kut teh i have tasted, but like all things in hong lim, is a tad expensive. Overall, this was still an enjoyable experience.

This place seems to be popular for their Bak Kut Teh. I found the dish good but nothing super special. The portion was not very big, neither was the food very expensive. I would like to try the dish in another restaurant to compare.

Long-established stall serving old-school Hokkien-style bak kut teh with a deep herbal sweetness. The broth is brewed with dark soy sauce & herbs - rich, comforting & perfect with rice. Charcoal is still used in cooking, allowing for slow simmering that softens the ribs & trotters beautifully while infusing the meat with flavour. Tapao’d the ribs soup, braised trotter, preserved vegetables, boiled peanuts & 2 packets of rice - all for just $11.60. Great value for a nostalgic, hearty meal.