Bak Kut Teh is something synonymous in Singapore (in my mind), it started out as a Herbal Soup for Chinese coolies to boost their strength and health in the 1900s… but now it has evolved to be a fatty, luscious, guilty bowl of Pork Ribs and bowl of delicious soup! But for the soup, there are Teochew style, a clear and peppery soup… and the Hokkien style, a dark herbal soup.
This Bak Kut Teh Restaurant specialises in the clear, peppery Teochew soup, and is situated in ‘the middle of nowhere’, at Midview City, a business center in Sin Ming.
At this location, I expected the restaurant to be quite empty, but I was rather surprised when i arrived at dinnertime on a weekend, the restaurant was half-full. Nevertheless, there is quite a number of servers so getting service wasn’t that difficult.
With simple Decorations of awards and articles and a simple history of Bak Kut Teh on the wall, the restaurant is quite bare… But, the open kitchen at the corner was a nice touch!
The quintessential drink to order, the Tie Guan Yin Tea ($5.00), which u have to prepare and pour yourself into a small, little cup… A true Chinese Tradition!
The Signature, must-order dish here… Is for course the Bak Kut Teh ($7.00)! An amazing broth flavoured with strong, smoked Garlic, the outer part of the Pork Ribs are nice and tender… but going closer to the bone it gets a bit tough though…
From top to bottom, the Braised Pork Trotters ($6.00), the Mee Sua Soup ($2.00) and the Salted Vegetable ($3.00). The Pork Trotters were a personal favourite of mine… Tender pieces of Pig Trotters, both lean and fatty meat… In a sweet sauce without vinegar, so the meat won’t be tainted by any strong overwhelming flavours. The Mee Sua is a noodle dish, traditionally served with Bak Kut Teh, quite average and mushy though. The Salted vegetables were good, but it didn’t have the crunch I look for in certain preserved vegetables, but at least it wasn’t too salty.
Apart of the Pork Ribs at the corner of the picture, there is the Beancurd Skin ($3.00) next to it, in the middle, there is the Pig Liver and Kidney Soup ($6.00) and the half obscured dish at the corner are the Braised Peanuts ($2.00). The Beancurd Skin was nice, soft and chewy… And the same can be said for the Pig Livers and Kidneys, but it is a controversial dish though, you either love it or hate it. The Peanuts are served as an appetiser, and there are sweet but slightly too soft in my mind, overcooked and mushy.
This is the Sambal Potato Leaf ($7.00) which I didn’t really care for. The vegetables were too soft and overcooked, and the sambal wasn’t spicy AT ALL… Despite the slices of chili scattered over it…
Finally, one of the best dishes for last, the Marmite Pork Ribs ($10.00)! Sweet and sticky Pork Ribs which were fried, making the outside slightly crispy!
In conclusion, currently there are many different Bak Kut Teh stalls and everyone has a different opinion on which is best. I do feel that Rong Cheng Bak Kut Teh are lacking a few things though, the lack of choice between Lean and Fatty Pork Ribs and not offering Premium Pork Ribs… Both of which many rivals out there are doing. But, the prices here are quite reasonable, and if you live, work or happen to pass by Sin Ming and are craving for some Bak Kut Teh… Rong Cheng honestly… Won’t disappoint you!
Rong Cheng Bak Kut Teh
Blk 26 Sin Ming Lane #01-117