Established over 30 years ago, Rong Chen Bak Kut Teh serves the Teochew version of this signature Singaporean dish, made with white pepper and garlic. This stall uses only prime rib, infusing the broth with a sweet and aromatic flavour. Another version that this stall offers is the “natural pork” belly soup, using pork from the US that is farmed naturally and fed natural feed.
The pork rib here is tender to bite, with just the right amount of chewiness, and cut in such a way that you can easily pick it up to eat; while the stock used is rich but still light and not overpowering.
Rong Chen Bak Kut Teh brews an excellent robust soup, and you will find that one bowl is never enough.
These eateries are also recommended by Makansutra. For their reviews and ratings, please purchase the latest Makansutra Singapore 2011 Edition or visit www.makansutra.com.
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