30 Jun '13, 7am

Rong Chen Bak Kut Teh: Which is your favourite Pork Part? A stall that has been around for 30 years!

Rong Chen Bak Kut Teh: Which is your favourite Pork Part? A stall that has been around for 30 years!

When I was living in Australia, the most expensive part of the Chicken was the breast meat. Wings used to be dirt cheap, like $2 per kg. Over there, they throw away the fish head, but over here we pay a premium for it. When it comes to Pork, the ribs are considered the premium part of the pig. I would go so far to say that for me, Prime Ribs are my favourite part of the pig. They have excellent texture and taste when boiled till really soft and also when they are slow BBQed till the meat falls off the bone. Good thing about this 30 year old Bak Kut Teh stall is that they have a good supply of Prime Ribs and they cut it so that you can only use your hands to eat it. The soup here is sweet and aromatic. It is the Teochew type, so its basically pepper and garlic and it's light in colour. I would give high marks for the soup, but the meat that day wasn't tender enough to be en...

Full article: http://ieatishootipost.sg/2007/11/rong-chen-bak-kut-teh-w...

Tweets

@marchellinus bak kut teh shd be peppery

makansutra.com 09 Jul '13, 9am

If you mention the top Teochew bak kut teh names in Singapore, chances are most of them have gone the franchise or branchi...

@youngweezy1994 read the last part

@youngweezy1994 read the last part

soshiok.com 07 Jul '13, 4pm

K & J Butchery 122 Upper Bukit Timah Road Singapore 588175 Tel: 6763 0230 Website: www.KnJbutchery.com.sg There's no count...