Directly translated, Bak Kut Teh is Pork Rib Tea but it's definitely a soup. Perhaps this dish is usually served with Chinese Tea, thus the name. In Singapore, there are several types of bak kut teh. The most common variant is the Teochew style, which is light in color but uses more pepper in the soup. The Hokkiens use more soy sauce, which results in a darker soup. The Cantonese, with a soup-drinking culture, add medicinal herbs to create a stronger flavoured soup.
Personally, I prefer the super-peppery Teochew version. This one shown (and tried) was a combination of Hokkien and Cantonese. It's a darker soup and a tad of medicinal taste.
Located at the basement foodcourt (Makan Parade) in Parkway Parade, Marine Parade.
Not worth the try.
Price: $$
Taste index:
Tag: bak kut teh, pork rib, soup, singapore food review
i know what i am going to get for food tomorrow. haha...
ReplyDeletekeropok man, i post some lousy food and you get "inspired" of what to eat arh? u just want to make me crave more only, u....
ReplyDeleteI liked the explanations of the different regional versions of the dish. :)
ReplyDeleteWandering Chopsticks, thanks! Have you tried this kind of soup before ?
ReplyDeleteThis is the first time I see eu-char-quay served with bak-kut-teh. Usually, it's served with soup.
ReplyDeleteI haven't had it in a LONG time. My college room mate used to make it all the time when we were still young, wide-eyed kids.
I've tried the VNese version. Not really a soup though. More like braised spare ribs. There's also a north VNese version of spare ribs noodle soup called bun bung with tofu and plantains but the time I tried it was really bland.
ReplyDeleteming merciless, the you tiao (eu-char-quay) served with bak kut teh is not very uncommon but yes, I just like the soup only, too.:D
ReplyDeleteWandering chopsticks, I've not tried braised spare ribs Vnese style before. Thks, next time I can have the option of ordering them if I visit a Vnese eatery and if it's in the menu :)
ReplyDelete