Still the King of Pork bone tea!~!~

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:: Singmalay series: No 33 ::
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It has been a while since I last wrote any reviews on Singaporean food or Malaysian food because there are not many new ones about.
The last one I visited was Nyonya Coming in Sai Ying Pun.
Decided to revisit Bak Kut King for their famous pork bone tea and some other dishes.
Here was what we had and it was interesting to similarities of Malaysian food and Thai food.
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Grapefruit and prawn salad:

Started off with a refreshing salad to begin dinner.
The grapefruit was juicy and the prawns were springy.
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Malacca Grilled fish cakes:

This looked similar to Thai fish cakes with lots of lemongrass in it, but unfortunately I am not fond of lemongrass so found it a bit too strong.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pork bone tea:

The pork bone tea was served with fried dough stick slices and black soy sauce.
It had a rich herb taste followed by sweetness and a hint of pepper.
As a personal preference I would like the dong gwai to be stronger which can be requested before you order.
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Malaysian crispy pork knuckle:

The pork knuckles were amazing because the meat was soft with a hint of saltiness and the skin was extremely crispy with a slight chewy under side!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Stir fried winged beans with prawn paste and squid:

This was amazingly, a delicious combination of pungent prawn paste and squid.
The beans were crisp with a sweet centre.
Winged beans are grown in Asia where the humidity is high, and you can find them in most Thai and Indian shops looking like a long frilly leaf.
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Salty lemon soda:

I loved the soda because they gave you imported soda and not lemonade or 7up.
A real thirst quencher.
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Grilled stingray in Sambal sauce:

This is my favourite fish because the texture is soft and comes off the bone easily.
The Sambal sauce gave it a delicious kick of sweet and spiciness and the stingray was moist and delicate.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Toast with kaya and ube icecream:
This was a huge cube of toast filled with kaya in the middle paired with ube icecream.

This is a must eat item because the kaya paste is divine and not too sweet and the ube icecream is a perfect match with delicate taro flavours that does not over power the kaya taste.

The only thing that I did not like was the butter because it made it a bit heavy.
Apart from ube icecream, I would also like to try pairing it with unsweetened whipped cream or even better clotted cream!!
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To summarize I definitely recommend the stingray, pork knuckle, winged beans and the toast as dessert.
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Bak Kut King
Address: Shop 1, G/F, Wan Sha Tower, 45 Wun Sha Street, Tai Hang
Phone:2972 2266

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Get addicted to Soupaholic's buk kut teh

After dining at Flames I was still hungry so had this place in mind, luckily they had a flyer nearby otherwise I would have forgotten about it.

It is tucked away in an alleyway at Hoi Tai Street.

The little joint can only seat six people, a table for two and a table for four.

They specialise in Buk Kut Teh which claims to be MSG free with herbal properties.

There is an introductory about those herbs and their medicinal properties.

Basically the main item they serve is Buk Kut Teh in their cute kitchen!

You can order the Buk Kut Teh a la carte, or the set and they have the family size Buk Kut Teh too.
The menu is really cute, it shows how many ribs you get with the number of bones denoted by the dish!

Anyway I ordered the set for one which includes: buk kut teh soup, a bowl of buk kut teh which has two ribs, tofu puffs, rice, fried dough stick slices and sauce (chili, crushed garlic and soy sauce)

As this shop is new they are still in their teething stages, so you might have to wait for a while.
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Buk kut teh soup:

This was my favourite and the main item I came here for.
When you order, they will ask you which version you want, the first version is super strong which has more herbs and the other one is not so strong on herbs but stronger on pepper.
I ordered the strong one.
The taste was really strong and I liked it, however I felt the pepper was slightly too strong because I preferred the herb taste more and it made me feel thirsty.
The taste of dongwai was quite prominent too.
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Dough sticks and sauce:

The dough sticks were not oily which was great but they were slightly too hard.
The sauce that they provided was really good because they did not use the thick dark sweet soya sauce.
The spicyness of the sauce was quite strong but it made everything else taste nice especially when I dipped the ribs in it.
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Buk kut teh ribs:

The meat from the ribs was tender and not too dry.
As well as the ribs, there were tofu puffs and lettuce beneath it and when they were dipped in the soy sauce, everything just came together nicely.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★