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.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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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Labelled Kaya bun, but tasted of custard @ Starbucks

This bun has the appearance of a milk bun with the crunchy milk topping, however it is labelled as a Kaya bun.

Usually Kaya is green, but the filling inside was custard colour, infact it tasted like a high class egg custard bun.

For $10 the price is reasonable for a top quality heated up custard bun, but as a Kaya bun it was not worth it.

 

Amazingly thinly sliced toast with kaya @ Katong

I have tried almost everything at Katong, apart from the Pork rib tea, so tried it at last.

The other places I tried the pork rib tea were:
Yeoh's Bah Kut Teh
Malaysia Port Klang
Sabah

Yeoh’s and Malaysia Port Klang basically taste the same because it is opened by the same owner.
Their tea is strong in shiitake mushroom taste and sweet too.
Sabah however is strong with herb taste, especially the dong-gwai, the ribs are whole long ribs with lots of meat.
Katong is similar, not the greasy, but the quality of the pork isnt that good.

Also tried the Kaya toast, was amazed how thin the toast was, the thickness of the two pieces of toasts sandwiched together is the thickness of one thin toast. Each slice was about 4mm thick, which was good, because there was lots of runny Kaya in it, ready to drip out!
The taste was sweet and creamy.

Kaya filled bun @ Maxim's Bakery

Yellow coloured Kaya filling in the dusted bun, rich in coconut taste, much better than the Starbuck's Kaya bun.
The one at Starbucks just tasted merely of egg custard.

As with all Maxims buns, the bun is so unbalanced, dough on one side and hollow the other side with filling.

Out of all the Singmalay range, I like the Pandan cake the most.

Dinky yummy kaya buns @ Ra cha moo yang

This is the first time I purchased a non savory item, they don't usually have Kaya for Thai food, but they had these cute little buns with Kaya paste inside.

Just as the picture shows, there is a generous dollup of Kaya inside.

It is thick, but not that strong in pandan taste, and a little too sweet.

Truffle with scrambled eggs and kaya toast @ 華星冰室

Came here just for the scrambled eggs with truffle.

Their scrambled eggs are perfect, so I thought with the addition of truffle it would intensify the flavours even more, as the egg itself was abit bland, so with truffle it would give it some saltiness.

Anyway, when it arrived I was a bit surprised, there was lots of truffle on top, yet I couldnt smell any of it, even the cheap one at Fairwood had a more pungent smell.

The truffle didnt have much taste, so I wondered if the truffle had not been in an air tight container hence loosing its smell and flavour.



Also tried the toast with kaya and jam.
The jam was a bit sweet.
The kaya was orange instead of green, but it seems the Chinese serve the orange ones.
The flavour wasnt as fragrant as the green one.
Anyway I had mine unbuttered, as I don't like sweet and salty flavours mixed together.

Macau crispy buns with various of fillings @ Macau restaurant

Not really a fan of food served in restaurants Chinese style.

Macau restaurant is basically like a Chinese restaurant serving Macau style food, but I felt it was quite similar to Chinese, especially the curries, crabs, baked rice and the pricing was expensive for that style of restaurant where you need to share tables with others.

Anyway, I only tried the crispy buns, there were lots of different ones to try, from kaya to curried tuna.

I tried the one with peanut butter and condensed milk and the curry.

I forgot to ask them to leave out the butter, so I got a slab of butter on top.

I always find that weird, the slab of butter on crispy buns and pineapple buns.

Overall, the crispy bun was well done, the crust was crispy, and the inside was soft.
For the peanut butter it was coarse peanut butter, and you can see the pieces of peanut.

The savoury one tasted better, the fish was not too dry, but the curry was quite spicy.

Next time I would like to try plain kaya, without butter.