Tasted the same as the OG branch over at Yishun. Chicken was juicy and the sambal sauce was great. The taliwang sauce had a nice kick without making your mouth do the cha-cha. The rice smelled amazing, crispy fried ikan bilis, fresh cucumber. Overall highly recommended 4.5/5.
Visited Feng Xiang Lau Pa Sat. I tried and really liked the pork cutlet fried porridge. It was a surprise as I was not expecting much. The porridge was rich, thick, and with enough wok hei to really hit the spot. The crispy lard and fried shallots along with the fried pork cutlet added a additional layer of crunch and texture. Overall this packs a punch. 4/5.
This place is my current favourite for BKT. The soup is peppery but not too spicy, and the meat falls right off the bones. It’s great to dip the ribs in the black sauce, garlic and chili padi, and enjoy the mix of flavours. They also refill your soup for free, as with all great BKT restos. The braised dishes are really good too and service is quick and friendly.
Since they stay open late (11pm), Ya hua BKT has become one of our favourite supper spots after work. For me, it’s crucial that bak kut teh is served piping hot, and Ya Hua Bak Kut Teh nails it. The heat really brings out the balanced flavours of the Teochew-style peppery broth and the tender pork ribs. I like to pair my rice with salted vegetables and garlic that’s been simmering in the broth until it’s soft as butter. Crispy you cha kway is the perfect addition to soak up the broth. /end Ya Hua Bak Kut Teh review
The dish comes in a claypot, which I think makes it way better. You can choose between a white pepper bak kut teh or a herbal bak kut teh. Personally, I go for the white pepper broth because the pepper and garlic flavours are so comforting, especially on a rainy day. They offer a good variety too—tender ribs, pig’s tail, organs, premium loin ribs, tenderloin, and tau kwa. It’s nice to have different options depending on what you’re in the mood for. The prices are pretty reasonable too. /end Yong Kee Claypot Bak Kut Teh review
I really enjoy the white pepper bak kut teh here. It’s spicy and full of flavour. You can tell the soup has been simmered for hours with pork bones, pork ribs, ginger, and old garlic, which gives it a naturally sweet taste. The pork ribs are cooked just right, tender and does not stick to the bone. The youtiao and pickled vegetables go great with the peppery bak kut teh. And of course, you have to add the chili, minced garlic, and dark soy sauce for the sweet and spicy kick. No other place has impressed me as much as Song Fa. Their special cooking process, quality ingredients, and careful balance of spices really make a difference. /SongFaBakKutTeh review
This place really makes you feel like you’re in Italy. Nod to the effort putting together the decor. Tried the San Marzano Tomatoes, Char-Grilled Octopus and they were all fantastic. Great experience overall. Make sure you book in advance and expect to spend $100 per person. /ficomasseria review.
If the rice is key to great nasi lemak, you’ll love Pak Mandor’s version with pandan and coconut milk. I give praise to its fluffiness and aroma, especially when combined with their sweet-spicy sambal. The sambal is tasty and generously served. However, the sides are a bit disappointing. The chicken wing didn’t quite hit the mark for me, but that might be personal preference. Overall, it’s still a solid choice for nasi lemak if you’re nearby and the line isn’t too long.
One of my top picks for chicken rice. Sin Kee’s rice is aromatic and just the right amount of oily. The chicken breast is both tender and juicy, with generous portions for a modest $4 to $5. Taste is a winner here with both meat and rice shining. Honestly, even the cucumber slices taste good. There is something in that liquid they drench the chicken in. =)
Hidden gem within lau pa sat. Very good min jiang kueh stuffed generously ingredients. 5/5.
Tasted the same as the OG branch over at Yishun. Chicken was juicy and the sambal sauce was great. The taliwang sauce had a nice kick without making your mouth do the cha-cha. The rice smelled amazing, crispy fried ikan bilis, fresh cucumber. Overall highly recommended 4.5/5.
Visited Feng Xiang Lau Pa Sat. I tried and really liked the pork cutlet fried porridge. It was a surprise as I was not expecting much. The porridge was rich, thick, and with enough wok hei to really hit the spot. The crispy lard and fried shallots along with the fried pork cutlet added a additional layer of crunch and texture. Overall this packs a punch. 4/5.
This place is my current favourite for BKT. The soup is peppery but not too spicy, and the meat falls right off the bones. It’s great to dip the ribs in the black sauce, garlic and chili padi, and enjoy the mix of flavours. They also refill your soup for free, as with all great BKT restos. The braised dishes are really good too and service is quick and friendly.
/end NG AH SIO Bak Kut Teh review
Since they stay open late (11pm), Ya hua BKT has become one of our favourite supper spots after work. For me, it’s crucial that bak kut teh is served piping hot, and Ya Hua Bak Kut Teh nails it. The heat really brings out the balanced flavours of the Teochew-style peppery broth and the tender pork ribs. I like to pair my rice with salted vegetables and garlic that’s been simmering in the broth until it’s soft as butter. Crispy you cha kway is the perfect addition to soak up the broth. /end Ya Hua Bak Kut Teh review
The dish comes in a claypot, which I think makes it way better. You can choose between a white pepper bak kut teh or a herbal bak kut teh. Personally, I go for the white pepper broth because the pepper and garlic flavours are so comforting, especially on a rainy day. They offer a good variety too—tender ribs, pig’s tail, organs, premium loin ribs, tenderloin, and tau kwa. It’s nice to have different options depending on what you’re in the mood for. The prices are pretty reasonable too. /end Yong Kee Claypot Bak Kut Teh review
I really enjoy the white pepper bak kut teh here. It’s spicy and full of flavour. You can tell the soup has been simmered for hours with pork bones, pork ribs, ginger, and old garlic, which gives it a naturally sweet taste. The pork ribs are cooked just right, tender and does not stick to the bone. The youtiao and pickled vegetables go great with the peppery bak kut teh. And of course, you have to add the chili, minced garlic, and dark soy sauce for the sweet and spicy kick. No other place has impressed me as much as Song Fa. Their special cooking process, quality ingredients, and careful balance of spices really make a difference. /SongFaBakKutTeh review
This place really makes you feel like you’re in Italy. Nod to the effort putting together the decor. Tried the San Marzano Tomatoes, Char-Grilled Octopus and they were all fantastic. Great experience overall. Make sure you book in advance and expect to spend $100 per person. /ficomasseria review.
If the rice is key to great nasi lemak, you’ll love Pak Mandor’s version with pandan and coconut milk. I give praise to its fluffiness and aroma, especially when combined with their sweet-spicy sambal. The sambal is tasty and generously served. However, the sides are a bit disappointing. The chicken wing didn’t quite hit the mark for me, but that might be personal preference. Overall, it’s still a solid choice for nasi lemak if you’re nearby and the line isn’t too long.
One of my top picks for chicken rice. Sin Kee’s rice is aromatic and just the right amount of oily. The chicken breast is both tender and juicy, with generous portions for a modest $4 to $5. Taste is a winner here with both meat and rice shining. Honestly, even the cucumber slices taste good. There is something in that liquid they drench the chicken in. =)