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A quick Google on the best Bak Kut Teh in Singapore, more than often you will see the name Rong Cheng Bak Kut Teh ('Rong Cheng BKT') listed as one of the top 10 in some restaurant review site. Rong Cheng BKT opened its door in 1976 and they are also known to be the first BKT shop to introduce the clear broth soup as well as the lion ribs. They currently have two branches in Sin Ming area: Midview City and Blk 22 Sin Ming Road. We visited the one at Midview City.
The must order is of course the Pork Ribs Soup ($7). Each bowl come with the following combo a long Lion rib, a shorter rib and a bulb of garlic. The longer one has a good fat contents that melts in your mouth when you bit into it. The broth is clear, peppery, robust and comforting. From 2 visits here we noticed that the shorter rib was not a good as the longer one. It is almost without fat content, making it dry and hard. As a pork ribs lover, this is the first time I did not finished my ribs. The BKT here is served in a big porcelain bowl, which content a good portion of broth. While I enjoy this as the broth cool down faster, LD prefer smaller bowl as the service staff need to top up the broth more often and the soup remain pipping hot.
A good companion for the BKT of course is a bowl of You Tiao ($1). It has thick and dense texture, good to absorb the broth of the BKT. For those who prefer Mee Sua ($2), you should try the one here. It is well separated and does not get lumpy easily.
Other side dishes that normally goes well with the BKT is the Braised Peanuts ($2 for Large), Pig Liver and Kidney Soup ($6), Braised Intestines ($5) and Salted Vegetables ($3 for Large). Braised Peanuts were served at the beginning. It is a good starter, soft and a hint crunchiness. It soaks up the braising liquid well. The same can be said for the braised intestines. It is well cleaned, without any sandy / gritty texture in it. It is tender and not overly chewy. For intestines lover like me, it is a must try.
Meanwhile, the Pig Liver and Kidney soup deserve a special mention. It was handle properly, and both liver and kidney are perfectly cooked. It just melts in your mouth. Also a good combination to have with the mee sua. Salted vegetables are generous in portion and mild in the saltiness.
With all the fats and meat going into your body, it is best to end the meal with a thick brew of Gongfu Tea.
Service is efficient at first, however during the meal it can be difficult to catch their attention. They have also other varieties of dishes like steam fish and some Zhi Char dishes to cater for a wider range of customers.
Overall, while we find Rong Cheng BKT serve a very good BKT. While we have to admit if we are given a choice, this will not be our first pick. Our feedback is that we hope the management can look into the consistency of the pork ribs in the BKT. Cheers!!
1 of the best in sg! nice bak kut and superb soup! and for those complain the service, u think wat service u want?? ppl serve u food, u eat la.. coffee shop lei, u think simi resto or bistro bar ar.. idiots!!
Went searching for the best Bak Kut Teh and came to Rong Cheng after Hong Ji at Ang Mo Kio. The soup and salted vegetable is really good comparing to Hong Ji, but the rest can't even be compared. The meat is too tough, the you to so is soggy and has this flour taste and the service sucks. Have no idea why is this being claimed as the best Bak Kut Teh in Bishan Area.
Standards have dropped tremendously. The lukewarm bak kut soup ($7/pax) was the ominous sign of a meal that eventually went downhill. The pork ribs, regardless of which country it came from, was not consistently cooked. It was the first time I encountered so much difficulties tearing off the meat from the bones.
When cold lettuces and cold pig liver/kidney slices are thrown into a broth that is not hot enough, the final outcome of the Pig Liver & Kidney Soup ($5) was a mishap that stink of blood. Besides Bak Kut Teh, this place also sells some zi char dishes like the miserable plate of Sambal Potato Leaves ($7) full of withered greens. Other side dishes include braised beancurd skin ($3), braised peanuts ($2) and braised pig skin ($2) but none raised above the bar. Perhaps the Mee Sua Soup ($2) and the Fried Prawn Roll ($10) were the only pillars we could lean on.
Ironically, isn't this place known for its Bak Kut Teh in the first place? Full review and pics: http://dairycream.blogspot.sg/2014/09/rong-cheng-bak-kut-teh-dark-clouds.html
Bak kut tek soup was AWESOME. the soup tastes d*** good.. the meat was so so only.. dad bought 1 bowl of pig trotters.. not good.. no meat at all.. all fat and skin.. salted veg 1 small bowl $3. and they don sell chinese tea per cup but in pots.. overall rating: 5.5/10 Bak kut Soup: 7/10