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!!
Rong Cheng uses fresh pork than frozen pork for the bak kut, fresh pork is usually better from both taste and texture, it has an impact to the quality of the broth as well, the essence from the fresh pork tends to integrate into the broth while cooking and likewise fresh pork is easier to absorb the essence from the broth to make the meat luscious. The Bak Kut from Rong Cheng was more tender and easier to chew; the meat can be removed from the bone rather easy, a process only achievable from the well controlled of timing and fire power. Overall, Rong Cheng Bak Kut Teh reminds us the resemblance of Song Fa Bak Kut Teh, both apparently created to meet the younger generation taste.
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