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Rong Hua Bak Kut Teh


The originating roots of "Rong Hua Bak Kut Teh" can be traced back all the way to the 1920s, when our founding grandfather, Mr Chua Ah Hua migrated to
Singapore or Nanyang in search of a better life and fortune for his family. When Mr Chua arrived in Singapore, Bak Kut Teh was already being served by
the Teochews around Char Jung Tao (Clarke Quay).

In the early days, Ah Hua started work as a coolie (manual labourer) and he discovered that by consuming his favorite Bak Kut Teh soup regularly in
the morning, he found the energy boost he needed for his back breaking work of unloading sacks of rice off the sampans. His interest in this dish soon led him to find pulpilage as a kitchen apprentice at a well known Teo Chew Bak Kut Teh stall owned by his village elder, Uncle Rong.

As the years gone by, the young Ah Hua grew in culinary skills and experience under the discipleship of Uncle Rong. What truly impressed Uncle Rong was the hard work and dedication displayed by Ah Hua in his personal goal to perfect the culinary art of Bak Kut Teh.

In Uncle Rong's own words, the highest level of culinary success is when Bak Kut Teh becomes a dish prepared "using your own heart and soul". Before the late Uncle Rong passed away, he named Ah Hua his personal successor and together with the younger Ah Hua, they went on to develop their very own unique blend of popular pork ribs' soup recipe, which eventually went on to be known as Rong Hua Bak Kut Teh.

+65 64693536
$11 based on 23 submissions
After Work (10 votes), Brunch (9 votes), Children/Family (8 votes)

First Impression

Honestly, I haven't tried bak kut teh. But when I tried bak kut teh at Rong Hua, it makes me crave more and made me coming back everytime I'm craving for it. I shared my experience with my group of friends and invited them to come down to rong hua to try their bak kut teh version. After eating we came with the same conclusion!! Looking for best bak kut teh? Come to Rong Hua.

The HGW community like this place for...

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  • Honey roasted char siew1 vote
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Community submitted Favourites:
Based on 23 votes
23 Dec 2014 • 1 review • 0 follower

First Impression

Honestly, I haven't tried bak kut teh. But when I tried bak kut teh at Rong Hua, it makes me crave more and made me coming back everytime I'm craving for it. I shared my experience with my group of friends and invited them to come down to rong hua to try their bak kut teh version. After eating we came with the same conclusion!! Looking for best bak kut teh? Come to Rong Hua.
17 Oct 2014 • 1 review • 0 follower

Reason to come back

Finally, my wife's dream to eat in this resto came true today.  I have been asking her to have lunch or dinner since its opening, but due to proximity from our place, it was not that convenient. Not until she needs to attend an HQ meeting nearby the place, she asked me if we can have lunch there.
 We went there, around almost 1 PM and although there are a lot of customers there, there is space made available to us. 
 Service was fast, in less than 5 minutes all the food were served.
 I like the tea pot and the tea cup, so stylish that I have to be very delicate in handling it.  The ambiance was fine.
 I am a fan of peppery bak kuh teh and so the moment it was served my wife did the first taste of the soup and she confirmed that "this is really good". The meat was tender and juicy and what i like most if the fat that is in between the meat and the ribs.  I like the unlimited soup as well.  I would always prefer the ribs soaked in the soup, than the meat or rib appearing on top of my bowl.
 We also tried the signature char siew.   I am not really that fan of char siew so I have no point of comparison except my own version of BBQ. My wife said comparing with the rest of what she has tasted this is thus far, theirs is juicy and tender and not dry, which is common to what she has tasted.
 Today, the outstanding was the smoked duck.  My wife is not a fan of duck meat because there is always the "duck taste" that she does not like much.  But for the first time that she had liked duck meat.  We both like the smoky taste and to me it is a duck "ham". The skin fat was great and the meat was very tender.
 Good that it is a normal working day and customer start to leave when the manager Adrian approached our table and asked about how we find the food.  We were also given the privilege of tasting their up-coming dish - something being roasted.   This is one of my favourites - roasted pork, where you hear the crackling sound of crunchiness that feels like bursting in my ears!  This is award winning for me as some roasted pork would tend to be saltier to make it crunchy, but was not.  It comes with a sour sauce/dip that compliments the taste of the pork.  This is a must try in the days to come as this is not yet available in the menu.
 We are not chefs but we love to cook and make use of our culinary tastes of mixing flavours and textures.  Eating has always been fun for us because in a country of multi-racial and multicultural society, we associate it with multi-flavours and multi-textures.  New tastes and textures just stay in our taste buds and when the time comes for cooking, we try to get those tastes in our own versions, especially when cooking for loved ones who often visit us, to showcase the Singapore taste in our food.  But that is not the point of my review.  I want other people fond of looking for places to have alternatives.
 To enjoy the tastes and flavours that is close to my preference direct to my stomach and close to heart, we will be back!
Premium Loin Ribs | S$9/S$11
02 Oct 2014 • 145 reviews • 3 followers

A taste of a traditional Teochew heritage

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Carrying a recipe which dated back to the 1920s, the founding grandfather, Mr Chua Ah Hua started serving the Teochew-Hokkien dish of Bak Kut Teh in a push-cart around Clarke Quay area. Working out as a coolie, Ah Hua found energy by consuming Bak Kut Teh daily and started to learn from village elder, Uncle Rong who was then running his well-known Bak Kut Teh stall.

Taking pride in the quality food prepared, the philosophy remains that the highest level of culinary success is when Bak Kut Teh becomes a dish prepared 'using your own heart and soul'. With the grandson now heading Rong Hua, can this traditional and classic Singapore dish be revitalised?

Pork Ribs Soup | S$7/S$9
Available in two different sizes, we had the larger portion and there was the distinct pepper taste which carried enough heat to please and not overwhelm diners. For those looking for a stronger punch of flavours, you could always request for additional freshly grounded white pepper specially imported from Sarawak for extra kick. Personally, we favour a more balanced broth so this suited us perfectly. What we enjoyed in particular was that the ribs were tender and easily slipped off-the-bone, just the way it should be! There was also just a right amount of fat marbling to add to the juiciness of the ribs.

Premium Loin Ribs | S$9/S$11
For the food connoisseurs, you would recognise these premium loin ribs almost instantaneously. Also available in two sizes, expect two large loin ribs for the larger bowl while the smaller bowl has one large and one smaller loin rib. While there was a beautiful marbling of fats in the cut, expect the meat to be slightly stiffer than the standard pork ribs.

Like most Bak Kut Teh places, you can always request for refill of the broth and the MSG-free soup was good enough for us to ask for two rounds of refills!

Pig's Kidney, Liver and Stomach | S$9/-
While we are usually not fans of innards, we decided to give it a try as this would usually make or break most Bak Kut Teh eateries. We were pleasantly surprised at how 'clean' the innards were with no stench and they were mostly cooked perfectly. It was later did we learn that Rong Hua hires an uncle dedicated to cleaning the fresh produce that comes through the doors daily prior to cooking preparations!

Braised Pig Trotters | S$6.50
This has to be one of the highlights at Rong Hua with the addition of star anise, licorice and fennel seeds to help enhance the rich flavours of the braise. The meat was succulent and for those who are looking for added collagen, this is the perfect dish as the strong unami flavours packed a satisfying mouthful.

Braised Pig Intestines | S$6.50/-
Recommended as one of the signatures, we thought it would be a shame to give this a miss. It was surprisingly good as the soft intestines absorbed the bold flavours of the braise.
28 Sep 2014 • 20 reviews • 0 follower

I don't wanna be rough and tough with my BKT.

Ordered the most expensive pork part available on the menu, but have received a couple of untrimmed pork rib with a large portion of rough and dry meat. I have no idea how the rest of the menu 'feels' like but this is enough for me to swear never again. The soup is only so-so, watery and weak. It's probably not a good sign if you are allowed free-flow soup. I prefer my soup dense and flavorful -- i.e. long hours with large proportion of pork in it.

27 Sep 2014 • 1 review • 0 follower

One of the best BKT in SG

Surprisingly one of the best bkt in Singapore hidden in the not so accessible Fusionopolis. Unlike most of the other bkt in Singapore, the meat falls off easily off the bone and the soup is really yummy too. Service is also good as they are constantly topping up the soup for you - almost too excessively! Best of all, it's hardly crowded cause of the location.