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Rong Hua Bak Kut Teh

5

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23 reviews

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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 26 submissions
After Work (10 votes), Brunch (9 votes), Children/Family (8 votes)
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5

craving for more

after a long que, theres nothing to worry about because my taste buds fits with the taste of bah kuh teh of rong hua. and all those staff are so nice and approachale. and after I try to. eat at rong hua my taste buds craving again and again with the food of rong hua..esp the braised intestine and braised pig trotters.. I love it.

The HGW community like this place for...

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  • Smoked Duck10 votes
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  • Smoked Duck, Pork Ribs Soup2 votes
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Latest Community Reviews:
15 Feb 2015 • 0 review • 0 follower

craving for more

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after a long que, theres nothing to worry about because my taste buds fits with the taste of bah kuh teh of rong hua. and all those staff are so nice and approachale. and after I try to. eat at rong hua my taste buds craving again and again with the food of rong hua..esp the braised intestine and braised pig trotters.. I love it.
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15 Feb 2015 • 0 review • 0 follower

Long Que

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30 minutes of waiting on the que its nothing fOr me. Rong hua's bak kut teh satisfies my food desire. Not only the food i like. But staffs are friendly to every individual. They entertain people on que.
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04 Feb 2015 • 3 reviews • 0 follower

There is something not right.....

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I'm very sure my tastebuds are not playing a trick on me -any Bak Kut Teh stall from any hawker centre or kopitiam would definitely taste better than this.

And are my eyes are playing a trick on me?! I cannot believe that all the reviews are saying that the food are delicious....

The fried doughsticks taste unfried; the meat is hard and tasteless; the bah kut teh soup is peppery but has no depth.

I have double checked with not just one or two friends, and all of them feels that the food does taste quite awful.

Even the website description is a suspect, they seem to be replicating a certain other bak kut teh brand. But they forgot to copy the recipe!?

However I must say service wise, they are quite ok. Hope they will improve and let's see how things go.
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23 Dec 2014 • 0 review • 0 follower

First Impression

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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.
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17 Oct 2014 • 1 review • 0 follower

Reason to come back

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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!
 
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