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Rong Hua Bak Kut Teh 榮華肉骨茶

Asian, Chinese, Local

91%100%

22 votes

64693536
$11 based on 18 reviews
Pork Ribs Soup (view menu)

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.

See what foodies like this place for
Mbo Omega • 17 Oct 20141 reviews 0 followers

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...

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The HGW community like this place for...

  • After Work10 votes
  • Brunch9 votes
  • Children/Family8 votes
  • Lunch8 votes
  • Ala Carte6 votes
  • Dinner6 votes
  • Boys Night Out4 votes
  • Business Dining4 votes
  • Take Away3 votes

More

  • Pork Ribs Soup12 votes
  • Smoked Duck10 votes
  • Pork ribs soup, braised trotters, salted vegetables, smoked duck5 votes
  • salted vegetables4 votes

More

  • Braised Pig Trotters | S$6.50Braised Pig Trotters | S$6.50
  • Pig's Kidney, Liver and Stomach | S$9/-Pig's Kidney, Liver and Stomach | S$9/-
  • Premium Loin Ribs | S$9/S$11Premium Loin Ribs | S$9/S$11
  • Smoked Duck | S$6/S$9Smoked Duck | S$6/S$9
  • Gongfu Tea CeremonyGongfu Tea Ceremony
  • Pork Ribs Soup | S$7/S$9Pork Ribs Soup | S$7/S$9
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What others are saying...

Mbo Omega • 17 Oct 20141 reviews 0 followers

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...

Read on

make your calories count • 02 Oct 2014140 reviews 0 followers

For full review, please visit us at http://www.makeyourcaloriescount.com/2014/09/sg-rong-hua-bak-kut-teh-taste-of.html
 
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...

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Pao • 28 Sep 201418 reviews 0 followers

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.

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