make your calories count •
02 Oct 2014 • 145 reviews • 3 followers
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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.