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Bus service- 52, 162, 162M and 410
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Telephone
6684 1889
Introduction
Rong Cheng has been in the bak kut teh business fsince 1976. For decades, Rong Cheng has built up a huge fanfare based on words of mouth and its quality of food.
Rong Cheng is the first to introduce the clear broth soup base and prime ribs (龙骨), which both became an instant hit among the food connoisseurs.
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Opening Hours
Today
07:00 - 21:00
Mon - Sun
07:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Quite disappointed to try the food after reading so much good reviews!We ordered their sliced pork bowl and 1 bowl of their big intestines. Together with the sides dishes - braided peanuts, Mui chai and fried youtiao. Their peppery soup was rather tasteless and tho you can taste the pepper, that's pretty much about it. The sliced pork was a little too fatty for my liking as half the slice will be the fats! The intestines was a little porky in the taste but I guess some folks like that. The side dishes were the decent ones that I have no complains about. All the above with 2 bowls of rice came up to $20 which I thought was a tad expensive as the slices of pork in the bowl was quite little. Safe to say I'm not coming back. 😞
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Disappointing. Standards have dropped tremendously. The lukewarm bak kut soup ($7/pax) was the ominous sign of a meal that eventually went downhill. The pork ribs, regardless of which country it came from, was not consistently cooked. It was the first time I encountered so much difficulties tearing off the meat from the bones. Full post and pics : http://dairycream.blogspot.sg/2014/09/rong-cheng-bak-kut-teh-dark-clouds.htmlWhen cold lettuces and cold pig liver/kidney slices are thrown into a broth that is not hot enough, the final outcome of the Pig Liver & Kidney Soup ($5) was a mishap that stink of blood. Besides Bak Kut Teh, this place also sells some zi char dishes like the miserable plate of Sambal Potato Leaves ($7) full of withered greens. Other side dishes include braised beancurd skin ($3), braised peanuts ($2) and braised pig skin ($2) but none raised above the bar. Perhaps the Mee Sua Soup ($2) and the Fried Prawn Roll ($10) were the only pillars we could lean on. Ironically, isn't this place known for its Bak Kut Teh in the first place?
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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. Braised Pig TrotterWe asked for the braised pig trotter to have more lean meat so not to feel too guilty consciously. The trotter was ordinary in taste and texture; we found the trotter lacking the right seasoning and that can’t make the dish shine. So far, we love the pig trotter from Joo Siah Bak Kut Teh which was very well seasoned and excellent in the flavour and taste. Read our review of Joo Siah Bak Kut The at http://ieatandeat.com/joo-siah-bak-kut-teh/read the full review at http://ieatandeat.com/category/bak-kut-teh/
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Their bak kut teh is good , very savoury with nice pork ribs, we refill soup for 2 times, one of the best bak kut teh i ever eat, their peanuts also very nice,love this bak kut teh so much with a very young boss, their ribs are cheap and good for a price like that which you can't get it elsewhere, generous portion, we enjoy the meal very much, saw a lot of customers coming in, highly recommended for truly savoury pork ribs soup lovers.
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This Bak Kuk Teh is good. One can see many regulars eating at this place, a testament to how good it is. The pork meat itself was very tender and the broth very delicious. Many bak kut teh places have pork meat that does not come off the bones easily but here, the meat itself simply slides off the bone, evidence of a well-braised and well-boiled bak kut teh soup. I also like the sweet peanuts.
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