OpenRicers gather for a hearty feast at B.K.T. by Kong Kee
These three soup varieties, along with 10 other items, were the dishes prepared for our 8 invited members. Before the feast began, they received a warm greeting from Sales and Marketing Manager, Patricia Lim. During her brief introduction about the restaurant, she mentioned that the dry version of the Bak Kut Teh is quite rare in Singapore. In fact, B.K.T by Kong Kee is one of the two places which serves this.
Of course, the OpenRicers got to try this and they all thought that it was special from the preparation down to the taste. To come up with this version, it is cooked until it’s dry. It is then topped with cuttlefish, ladyfingers, and for that added kick—chilli padi.
As for the two more varieties, the Klang was very memorable due to the 14 herbs mixed with the soup. The Teochew also made a good impression for it’s very peppery, plus the soup is refillable!
Clockwise from top left: Salted vegetables, a variety of pork dishes, Dry Bak Kut Teh and Braised Pig's Leg
B.K.T by Kong Kee isn’t all about Ba Kut Teh. There are quite a lot of interesting dishes to try, and our members were lucky enough to try the following:
-Pork Ankle
-Braised Pig’s leg
-Braised Pig’s Leg Tendon
-Salted Vegetable
-You Tiao
-Braised Beancurd Skin
-Tau Pok, Tau Kwa
-Braised Pig’s Intestine
-Kai Lan
-Lettuce
To read their reviews about BKT by Kong Kee, click here.
After all the dishes prepared for our OpenRicers, they were then served with a pot of Tork Shou Heong Tea (獨树香). It’s a hot drink made up of carefully selected Oolong Tea leaves to cap off a hearty meal. When the food tasting session ended, the OpenRicers all went home with a full tummy and plans to go back to this restaurant to try out other delicacies! But with all the items on the menu, they would need to plan a couple more visits!
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