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Telephone
9799 2614
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
For more reviews visit http://www.umakemehungry.com/2014/04/hong-ji-herbs-bak-kue-teh.htmlI first came to know of Hong Ji BKT from Cactus Road and never knew that having BKT can be so heavenly especially when I have a prefer for herby soup over those clear peppery ones. There then, I have benched mark them as the best black version of BKT in Singapore. And not soon after, I learned that the stall was closed and they have a similar name located in Marsiling.I remembered vividly that I had been here once or twice but didnt left any good impression as I felt that the broth was very different from what I had experienced earlier.As starters, we order Cai Buay (Preserved Vegetables) to welcome the incoming claypot meals. It was crunchy and striked a good balance between salty & sweetness.The side that I can never go without during my BKT session. Freshness of the You Teow was below par and it tasted like as if it was being placed for a long period of time. Perhaps they will be better to served toasted in such situation like that.The claypot liver is one of the best out of all orders.Cooked to perfect softness with dark soy sauce infused to every slice. What's more, the ginger slices permeats the sauce and reducing the natural smell of those livers, also elevated the whole claypot dish into another tasty level. On a side note, to enjoy the tenderness in the livers, it is best not to let it "cook" in the claypot for long during serving.The plain claypot was brightened up by the lovely fresh greens which topped the dish. No doubt the cloudy soup is filled with herb taste, its standard was a far cry from what I had expected due to that it is diluted. The meat balls, innards were the standards and nothing steal the show. Even with a dab of the meat with chilli padi in black sauce would gave additional kick to the meal. The soup was addictive and one wont stop just after a few spoonfuls but... once the MSG effect kicked in... I was very thirsty.Though soup is known to be refillable, the service was kind of unresponsive. We had make our request to refill the soups but it was not done initially. And when we approached them again, we were told to self service from the stall with a metal cup.Hong Ji may be one of the better black version BKT in Singapore but I still find them lacking in terms of service and quality of soup. Since this is a malaysian style BKT, I would say that if you have tried one of those famous ones, this is definitely of no fight.
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Its one of the places that made me come back with its quality herbal soup base but this particular visit disppointed me as the standard is no longer there. A popular stall in this neighbourhood, now it also sells prawn noodles by occupying the side unit. i ordered one bowl with meat balls and another with pork ribs. also added a side of chye buay, braised peanuts and youtiao. i just find the soup a lot more blander than before, no signs that it has been brewed for long. The chye buay was also way too salty. Meatballs was ok but again those were factory made items. The pork ribs meat was also tough to bite. Sure hope its just one of their off days else i suspect business will drop soon. I already can see there were more people eating prawn noodles instead of their BKT.
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The special thing about their bak kut teh is their herbal soup. The soup are also simmered over fiery charcoals to give that traditional taste to it. The herbal soup is really thick and authentic, giving the herbal taste without any peppery sensation. They are pretty generous with their meat too. Most importantly, there's always a crowd but luckily you dont have to queue because the would serve it to you!Celine
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Have been frequenting This stall for almost 5 years, there are other outlets but This is Still the better one. if you ate looking for tired of eating the peppery-kind, this is worth trying. They offer mixed bak ku teh (porkrib with intestine, pig stomach and liver), pork rib bak gu teh, braised trotter and braised intestines. The meat on the pork rib falls apart with a gentle pinch with your chopsticks. This dark bak ku teh is saltier without the pepper taste like the white version, if you order the mixed, the soup has a stronger taste because of the liver.. And there's a lot more varieties inside the soup - button mushroom, tao pok and veggies. Bite into the chewy braised pork trotter, giving you the collagen you need without the oily feeling - guilt free..
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My younger sister told me this is one of the better bak kut teh shops she have tried so far, despite giving me the address , I still had a hard time finding as I’m not familiar with Marsiling area. When we finally reached the old looking coffee shop with plenty of seats, a friendly uncle took our orders – ClayPot Bak Kut Teh and only waited for about 5 minutes.Chopped You tiao pairs off well with their super aromatic and flavourful soup with strong herb taste. The soft and tender pork ribs that comes off easily from the bones. Fried tau pok in the soup soaks up the tasty soup (yum) and drips out the soup goodness as you chew in your mouth.Overall, I seldom have anything to do in the north area and it's far from where I live to drive all the way here just for BKT, but I'll definitely be back again if I'm in the area.
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