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Lian Peng Bak Kut Teh boasts the traditional​ Teochew-​style Bak Kut Teh – clear, peppery soup prepared with fresh pork ribs – as well as other Teochew dishes. Chef Lian Peng has had over three decades’ of experience in Teochew cuisine. Besides Bak Kut Teh, his signature dishes include braised duck and braised pork trotters. Each braised dish is slow-cooked with a secret blend of herbs and spices, resulting in the most flavourful, tender meat. continue reading
Signature Dishes
Bak Kut Teh Braised Duck Braised Pork Trotter
Review (1)
Lian Peng Bak Kut Teh is the new kid on the block at IMM, serving traditional Teochew-style bak kut teh (pork ribs soup) with a clear, peppery soup, as well as other Teochew delicacies, helmed by Chef Lian Peng himself. The eatery is furnished in a vintage, traditional olden-days coffeeshop, complete with white marble-topped tables and wooden chairs. One may choose to sit inside or outside, at the vast air-conditioned space of IMM Mall.Service here was impeccable. The moment any guests walked over, the friendly "aunties" would smile warmly and ask "table for how many" in Mandarin. Throughout the meals, they would circulate the tables to clear plates or refill soups using kettles! (should have grabbed a photo of that).A special mention would be the Spicy Sambal Dried Shrimps (SGD$6.00), more commonly known as "hae bee ham". An appetite-whetting condiment-type dish that rings deliciously of the shrimp's luscious flavour combined with spicy notes of the sambal chilli. We finished the entire plate between 5 of us.We were each served a bowl of their signature Loin Ribs Soup (SGD$9.50) - tender and lean fresh flesh cooked in a delicious peppery broth with garlic. It was not too peppery or spicy, just the right note of flavour - perfect for all members of the family, I would think.The Pig's Stomach Soup (SGD$6.00) was another favorite of the group, comprising of a soft but springy texture to it.Then, the Braised Pig's Trotter (SGD$8.00 small / SGD$15.00 medium) was very, very tender and soft in flesh. Many people disregard the skin - but the bouncy, collagenic skin is the amazing part of eating trotters IMHO. The thick gravy was a little sweet for my liking though.Next, this platter of Braised Pig's Big Intestines (SGD$6.00 small / SGD$8.00 big) was a delicacy too. Drenched deliciously in a dark sauce that also contains sweet notes, these intestines were springy, chewy and crispy (some of them were fried before braised). It is an exotic dish that not everyone eats, but if you do eat innards, the beauty of this dish is certainly not lost on you.For full review and more detailed information, please feel free to refer to:http://thearcticstar.blogspot.sg/2015/10/media-invite-dinner-at-lian-peng-bak.html  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)