Rong Cheng Bak Kut Teh

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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

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 bro

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

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.

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.

Serving mainly the office crowd here at Midview City, Rong Cheng is a bigger than average stall with high ceiling, they offer the white pepper soup version of BKT costing minimum $6 a bowl. Overall here, u take a seat and wait for your orders to be taken but you pay at the counter after you are done. Carpark cost me $1 for >1hr stay. I'm not a big fan of that soup but was glad to know they have other lunch options as well. Apparently they hv spin off to include a ci char section as well. I

Their pig's trotter is an usual favourite. I was there to take away and to have it for dinner later. I always requested for the part from the hind leg for a less fatty portion. I can tell by tasting it that they braised the pig's trotter in a good quality dark soya sauce. The texture of the pig's trotter was soft enough but still keep the meat intact. The gravy itself is good to go with plain rice.