Sin Heng Claypot Bak Koot Teh

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For a complete review, visit http://rachelays.blogspot.sg/2013/05/sin-heng-bak-koot-teh.htmlClaypot Bak Kut Teh $12 (medium) Hokkien version: I do not really find much kick in it because of the milder peppery taste as compared to the teochew version. Still, it tastes good as it is served piping hot. Fans of the traditional hokkien bkt will love the herbal taste of this. The herbal taste could be stronger though. Claypot noodles The gravy is flavorful and the noodles has absorbed the goodness of

Bak Koot Teh... (Meat Bone Tea) is something really confusing for me. There was a time I was really naive thinking this is really a tea and of course I realize now it is really a soup.A soup suppose to eat in the morning? As breakfast? But Sin Hen is open from 7:30 am - 4:30 am so I guess any time is good for Bak Koot Teh.We shared a Hokkien's style BKT which was quite bland in taste with no complexity but I love the fresh chopped chili I can just sprinkled all on top of my soup. I could not rea

Visited Sin Heng (Joo chiat) today. this is my first visit there after hearing good reviews from friends who has been there. On on overall, i would rate a 7/10 for my dining experience there. Coffeeshop style, clean and little rustic. Parking is allowed but minimal lots. Menu had selection of choice and also tzi char apart from the usual items you get from a typical BKT stall.Pricing was reasonable and per pax is about 14 is you order extra dishes. Sambal Kang Kong - Spicy and tasty, not too

Did not have to wait too long to get a seat even though we went on Friday evening. The Bak koot teh soup tasted flavourful and slightly peppery and meat was fresh and tender. We also ordered claypot pig intestines, which was fresh and tasty and went well with white rice. The salted vegetables and you tiao were average and went well with the soup and rice. I think this is a must try for bak koot teh lovers.

I always prefer the white version of the bak kut teh over the black as the pepper taste is stronger. This shop served the black version bak kut teh, plus cze char. And they also have this mee sua which I like. Never did I expect that the stock is similar until I eat them side by side. The stock they use for the liver mee sua is similar to the bak kut teh. Only that the colour had been "lightened" by the mee sua. The bak Kut teh was great but I do think that the meat was really little on the por

I was there with my friendwas a bit disappointed The soup was clear ,with lots of ingredientsbut lack of the garlic & herb fragrances,so is actually quite blendall i can taste was only "pepper"the bak kut was not bad,quite soft for bak kut teh the most important is soup but it doesn't taste great so overall i rate 5/10

This is the Hokkien version which has a darker colour soup and not so peppery. This shop has been around for more than 20 years. I remember many years ago, the boss was invited to HK to promote his Bak Koot Teh.I normally order the Special Claypot Bak Koot Teh. It uses Prime Rib, pig stomach, liver, young corn, button mushroom, straw mushroom, black fungus and bean curd stick served in a claypot. The soup is very nutritious and tasty. They welcome top up of soup.The prices for Claypot Bak Koot T