Video
Read full review
2013-02-23
24 views
B.K.T is quite newly opened, with its opening date on 12th Dec 2012 last year - a nice date to remember! I've seen an article written about it recently in the papers and was curious and wanted to give it a try. Therefore, I was really pleased to know that openrice is hosting a food tasting session there & that I've been luckily invited to it. Huge thanks to Openrice & B.K.T! The venue might be a bit hard to find for first-timers as the place looks like a stand-alone shop on the first level of a
The venue might be a bit hard to find for first-timers as the place looks like a stand-alone shop on the first level of a shophouse even though it's under Far East Square. It'll be easier to discover if you go along china street. The place is air-conditioned and has plenty of seating. According to the PR/marketing lady, Patricia (who specially came down & sat with us through the session to patiently introduce us the dishes), the place is popular and usually packed with the lunch crowd on weekdays. So perhaps weekday evenings or weekends will be a good time to go try out the place if u wanna avoid the crowd.
B.K.T offers 3 diiferent kinds of bak kut teh - the dry version, klang & teochew bak kut teh served in claypots. Besides that, they also have quite a large variety of other dishes available (e.g. braised pig's leg, pork ankle, braised pig's leg tendon, salted vegetable & pig's stomach etc, just to name a few).
- Klang bak kut teh, teochew bak kut teh, pork ankle, tau pok & tau kwa, salted vegetables & braised pig's leg (Clockwise from top left ending with the pig's leg)I had a bowl of mee sua (served in teochew bak kut teh soup) to accompany my dishes while my hubby had a plate of shallot rice.
- Mee sua ($2.20/bowl) & shallot rice ($1)The teochew bak kut teh ($6.50/bowl) has the usual clear peperry soup-base. It's not too heavy on the pepper taste and is quite tasty, comparable to the nicer bak kut tehs out there.
The Klang bak kut teh ($6.80/bowl) is better than the teochew bak kut teh, in my opinion. It has a dark, herbal-base soup which is rich in taste (but not too overwhelming) from the special concoction of herbs they use (14 different types of herbs brewed for at least 2 hours compared to 1 hour for the teochew one).
As for the dry bak kut teh, this is something special and I think is a must-order to try. The pork ribs are taken from the klang bak kut teh and stir-fried till dry with the klang bak kut teh soup. Dried chilli, spring onions, garlic and shredded dried cuttlefish is added into the mix and fried together with the pork ribs and some braised pork belly meat. The resulting dish is really fragrant and yummy with its unique taste. My favourite out of the 3 types of bak kut teh - closely followed by the Klang bak kut teh.
- Dry bak kut teh $12/bowlFor all the 3 types of bak kut tehs, you can taste the quality of pork ribs used. They were full of meat and you can tell it's fresh pork ribs that were used. The pork ribs were all quite tender and yet still had some bite to it. Some of my dining companions though would have preferred the ribs to be even softer - but I think this is up to personal preferences. I feel it is still considerably tender.
The pork ankle ($8/bowl) is an interesting dish that I've not tried before. Surprisingly, it was pretty good! The ankle meat has a mix of tendons & gelatinous skin surrounding tender meat.
The braised pig's leg was also good. The meat was braised till really tender and was well-marinated without being overly salty. The skin was soft and went really well with the meat. Another recommended dish to order! It's quite big and can be easily shared among at least 4 people.
- Braised pig's leg ($8/plate)Some other dishes we got to try:
Salted vegetable ($2/plate) - I like their version here. It's not overly salty and the use of garlic and some chilli to simmer their vegetables gave it a nicer taste. I'll prefer if the pieces were cut smaller, even though the vegetables were cooked soft enough.
Braised beancurd skin - Not bad if you like beancurd skin. Quite a big portion is given.
- Braised beancurd skin ($3.50/plate)Tau pok & tau kwa ($2/plate) - Tasted ok as well, though there's nothing too special about it
Braised pig's leg tendon ($16/plate) - Tasted al right, will prefer if it's cooked a little more softer.
Kai lan & lettuce - Blanched just nice and topped with lots of fried chopped garlic (which were not oily), pretty good.
I really liked the pot of Tork Shou Heong (独树香) tea, a type of Oolong tea, served. It was very fragrant, light-tasting and is a perfect choice to end the meal.Good news - There's no service charge & g.s.t charge here! For the prices stated on the menu, it's all rather affordable for a restaurant-like setting. Will be bringing my friends over next time for another bak kut teh feast ^_^
Post
