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2014-08-20
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For full review, visit http://www.umakemehungry.com/2014/04/old-street-bak-kut-tehyou-tiaosoya-milk.htmlAs we travelled down to the basement on Westgate's Escalator, our eyes was fixed onto Old Street Bak Kut Teh as the interior design was rustic with wooden chairs and tables as well as the olden days kind of tiles with old school lamps hanging above.The environment looked pretty old school with wooden planks making up its walls and ceilings.Even the wallpapers were part of the nostalgic experie
As we travelled down to the basement on Westgate's Escalator, our eyes was fixed onto Old Street Bak Kut Teh as the interior design was rustic with wooden chairs and tables as well as the olden days kind of tiles with old school lamps hanging above.
The environment looked pretty old school with wooden planks making up its walls and ceilings.Even the wallpapers were part of the nostalgic experience when we stepped into the place.
Sauce counter is located in the middle of the dining area and diners can help themselves with black sauce, chilli, oil and even sesame sauce.We were rather lost when we stepped into the shop and none attended to us. Our blur faces and actions were caught by one of the helpers and she came approaching us and asked if it was our first time in the shop.
We were somehow amazed when we drew opened the drawer and found an ipad as the menu. In fact, all of the tables were equipped with this electronic menu and of course securely tied to the tables. Menu was comprehensive with types of categories from food, sides to desserts. What's more, there is a promotion section where diners can check out the latest promotions by Old Street.
Besides having an such technology savvy menu, their tables were attached with electric stoves.
The Pig's Stomach was thinly sliced into pieces and served with the white Bak Kut Teh Soup. Each piece was thoroughly clean without having any trace of the original pigs' smell.
The soup were tasty without much peppery taste and with the prompt service, helpers will walk around the restaurant helping diners in refilling the soup.Meat of pork ribs were rather defined. The layers of fats and meat were visibly seen from the eyes and these ribs went very well with the dark soy sauce and cut chillis.
You Tiao were cut and served in the basket. They were also part of the main reason why our bowls of Bak Kut Teh "dried up" so easily.
Dry Bak Kut Teh? I have never even heard of it till I saw that on their menu. Served traditionally with dark soya coated Bak Kut mixed with ladies fingers in earthen claypot. Presentation was a bit dull but overall, the taste is still not bad, at least I find it quite special.
Having Dou Hua after Bak Kut Teh made me feel rather funny. However, I will say that this dessert was definitely the traditional Dou Hua and not any other kind of pudding. It was smooth and delicate, a gentle scoop would have them torn apart. The sugar syrup added was not too sweet and perfect compliment to such plain bowl of dessert.
Well, its glad to know that we have one specialized restaurant selling Bak Kut Teh in the Mall. For those who enjoy BKT, it will be a good place to dine in the West.
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