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2014-09-30
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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
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.html
When cold lettuces and cold pig liver/kidney slices are thrown into a broth that is not hot enough, the final outcome of the Pig Liver & Kidney Soup ($5) was a mishap that stink of blood. Besides Bak Kut Teh, this place also sells some zi char dishes like the miserable plate of Sambal Potato Leaves ($7) full of withered greens. Other side dishes include braised beancurd skin ($3), braised peanuts ($2) and braised pig skin ($2) but none raised above the bar. Perhaps the Mee Sua Soup ($2) and the Fried Prawn Roll ($10) were the only pillars we could lean on. Ironically, isn't this place known for its Bak Kut Teh in the first place?
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