影片
開飯介紹
Nestled at its premises at Simpang Bedok, Soon Huat Bak Kut Teh offers an interesting twist to the local favourite. The Bak Kut Teh is not the usual Teochew version found locally, but rather a cross between Singaporean and Malaysian styles.
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營業時間
星期一至日
11:00 - 21:30
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食家推介
招牌菜
More pics and thoughts at http://lepakwithyaops.com/soon-huat-bak-kut-teh-life-changing-bak-kut-tehFollow Lepak With Yaops on Facebook and InstagramStarted in 2013, Soon Huat Bak Kut Teh serves not just a hearty bowl of Bak Kut Teh, but also driving a strong message of 2nd chance in life (for everyone). Owner, Jabez Tan, was an inmate himself for more than a decade and turned over a new leaf during his period of imprisonment. Given the chance to help out in the kitchen, he eventually became a chef and now having his own eatery.Similar to Eighteen Chefs, most of Soon Huat's employees have records and now given the opportunity to transform their lives for the better.The Bak Kut Teh (BKT) has a unique herbal flavour which I've yet to encounter from other Bak Kut Teh eateries. On top of that, their original bowl of BKT also includes pig innards ($5.90 for 1 pax, $11.90 for 2-3 pax, $22.90 for 4-5 pax).Check out this glorious bowl of cholesterol, I mean Braised Large Intestines ($6.9)!Braised Knuckles ($6.9) is a mandatory dish during my BKT visits. Despite the thick black sauce, but it wasn't the best I've had. Something is just missing, perhaps the meat itself was a little dry.Of course, for healthier living (yeah right...), 2 plates of vegetable ($3.9) for sharing!A good spot for BKT at Simpang Bedok besides the other Western-Muslim food.
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The "dry" BKT 干炒肉骨茶 was pork ribs made with the same BKT broth reduced by heat and then stir fried in a clay pot with a blended savoury sweet sauce, dried chili peppers, lady fingers and dried cuttlefish strips. The dryness made the pork a little stiffer but the savoury and sweet flavours from the gummy gravy were quite pronounced. There were spicy notes from the dried chili peppers tossed together with the pork ribs.
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