I happened to be after a meeting and decided to take away bak kut teh from this stall for the first time. The main difference between a hokkien and teochew bak kut teh is the color of the soup. The color of the hokkien version is tend to be a bit darker and less garlicky. The texture of the pork ribs was at the right level of softness. The meat was soft enough to be bite off the bone effortlessly. The soup has got a comforting herbal-ish taste. It goes well with the rice. I am interested to go back to try the pork's trotter next time.
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