|Prime Rib Bak Kut Teh @ Lau Ah Tee BKT
LD and I chance upon Lau Ah Tee Bak Kut Teh (“Ah Tee”) last year when we were looking for Boon Tong Kee at Whampoa. We noticed the shop is filled with diners eating Bak Kut Teh (‘BKT’) and steamed fish, so we remind ourselves to give it a try.
|Lau Ah Tee Bak Kut Teh
During lunchtime, this place is usually packed. However, not too worried, as they occupied a sizeable eating house, the waiting time will be minimum. Apparently, Lau Ah Tee BKT has been operating for more than 30 years and most of their customers are regulars.
The menu is simple with two-third of it is filled with a different type of fishes and seafood on offer. Withstanding that, I think you should just take a quick peep at the fridge in the middle to see the catch of the day.
The Premium Rib ($6 each). Surprisingly, for these premium ribs, you can order just one piece instead of the usual two pieces. The soup is clear, robust, peppery, plus well infused with the essence of the pork and a touch of sweetness from the garlic. The taste that LD and I like.
|Prime Rib Bak Kut Teh
The meat from the prime ribs is succulent, juicy with a good bite to it. The first time I tried it, I find the meat a bit hard. On the second visit, we asked for the fatty prime ribs and the meat is just perfect. We also notice that the first batch of the broth that comes with the BKT is usually sweeter. The top-up broth is a bit more peppery.
|Prime Rib Bak Kut Teh - The Fatty Version
A must order companion for our BKT is the fried youtiao ($2). The version here has a super crispy texture. Though it is good to bite on its own, the trade-off is that the youtiao does not soak up the broth as well as the softer, pillowy you tiao.
Liver and kidney mixed ($5). It is cooked to perfection. The kidney is plump and juicy, while the liver is pinkish, velvety and melts in your mouth. One of the best BKT liver around.
During our first visit, we notice people around us is ordering the braised Tofu Knots ($5), not in the menu. We decided to give it a try. It is just delicious, the tofu knots are soft, moist and absorbs the solid braising liquid. Usually, some the knots part can be undercooked or hard, however, you will not have that issue here. It is cooked thoroughly.
|Braised Tofu Knot
Tang oh vegetable ($3) is highly recommended for the vegs here or should I say the only soup vegetables on offer. It is crunchy and minty. There is a slight bitterness in the vegetables to balance any fattiness on the meat.
Big intestines ($5). It is braised over a long period, resulting in a soft and fatty intestine. I feel it is not clean properly, as I can taste a slight foul and smelly flavour at the background.
On another visit, there were three of us. So, we ordered their steam prawns and steam fish. The chilled prawn ($-Market Price) is sweet, crunchy and fresh.
|Prawns - Small
Meanwhile, the steamed Red Snapper ($28 for this piece / Market Price) is done Teochew style. The fillet portion is good for 3 pax and you can see it comes from a big fish. The freshness of the fish just shines, with its flaky and bouncy flesh. Both LD and I were drinking the jus from the fish like a soup broth. Even my MIL that hardly eats steam fish nowadays had a few bites.
|Steam Red Snapper
The service here is efficient, friendly, with a warm neighbourhood touch. We realise that most of the diners are regulars and it can span over three generations. The price is very reasonable, compare to those famous BKT with branches.
Overall, I am glad we found this place. The BKT and steamed seafood are just superb. It is an old school delight and I hope it remains open till the next generations. Cheers!!
Note: If you are interested in the Singapore History of Bak Kut Teh and how Mr Sim Choon Lian started Lau Ah Tee BKT, read it at IeatIshootIpost blog or Miss Tham Chiak.
Food & Drinks: 8.5/10
Food & Drinks: 8.5/10
Ambiance: Eating House / Coffee Shop
Budget per Person: $11 - $25
Lau Ah Tee Bak Kut Teh Eating House
Blk 34 Whampoa West
#01-67 Singapore 330034
(Near Boon Keng MRT Station Exit B)
T: +65 9755 5250
Wed, 07.00 – 15.00
Thu – Tue, 07.00 – 21.00