Lau Ah Tee BKT – Old Style Teochew Bak Kut Teh

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

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.

Price List

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.

Fried Youtiao

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.

Pig Liver

Pig Kidney

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.

Tang Oh

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.

Big Intestines

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

Value: 8.75/10

Service: 6.5/10

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

F: https://www.facebook.com/lauahteebakkutteh/

OH:

Wed, 07.00 – 15.00

Thu – Tue, 07.00 – 21.00

Jia Bin Klang Bak Kut Teh – Klang Style BKT in Singapore [MEDIA INVITE]

Jia Bin Bak Kut Teh

Jia Bin Klang Bak Kut Teh originated from Seremban, Malaysia where it has been serving Klang (herbal) Hokkien style Bak Kut Teh (‘BKT’). The outlet in Singapore is their first overseas branch, opened up by their relatives.

Jia Bin Klang Bak Kut Teh

While our Singapore Bak Kut Teh is known for the clear and peppery broth, the Klang version is known for its dark colour broth and strong herbal flavour. The one in Klang even served their BKT with coconut rice, which adds another flavour to the overall dish.

The Menu 1

The Menu 2

The Otder Sheet

For your first visit, it is better to order Jia Bin Bak Kut Teh ($8.80 for small, $15 for big). The version in the photo is the big portion, good for 2 pax. The first sip of the broth, you can taste the strong, robust herbal infused broth with a hint of sweetness from the pork bones. According to Elwin, one of the bosses, they use 10 different types of herbs to cook the broth. The ingredients include short pork ribs, pork belly, pig stomach, small intestines, beancurd and pigtail.

Jia Bin Bak Kut Teh

The ribs are juicy and succulent even though it looks lean. Meanwhile, the pork belly has the right fattiness where it just melts in your mouth. The pig stomach and small intestines are crunchy, springy and absent of foul smell. Apparently, pig’s tail is popular ingredients for BKT in Malaysia, however, if you don’t like it, better to let them know in advance to exclude this.

The Interior

The Interior

Jia Bin also offers dry BKT ($8.80). The ingredients are the same, however, it is cooked special dark soya sauce. Expect a dark, sweet and intense gravy coating the ingredients infused with herbal flavour with a hint of spiciness from the dried chilli. The dry BKT goes well with a bowl of white rice.

Jia Bin Dry BKT

Jia Bin Spicy Pork Belly ($8.80). The pork belly is thinly sliced cooked with dried chilli. It is spicy and a bit on the salty side. However, for those that can take more spicy, don’t hesitate to ask them for more chilli.

Jia Bin Spicy Pork Belly

Spicy Pork Belly

Jia Bin Hua Diao Wine Chicken ($8.80). This dish is served piping hot, with the gravy still bubbling and exudes the fragrant aroma from the wine. The chicken is tender and succulent, and the springy skin texture is just irresistible. The gravy itself is so good, you can finish a bowl of rice with it. Definitely a “rice thief” dish.

Jia Bin Hua Diao Wine Chicken 

Pig Hock ($10), it is their version of Braised Pork Knuckles. Robust braising sauce filled with collagen from the hock. The meat fall of the bone, while the fats and skin melts in your mouth.

Pig Hock

Check out the fats

If you are looking for the soup version of the pig’s trotter, order the braised pig’s trotter ($7.50).

Our Spread

For the side dishes, I recommend their Crispy Beancurd ($2.50) and Salted Vegetables ($3.50). The beancurd is good to soak up the broth of the BKT, while the crunchy salted vegetables will overcome the “jelakness” from the meat and fats.

Crispy Beancurd

In summary, with the presence of Jia Bin Bak Kut Teh definitely bring good news for Klang style of BKT lovers. They do not have to travel far and across the causeway to satisfy their cravings. It is a good alternative from the peppery version in Singapore. Cheers!!

You Tiao

To Fu Po

Thank you very much to Jia Bin Klang Bak Kut Teh for the tasting invitation.

Food & Drink: 7.25/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 6/10

Budget per Person: $11 - $25

Jia Bin Klang Bak Kut Teh

嘉宾 巴生肉骨茶

62 Rangoon Road

Singapore 218352

T: +65 6900 7708

F: https://www.facebook.com/JiaBinKlangBakKutTeh/

IG: @Jiabinklangbakkutteh

OH:

Mon – Fri: 10.00 – 15.00, 17.00 – 22.00

Sat & Sun: 10.00 – 22.00

Quan Lai Kway Chap – Quality Kway Chap at a Price

Deep Fried Pork Intestines

This humble and unpretentious kway chap stall is the first stall in Singapore that I had my kway chap experience. My first office is located in Kaki Bukit, so it is really convenient for us to have lunch.

Quan Lai Kway Chap - The Set Up

One of the key components of their delicious kway chap here is the braising sauce. The combination of superior soya sauce used, with cinnamon, star anise and other spices penetrate well into the meat and innards. Resulting in fragrant, delicious and superb meat and innards. The texture of the braising liquid is not watery, instead, it is thick and gooey as it clutched to the meat and innards.

Part of The Selections 

Part of The Selections 

Large intestines are definitely our favourite innards. It has a crunchy bite, yet mushy at the same time. It is well cleaned and absent of any foul smell. The same can be said with the small intestines, which has more crunchy texture and absorbs the braising liquid nicely.

The Platter

The pork belly has a nice balance between meat and fats. The meat has a firm texture combine with the fats that melts in your mouth sensation when you bite into it. If you are a fan of pig skin, you must definitely give it a try. The springy and collagen texture work wonders from your beauty benefits. Not my favourite part of the pork.

The Pork Belly

Braised duck is definitely not to be missed here. They used a fatter duck, so the lean meat remain moist during the braising process. On top of that, the meat is succulent and the yummy skin just leave the gelatinous tingle on your lips.

Braised Duck

Fishcakes

Not to be missed here is their fried large intestines. It has crispy exterior, followed with tender and slightly chewy interior. As it is clean very well, the dish is just a delight to consume. Also don't missed out on their fishcake.

Deep Fried Pork Intestines

Side dishes available include braised beancurd skin, salted vegetables and braised mei cai (Chinese mustard leaf).

Side Dishes Selections

Braised mei cai, Salted Vegetables &  Braised beancurd skin

The kway teow (rice paper sheets) itself has a nice silky texture, which easily glide down your mouth when you slurp it.

The Kway

The service is efficient. Go to the stall to place your order, choose your ingredients and they will send it to your table. Don't expect much décor as it is located in a coffee shop. Price is on the high side, expect to pay $123 for 8 adults and 2 children. Expect to pay between $10 to $15 per pax (Double compare to other average kway chap shop)

Overall, it is definitely one of the better Kway Chap place in Singapore. We personally like the combination of the braised duck and innards. All the items looks good, it is easy to over indulge when ordering here. Cheers!!

Food & Drinks: 8.5/10

Value: 7/10

Service: 6.5/10

Ambiance: N/A (Coffee shop)

Budget per Person: $11 - $25

Quan Lai Kway Chap

558 Macpherson Road

Sin Fong Restaurant

Singapore 368232

T: +65 8609 6748

F: https://www.facebook.com/ChuanLaiGZW/ 

OH: Daily, 09.00 - 03.00