Monday, February 17, 2014

Soon Huat Bak Kut Teh

Bak kut teh is a labourer's meal...filling, with requisite proteins and carbohydrates. And one of my favourites.

Two broad styles are available. The Singapore style where the soup is clear and peppery, and the Klang style with herbal and often dark soup. I love both. And this rather new place in Simpang Bedok, also well known because it is part of the Yellow Ribbon Project...the shop is owned and operated by ex-offenders trying to make a good living. The owner taught himself how to cook, and opened this shop.

The style offered, was interestingly kind of a mix between the two main styles. It is pepppery, but with a light herbal flavour, with a hint of dong guai - a root known in traditional Chinese medicine to fight fatigue, anemea and high blood pressure. It has a bitter and strong fragrance, and this perfumed the broth.

And like some of the more traditional bak kut teh, the chef has included pork liver and some slivers of pork stomache. Very nicely flavoured. The meat was tender, the nice.

But the star of the show for me was the dry bak kut teh

I figure the BKT is cooked till the broth is much reduced...but also added in the ingredient mix is some very flavourful cuttlefish. Quite magnificent. This is the only place I know of to eat this style of dry BKT, now that Blissful Cafe is closed.

Soon Huat Bak Kut Teh
302 Bedok Road
+65 62733338
11:00 am – 10:00 pm

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