Rong Chen Bak Kut Teh: Which is your favourite Pork Part?

When I was living in Australia, the most expensive part of the Chicken was the breast meat. Wings used to be dirt cheap, like $2 per kg. Over there, they throw away the fish head, but over here we pay a premium for it. When it comes to Pork, the ribs are considered the premium part of the pig. I would go so far to say that for me, Prime Ribs are my favourite part of the pig. They have excellent texture and taste when boiled till really soft and also when they are slow BBQed till the meat falls off the bone.

Good thing about this 30 year old Bak Kut Teh stall is that they have a good supply of Prime Ribs and they cut it so that you can only use your hands to eat it. The soup here is sweet and aromatic. It is the Teochew type, so its basically pepper and garlic and it’s light in colour. I would give high marks for the soup, but the meat that day wasn’t tender enough to be enjoyed by people without dentures. 4.25/5


Another famous Bak Kut Teh to add to the list. The soup is excellent but the meat could be more tender.

Rong Chen Bak Kut Teh

Blk 22 Sin Ming Road

Opening hours:


Related Posts

Notify of

Inline Feedbacks
View all comments

Don’t Miss A Post

iEat Telegram follow us

Knowledge Resource

Classic Recipes
Learn to make classic Singaporean dishes and desserts such as Pandan Chiffon Cake, Kueh Salat, Chendol, Char Siew, Sio Bak and many others!
Prawn Files
Learn about all the prawns in our local wet market!
Sushi Files
Resource about all the sushi fish! Otoro, Chutoro, Akami, Aji, Shirodane……..
Local Fish Files
Resource on local fish found in our wet markets