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Bak Kut Teh (#01-42, Han Jia Bak Kut Teh & Pork Leg)

4 Reviews

This is Teochew version Bak Kut Teh with clear soup and peppery taste.

The annual Singapore Food Festival is back with several events from 15-31 July! Head over to Timbre+ for Open Stoves this weekend, sounds like a whole lotta tummy-filling fun!

Celebrating our food heritage, Hawker Spotlight showcases different hawker centres every year and this time round, it's somewhere closer to home at East Coast Lagoon Food Village.
One of my favorites was definitely the award-winning Curry Fish Head from Eastern Red Seafood [#01-37] - fresh succulent fish, loads of lady fingers, brinjal, in thick curry with a crazy spicy kick.

Other notable dishes introduced during the media tour includes the smokey, well-marinated satays from Haron Satay [#01-55]. Mutton was a little dry to me, chicken fared much better. And that glorious peanut dip! There's also Bak Kut Teh from Han Jia Bak Kut Teh [#01-42] which were pretty much sold out by the time we were there; the generously filled popiah from 人工湖 [#01-40] and Char Kway Teow from Choon Hiang [#01-46]. Usually not a fan of ckt and I'd think it isn't the best I've had, but it was still pretty shiok - sinfully hearty with all that wokhei, and perfectly cooked rice noodles.

Many of these award-winning stalls have been in operation for more than 50 years; with 2nd generation hawkers to keep the heritage alive, and my tummy happy.

Thank you #burpple for the invite and @visit_singapore & City Gas for hosting😋

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This year's Hawker Spotlight is hosted by City Gas in collaboration with the Singapore Tourism Board as part of the iconic Singapore Food Festival.

Hawker Spotlight showcases different hawker centres each year and this edition, it's East Coast Lagoon Food Village!

We got a taste of five characteristically Singaporean dishes which include Curry Fish Head (Eastern Red Seafood #01-37), Popiah (Lagoon Carrot Cake #01-40), Bak Kut Teh (Han Jia Bak Kut Teh #01-42), Char Kway Teow (Choon Hiang #01-46) and Satay (Haron Satay #01-55)! The aforementioned stalls have been placed within the Top 10 for their respected dishes in the City Hawker Food Hunt Awards over the years.

Out of the five nominated stalls, my absolute favourite would be the spicy and savoury fish head curry. The couple who run the stall have been in the business for over 20 years. When asked what makes their curry so good, they cheekily reply, "our secret ingredient".

The Singapore Food Festival runs till the 31st of July! To see what other events are in store, visit www.singaporefoodfestival.com.

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