Took the chance that it’s 1/2 day today (New Year’s Eve) to try both the pork ribs and premium loin ribs.

Wow! Didn’t know it was significantly different in terms of proportion of the ribs! Both were tender, except that the premium loin ribs meat was drier while the pork ribs was juicer and softer. I understand from a friend it’s because the bigger ribs are too big and hence are not soaked in the soup, while the pork ribs are merged inside the pot of soup and boiled together.

Now that I’ve tried Rong Hua’s BKT, I’d say this is my favourite (beating my previously favourite Ya Hua BKT). 👍😋