This famous brand still serves the same Chinese Teochew BKT broth from founder Ng Siak Hai's family reciepe hailing back to the 1950s.
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Stewed with pork bones, cloves, old garlic, light soy sauce, dark soy sauce, and fresh peppercorns, their broth is punchy and strong, with robust peppery savoury spice flavour.
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The premium pork ribs are decently large, and come off the bones easily. Has a slight meaty chew compared to elsewhere, with savoury sweet flavour.
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The pickled mustard greens have a juicy crunch, with vegetal sweet salty flavour, complementing the grainy sweet notes of the fluffy white rice.
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Fame and consistent quality don't come cheap though, as this is currently the most expensive bak kut teh around. With the added side dish of braised large intestines (SGD $8), total bill came up to SGD $28.50.
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Bak Kut Teh
Ng Ah Sio Bak Kut Teh
@ 208 Rangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html