However, little did I know that they actually serve the Malaysian style herbal bak kut teh and Pontian wanton noodles (which I will come back to try one of these days) in the day until my colleague decided to drive there for lunch this past week. Getting to the restaurant is by no means an easy feat as it’s located at a quiet and industrial part of Tampines tail end with no buses or trains nearby. Additionally, the parking is quite challenging as there are no designated parking lots and you just slot in your vehicle safely to any empty space near the restaurant. However, that’s the whole charm about it as you can rarely find such a dining experience and environment in Singapore these days. On this very day, we had the bak kut teh; spare ribs that’s cooked in a slightly herby broth with a myriad of ingredients such as pork belly, beancurd sheets and enoki mushroom in it. The broth is able to carry the entire show as it’s so palatable that you will keep refilling it several times. When you’re there, do yourself a favour and order the preserved vegetables which I very much like the version here as the vegetables are chopped thicker and bigger so that you get more crunch and the pièce de résistance are the crispy pork lards that they added into it.
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📍Good Year Seafood Village Restaurant
15, Tampines Avenue, Singapore 529788