Probably one of the under-the-radar areas of Singapore for food, Geylang boasts quite a few popular eateries from handmade noodles to frog leg porridge, zichar and now the Malaysian style bak kut teh. If you have not tried this version yet, it is more towards the herbaceous side as you can see from the colour of the soup and the minute you sip on the broth, you can taste the depth of herbal notes. In addition to the pork ribs, you can find beancurd skin and vegetables in each claypot, which is almost a complete meal of its own. However, what stole the show (and our tastebuds) that evening would be the Dry Bak Kut Teh ($10), which we swop the pork ribs for chicken cuts and the meat is cooked in a rich and dark soya sauce, that comes bubbling in a claypot as well. As you dig through the treasure pot, you will find pieces of dried chilli, lady’s fingers and shredded dried cuttlefish, which contributed greatly to the umami-ness of the overall flavour. It can get too savoury at some point, hence, you must eat it with rice and balance it off with some of the herbal broth.
✨ Leong Kee (Klang) Bak Kut Teh
📍 251 Geylang Road, Singapore 389303
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