62 Rangoon Road
Singapore 218352

(open in Google Maps)

Saturday:
10:00am - 10:00pm

Sunday:
10:00am - 10:00pm

Monday:
10:00am - 03:00pm
05:00pm - 10:00pm

Tuesday:
Closed

Wednesday:
10:00am - 03:00pm
05:00pm - 10:00pm

Thursday:
10:00am - 03:00pm
05:00pm - 10:00pm

Friday:
10:00am - 03:00pm
05:00pm - 10:00pm

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Reviews

From the Burpple community

One of the signature dishes, the dry BKT is a must have here at JBKBKT.

Meats were soft and tender and flavourful, sauce was thick and flavourful.

Served with a small bowl of their signature BKT soup as well, so best of both worlds.

Hailing from Seremban, Negeri Sembilan, Malaysia, this stall serves a robust herbal BKT made according to a decade-old family recipe.
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Their soup takes after the Chinese Hokkien herbal bak kut teh (black) style popular in Klang, Selangor, Malaysia. But there are several differences with their family recipe.
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They use 10 herbs, omitting some which cause bitterness, resulting in a pronounced sweet savoury flavour to their soup / broth, followed by a light herbal salty taste. Less intense than elsewhere, very drinkable.
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The claypot is filled with a medley of ingredients, all stewed till soft and tender, yielding easily when bit with a light chew, including pork belly, pig's stomach, pork ribs on the bone, tofu puffs, and pig's intestines.
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Noticeably missing are the vegetables; button mushrooms are available as add-ons, lettuce and chye sim / Chinese flowering cabbage as sides.
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The pickled salted mustard greens have a juicy crunch to texture, with a light salty vegetal sweet flavour, nicely balanced.
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Overall, this is hearty, tasty, and comforting.
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Bak Kut Teh
Jia Bin Klang Bak Kut Teh
@ 62 Rangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

1 Like

The soup version consists of a mix of pork ribs, pork belly, tau pok, pig's tail, stomach and intestine in a herbal broth that is boiled using 10 different herbs and spices. Despite using so many herbs and spices, it has a light herbal taste with some sweetness in there 》$8.80/small

The dry version comes with a mix of pork cuts, pig's stomach, intestine, dried cuttlefish and dried chilli stir-fried in their thick and special dark soy sauce. It has a tinge of sweetness with a hint of spiciness from the dried chilli. The meat was tender and the sauce paired well with rice 》$8.80/small

1 Like

Fast forward a couple of years later, I decided to head back there for dinner and the restaurant was packed that I had to wait almost an hour in the queue. A bittersweet moment, as the wait was excruciating but I was happy at the same time as the business was thriving. The experience was instantly redeemed when both my Herbal Bak Kut Teh and Dry Bak Kut Teh was served. If you have not had the Malaysian style bak kut teh before, this version is of a herbal soup base and it comes with pig innards, pork belly and spare ribs. It’s tough to choose which is the better one as on one hand, you want the warm comforting herbal broth and on the other you crave for the umami soya sauce that coats the ingredients so well. The best bet is to go with someone and you can order both at the same time.
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✨ Jia Bin Klang Bak Kut Teh
📍 62 Rangoon Road, Singapore 218352
🍴 [Not Sponsored]

Jia Bin Bak Kut Teh Dry, Hua Diao Wine Chicken, Rice

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