More Reviews at Joo Siah Bak Koot Teh

More Reviews of good food at Joo Siah Bak Koot Teh

Meh. The organs weren't good enough, stick to their pork ribs

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As u can tell the pork ribs portion for large isn't v big still. But the meat is about the same cos the pork ribs have less bones

Both weren't particularly tender, standards are really oscillating

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This famous bak kut teh stall is also featured on Michelin Guide Bib Gourmand. which serving their signature peppery soup in Jurong East for many years.

Came in the morning and there’s already lots of people. I went for the smaller portions which still come with generous pork meats.

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Dry and overcooked and not particularly generous, for a large portion

Skip

The meat had bite and was reasonably tender for something so lean. Not bad at all, but had a bit of the Organ smell

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This has ups and downs, compared to the dragon ribs. Some pieces are more marbled and some are more lean, but even dragon ribs has loin so I'd say this is a better deal actually, there's at least the same amount of meat

Tips: go at night, they're much more tender

The pork ribs can be better than the dragon ribs if they give you the good cuts for the bigger portion. Because the dragon ribs has a dry portion, if you're lucky all 4 pieces of pork ribs could be tender and supple. Try your luck haha

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Serving their signature peppery garlicky savoury soup for over 30 years, their rendition isn't quite as potent as other brands, but is certainly appetizing and drinkable.
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The pork ribs are tender enough to come off the bones easily, but have a chew, with meaty savoury sweet peppery flavour.
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The preserved mustard greens are nicely soft stewed, with a slight tangy note to complement the vegetal savoury sweet flavour
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Dunk the hot crisp pourous you tiao / dough fritters in to soak up the soup; refills of the delicious broth can be had over the counter.
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Among the best BKT in West Singapore, and well deserving of their Michelin Bib Gourmand Singapore 2021 recognition.
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Bak Kut Teh
Joo Siah Bak Koot Teh
@ 349 Jurong East Avenue 1 #01-1215
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Saw an episode of foodKing on this place, make it like its damn bloody good and totally gave me very high expectations.

Soup is peppery, meat is tender, but the best dish today was the pork belly. Damn fat and damn soft.

Arrived at 12 noon on a Sun and the Premium Loin Ribs were sold out. So I ordered 3 bowls of the normal ribs, a bowl of kidney, a bowl of liver, a bowl of Preserved Vegetables and three bowls of rice. The damage was $31 which was reasonable.

Supposedly one of the best BKT in the West, hardly any taste of pepper corn in the soup and the soup itself was simply just salty with no meat taste. The meat on the ribs were tender I grant them that but it was just normal pork ribs in brine. The kidneys did not have any funky taste but the liver was a tad over cooked and therefore tough. The preserved vegetables was the one bowl left mostly untouched because it was not the usual salted vegetables we are used to but rather made up of Mui Choy and it tasted sweetish.

Not coming back.

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Pretty good, not as overly peppery as last time so the soup was even more lovable. Pork was very tender as well. Let's hope this standard continues

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We had their normal spare ribs instead of the special dragon bone. Some parts of the rib meat is quite tough tho. The inner parts were overcooked and slightly smaller as compared to the previous time i was there. Pig trotter was still acceptable, meat is tender. Standard is not consistant.

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prime ribs - $7.9
spare ribs - $5.8
you tiao - $1
braised 大肠头 - $4

While it's true that my favourite bkt place doesn't always have a consistent standard, today was the worst time I've ever tried. And yet, it was still acceptably tender and I was able to detach the bone completely. Speaks volumes about the usual standard and the quality of the ingredients

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Very light and can be eaten on its own. Helps to balance out the juicy meat

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Soup is refillable so don't worry if they don't give you a lot at first

Originally I wanted to post a picture I took before the meal but I realised what better way to illustrate how fall off the bone tender the pork ribs are by actually dislodging the bone. And this isn't a one time thing I always remove the bone before eating from here because it's so incredibly easy to do so.

The tenderness is really due to the quality of the pork ribs used. There's a distinct marbling that retains the juiciness of the pork and gives it so much flavour. The pork is moist and flavourful enough to be eaten on its own without the broth even. Thats not to say the broth isn't superb as well. Just warms your soul on a cold day with that peppery kick and porky umami, without too much grease to boot. My favourite bkt in Singapore so far and rivals(actually even surpasses) the more famous establishments both in the broth and the quality of the meat

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Their special lately. Honestly anything would be great with their warm flavourful peppery broth. Esp this bowl with the umami of the fried shallots oil. Mee sua was also super soft

P.S. so disappointed I couldn't recall their English name lol I had to search it up first

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The Spare Ribs Soup arrived piping hot, with an intense peppery aroma.

Read more: https://www.misstamchiak.com/joo-siah-bak-koot-teh/

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Situated within Blk149. Unfortunately their prime rib was sold out. Meat was okay but a little hard. Rice was well cooked.

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Tender, well braised but rather mild