Best Eats In Town

Best Eats In Town

Featuring Legendary Bak Kut Teh (South Bridge Road), KL Shao Roast
Gregory Leow
Gregory Leow

Watch the video review: https://youtu.be/029HO1bK4Rs

This Cantonese roasted meats stall opened at the basement of Katong Plaza shopping centre at the beginning of October 2015 and its roast meats was a hot favourite among the office workers there. It has now shifted to ct hub and unlike the chilli-based wanton mee versions of the Joo Chiat style, the wanton mee here is served with no potent chilli sauce. Instead it is flavoured with a rather unique soy chicken marinade reduction and a lot of lard. It has by far the best char siew (barbecued pork) n the lineup. It is done Kuala Lumpur-style with no artificial red colouring. Instead of pork shoulder, the more sinful pork belly is used. The resultant meat — made less sweet than what you get in KL — is tender, with nice charred and fatty bits. The other highlight is the high grade egg noodles that are used (Peng Kee brand). You get none of that ammonia odour that plagues lesser grades of factory noodles, which means a shorter shelf-life for the noodles (three days) but the resultant texture has a great bite feel. Pity that the two wantons you get are a bit on the small side, however free-flow fried lard is icing on the cake.

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Watch my video review here: https://youtu.be/3N1qVlaBWBc

Opened in just October 2016 is this bak kut teh outlet which is seemingly new but is associated with arguably the biggest name when it comes to bak kut teh in Singapore: Founder Bak Kut Teh.

Legendary Bak Kut Teh is located along South Bridge Road and is run by Chua Chui Chui, the daughter of the original owner of Founder.

They changed the name from Founder to Legendary to differentiate both brands as Founder is now focused on expansion and franchising. At Legendary, they are opting to keep the operations small and family-run with a strong focus on the quality. Only Sarawak peppercorns and fresh (not frozen) Indonesian pork is used for their combo ($9.50). You can tell when you bite into the prime rib: the texture has a soft and bouncy texture. The soup robust with a distinct peppery character.

In addition to the usual sides like pork liver ($8), braised tau pok ($5/8/10) and kiam chye ($5/8/10), their signature braised pig’s trotter ($10/16/20) and ngoh hiang ($10/15) are must-tries. They have also introduced steamed fish head dishes in Hong Kong and Teochew styles to cater to large dinner family gatherings.

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