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Featuring Swatow (Toa Payoh), Ng Ah Sio Bak Kut Teh (Rangoon Road), ENG's Wantan Noodle (Westgate), Canton Paradise (Jem), Dian Xiao Er (Jurong Point), Choa Chu Kang MRT/LRT Interchange (NS4/BP1)
Dave Tan
Dave Tan

As a Teochew, I always adore and much prefer the peppery Teochew style Bak Kut Teh compared to its cousin, the herbal Hokkien style Bak Kut Teh.

Delicious is an understatement for one of Singapore’s best Bak Kut Teh. Everything was very balanced in terms of seasoning and in my humble opinion, other more familiar Bak Kut Teh brands out there pale in comparison to Ng Ah Sio, simply for its taste.

Dip the you tiao into this peppery pool of goodness, and eat the loin ribs ($11.03) with your hands for maximum pleasure.

What is your favourite Bak Kut Teh?

208 Rangoon Rd,
Hong Building,
Singapore 218453


CNY feasting continues with Duck Roasted with Angelica Herb. The roasted duck meat is tender, slightly fatty with a crispy skin while the flavourful Dang Gui sauce pairs incredibly well with it. Legit duck that is not dry, tough and gamey.

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When the craving for mala strikes, I will always go to this humble eatery that is literally named “Mala Xiang Guo” and da bao back home for a crazy spicy meal.

This mala is my personal favourite not because it’s conveniently located near my place but because it’s a true hidden mala gem. When one of my friend who is enthusiastic about mala all the time introduce to me this unassuming mala place I was like meh and I felt a bit skeptical.

I could not be more wrong. Medium spicy level really packs a punch in the face and the strong flavours are surprisingly balanced and not too salty. There is a wide variety of ingredients to choose from and my favourite is the pork belly they provided. Very addictive mala!

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How do you like your eggs? I like mine crispy with oysters at the side just like this Teochew Crispy Oyster Omelette. They did not skimp on the eggs and the oysters are soaked separately in a bowl of chili. The calories are worth it as every bite was so damn shiok.


I love freshly steamed fish and the Steamed Pomfret in Teochew Style is definitely fresh and does not disappoints. My mum often cooks this classic dish at home. If the fish is not fresh, it will stink so freshness is a real priority here. This healthy dish is steamed with only preserved vegetables, ginger and plum. Simplicity at its best.

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The Teochew Braised Sliced Duck was my favourite on the menu. As a Teochew, I take my braise seriously and I can honestly say this one is not bad. There is tofu hidden under the thinly sliced duck and the braising liquid is decent enough to be drizzled on top of your bowl of white rice. The duck is tender but I wished the portion could be more generous. Some might like their duck to be sliced thicker but I like the fact that they sliced it thinly for that nice textural feel in your mouth.


The highlight for this bowl of Wanton Mee is the firm and bouncy egg noodles that has a nice bite to it. There is nothing to shout about for the lean char siew and wanton but rejoice because there is free flow of pork lard. Proceed with caution for the killer chili sauce because it might be too spicy for some.

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The Pork Wanton in Chili Vinaigrette ($6.20) is delicious. The chili oil works together with the black vinegar to form a spicy and sour vinaigrette. The wanton is dipped in the vinaigrette to absorb the strong flavours. When you have your first bite, you will notice the fat of the chili oil and the acid of the black vinegar dancing in harmony in your mouth. It’s good stuff.

The roasted duck is fatty and I personally like the duck for the Roasted Duck Noodle ($10.90). The noodles and the sauce that accompany it is not very memorable. I wished the noodles could be more springy and not clumped together. The soup at the side helps to cleanse the palate after you had the fatty roasted duck.

Food Enthusiast.

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