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BKT from Malaysia here is real different from the classic peppery soup but instead is the herbal soup. The soup is accompanied with a variety of cuts of pork (stomach, intestine, belly, ribs, tail) and they were all super tender which surprised me it was like a pork kway chap. They also offer the standard versions where it’s just pork ribs or just pork belly etc. The herbal soup was a new experience for me and I quite enjoyed it, it’s much lighter than the peppery version so it’s quite easy drinking. There’s also a dry version of the BKT which seemed quite interesting and something i’ll try if I come back.

$5.50 for a plate of this was quite expensive more expensive than the other famous roast meat stalls around singapore like fatty cheong which only charges $4. The charsiew was really tender with a good amount of fat distribution in the meat and the glaze wasn’t overly sweet. The roast pork was fatty and savory too, with the skin still retaining its signature crunch. Nothing to fault here except that it’s overpriced for quite a small portion. Be careful with the chili though it packs quite a punch and a little goes a long way.

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This is probably one of the zi char dishes i’ve been wanting to try for awhile and finally had the chance to. The pork ribs are covered in milk powder and the combination of the ribs and milk powder was initially abit strange but it slowly grew on me. The boneless ribs made it easy to eat and it was tender as well but beware as the milk powder rly sticks to your mouth when it dissolves. Not sure if I would order this again but it’s definitely worth a try.

This is the Dang Gui roast duck and it comes in 4 different sizes. The half duck was enough for 5 of us when we ordered other dishes. The chinese herbal taste rly came through but was not overpowering while the duck still retained its fatty and tender texture. The sauce is pretty addictive as well when drizzled over a bowl of rice.

The whole roast duck was a very generous portion and can probably feed 6-8 people depending on whether you order any other dishes. The skin was glistening and quite crisp when I bit into it and the meat wasn’t too dry. However the duck seemed really fatty??? more than the standard roast duck and was abit annoying when it came to removing the excess fat from the meat.

The duck came with 2 sauces, chili (quite spicy) and the plum sauce which was quite nice as it balanced out the savoriness of the duck.

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PURE MEAT BUTTER.

The accompanying bread was the perfect vessel for the bone marrow which was meltingly delicious. The contrast in the textures from the crusty bread which was drizzled with olive oil and sprinkled with crunchy bacon bits along with the rich&greasy marrrow rly won me over. Would gladly order this again and down it on my own

HANDS DOWN best roast goose I’ve ever had sorry folks but this is in HK we had to wait for awhile to get seats as it was really crowded and the place is super squeezy as well.

Service isn’t the best but just come here expecting to eat delicious food. The skin was so crispy and the goose tender and fatty it was like biting into a dream. Charsiew and soya sauce chicken was really good too. 110% would fly 4 hours from sg to eat this again😩

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Charcoal grilled on a hoba leaf the beef was nice and tender with a really fragrant garlicky gravy. The charcoal imparted a nice smoky flavor as well when the fat rendered and hit the charcoal.

Love this soup compared to their “rivals” down the road at Founder’s as it’s more peppery and flavorful in general to me. Ordered the combo set with came with pork ribs and spare ribs which was a nice mix of leaner meat and fattier meat respectively.

Also had the pig’s trotters which were rly good but was abit overpriced at $10. The soup is refillable but it always seems that the first round is the tastiest compared to all the refills.

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Braised short ribs on the new pacamara menu so I decided to order it and it was rly good. the accompanying spinach and mushrooms were nicely cooked but the short ribs were sooooo tender didn’t even need to use a knife to cut bite size pieces. the cauliflower mash that the short rib sat on was super creamy but was abit hard to scoop up

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