208 Rangoon Road
Hong Building
Singapore 218453

(open in Google Maps)

Sunday:
07:00am - 10:00pm

Monday:
Closed

Tuesday:
07:00am - 10:00pm

Wednesday:
07:00am - 10:00pm

Thursday:
07:00am - 10:00pm

Friday:
07:00am - 10:00pm

Saturday:
07:00am - 10:00pm

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Reviews

From the Burpple community

This famous brand still serves the same Chinese Teochew BKT broth from founder Ng Siak Hai's family reciepe hailing back to the 1950s.
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Stewed with pork bones, cloves, old garlic, light soy sauce, dark soy sauce, and fresh peppercorns, their broth is punchy and strong, with robust peppery savoury spice flavour.
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The premium pork ribs are decently large, and come off the bones easily. Has a slight meaty chew compared to elsewhere, with savoury sweet flavour.
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The pickled mustard greens have a juicy crunch, with vegetal sweet salty flavour, complementing the grainy sweet notes of the fluffy white rice.
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Fame and consistent quality don't come cheap though, as this is currently the most expensive bak kut teh around. With the added side dish of braised large intestines (SGD $8), total bill came up to SGD $28.50.
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Bak Kut Teh
Ng Ah Sio Bak Kut Teh
@ 208 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 bak kut teh was really really spicy, not for the uninitiated! Though the broth was on the spicy side, it was nonetheless delicious.

What makes a good bowl of Bak Kut Teh? A perfect balance of fats-to-meat ratio with the ribs boiled to juicy, soft and fall-off-the-bone tender. Served with robust and peppery pork rib soup made by simmering pork ribs with garlic cloves, as well as a special blend of white peppercorns. So shiok right 😋 You can find it at @ngahsio_bkt, NG AH SIO Bak Kut Teh. Best to be eaten with steamed white rice / Teochew-Style Braised Pig’s Trotter Rice accompanied with side dishes like You Tiao, Preserved Vegetables and MUST TRY Signature Teochew Braised Pig’s Trotter and Braised Big Intestine.
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NG AH SIO Bak Kut Teh’s Signature Teochew Braised Pig’s Trotter is quite different from the rest. Usually I either get a bowl of fats or a bowl of lean meats, their Braised Pig’s Trotter has more balanced fat-to-meat-ratio as it uses only the front trotter of the pig.
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Another signature, Braised Big Intestine is clean with no smell, absorbed with robust dark sauce that has a soft and tender texture.
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This time, I also learnt to appreciate pairing Bak Kut Teh with a pot of Xiao Ye Gan tea. A blend that is specially crafted to complement and accentuate the Bak Kut Teh broth. The correct way is to sip a mouth of the broth, followed by a mouth of tea. The tea develops a distinct bitter sweet taste. Craving for this meal?
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Special dining treat for Citi Cardmembers @citisingapore:
Enjoy S$10 off your total bill with a minimum spend of S$40. Valid until 31 Dec 2020.
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Visit https://bit.ly/citixNAS for more info
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#ngahsiobukkutteh #sp

1 Like

Bak Kut Teh
superior spare ribs soup, braised big intestine, braised beancurd skin, teochew style braised pig's trotter rice

Ordered through deliveroo, the bak kut teh soup all spilled in the plastic bag, just left with this pathetic amount of soup in the container. The standard condiments for bak kut teh (dark soy sauce, sliced chillies and chopped garlic) all not given.

Bak Kut Teh must be one of Singapore’s most iconic food, in which many celebrities from overseas are huge fans of.

In Singapore, we typically get three styles of Bak Kut Teh which is the peppery Teochew style (the most commonly found), Hokkien style which incorporates dark soy sauce, and strong herbal-flavoured Cantonese style.

During this “Circuit Breaker” when many are isolated at home, sometimes it is good to have warm Bak Kut Teh that will be comforting to our bellies and soul.

These are 10 BKT stores with delivery services. More here: bit.ly/bktsg

1 Like

Wanted to try both the Superior Spare Ribs and Premium Loin Ribs, and to taste if there’s any difference between the two. In order to differentiate them, I asked for less soup for the Superior Spare Ribs soup (bowl on the left in the pic).

The Superior Spare Ribs had approx equal proportion of both fats and lean meat, where the meat was Super tender. Meanwhile, the Premium Loin Ribs had little bit of fats and largely lean meat, and meat was equally tender.

Given both tasted about the same (at least to me), and the Premium Loin Ribs cost $2 more, I’d rather have the Superior Spare Ribs - as the meat is little less dry probably because there’s more fats accompanying the meat.

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