Heng Heng Claypot Bak Kut Teh

sis and bf loved this place so much that revisiting regularly has been affirmed. the steamed fish is very fresh and teochew styled perfect with beans, coriander and sour plum- we tried steamed sea bass and red snapper. the BKT is neither your herbal brown kluang offering nor peppery white version. It is a of its own - clear soup, light-bone taste (fish?) with a few bits of padi to elevate the spicy flavor. the pork ribs arent the usual over cooked tender texture although it is not overly tough. Tang Oh is a good choice. Next round i will order just liver instead of mix (+kidney) - too little pieces to go around. the button mushrooms are the canned ones but the owner did persuade sis to not order so the fault is entirely hers! You Tiao is not toasted but the folks are loving it. Salted veggies is cooked to perfection without being salty. 5 stars. The Gan Tea is so perfect once u get to the 4th round onwards. Everything is so good we didnt care about the radiating heat in the coffeeshop. In fact i tabao 2 pax BKT home n added winter melon for an extra something. So good lah. stop sliming this shop people! hahha Ample car park lots at the HDB space behind.

Bak Kut Teh (SGD $9.50) @ Heng Heng Bak Kut Teh. . Old-school coffee shop setting lends to the rustic ambience. . Served in a claypot, the soup lies towards the sweet peppery spectrum, with distinct spice notes from the use of cinnamon, garlic, and star anise. Those who prefer a less potent pepper broth will like this. . The pork ribs, by default, are large, fat and chunky, with a good ratio of pork fat to meat. There is an option for all lean meat on request. The pork is fresh but requires a bit of effort to chew, with nice savoury sweet flavour. . The pickled salted mustard greens are large with a satisfying juicy crunch, and medium vegetal sweet salty flavour. . The other speciality here is their Chinese Teochew steamed fish, with a good variety of fresh fish to choose from.

Was here at about 1pm on a public holiday, queue was manageable and staff I would say it’s still attentive. Now the food, the side dishes of preserved vegetables and braised peanut is good, very traditional and appetising. Something to kill time with while they’re preparing the main course. Ordered their fresh batch of fish with a Teochew steam, it’s honestly fresh as you can get and the sauce concoction was to the point. Would recommend. But what is a Bak Kut teh place without BKT, we order the ribs pork trotter, though the pork trotter was all skins and collagen, it’s tastefully braised and goes well with rice. But the disappointment comes at the supposed top choice, the pork ribs soup. The soup was bland, like really bland. You can taste like subtle, very subtle herbs but it’s close to boiled water. The ribs didn’t immerse in the flavours at ALL. Tasted to me like blanched meat. I was disappointed to the max. I would come again to give it another chance, hopefully it changes my mind.

Different taste bakut teh. Less oily and less herb, soup is a bit clear style soup but still fragrance enough and taste good. You can order other dishes in here. The speciality i love is the fish head. Fish head taste unique and yummy. I went here two times in two days visit. So i think i do not need to explain further. Paid Parking is available near the premises.

If you ever visit this place, order the fatty pork ribs as it's tender and delicious, the soup is spicy as there are tiny pcs of chilli padi in it and this makes their Bak Kut Teh different from the rest. Their steam fish is also a "must order" dish and the braised pork knuckles too. I used to enjoy their braised mustard vegetables before but this time around its lacks flavour, perhaps its not braised long enough?