Wong Ah Sai Bak Kut Teh

We went for lunch on 10-Jan & the restaurant was not crowded at all. We got a table for two immediately, and our order of premium loin & combo ribs was served quickly. The soup had very strong peppery taste. Services were good & the waitresses went around topping the soup for every tables. Reasonably tender ribs but personally, I still preferred Song Fa Bak Kut Teh.

Everybody knows Bak Kut Teh is originally from Malaysia, Singapore took it and made it their version. So as a Malaysian when you try this it’s normal for me to feel skeptical. Turns out I was wrong…. That peppery soup, Wow….. Thick, rich & flavorful. Very very fragrant peppery soup I couldn’t stop drinking it. The ribs, Wow…. So tender it fell off the bone. It was really really really yummy!!!! This place really change my view on Singaporean food. I will be back! 👍🏻👍🏻👍🏻👍🏻

Bak Kut Teh (SGD $20.50) @ Ng Ah Sio Bak Kut Teh. . This famous brand still serves the same Chinese Teochew BKT broth from founder Ng Siak Hai's family reciepe hailing back to the 1950s. . 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. . 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. . The pickled mustard greens have a juicy crunch, with vegetal sweet salty flavour, complementing the grainy sweet notes of the fluffy white rice. . 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.

Used to like this place very much. However, this time round, I was really disappointed. I hope it's the weekend crowds that caused the standard to plunge so drastically. Otherwise it would be really difficult to explain why the premium pork ribs were tough and didn't fall off the bone like before. Or how the soup, one of the most important things in bah kut teh, is so tasteless that we literally had to add soya sauce just to get some taste. I really don't know what happened, and I hope it's a one-off incident. It would be a shame to lose this long time favourite to greed and indifference.

Not been to this BKT stall for a long time ever since Jumbo acquired it. We ordered two premium pork ribs soups, pork kidney and liver soup, youtiao, taukwa and taupok plus braised hard boil egg. The food taste averagely good. Premium pork ribs (S$8.80) does not taste so premium. Soup was great, peppery and generous. They top up the soup frequently, a plus point. Staff are friendly and responsive. They even loan other clients umbrellas and assist them during a heavy downpour. We ordered 3 cups of Pu’er which came in a tea bag.

A classic bak kut teh place. It can get crowded at lunch time but there is a good number of tables both inside or outside on the side of the restaurant. Beside the bak kut teh soup, the side dishes are delicious, eg: preserved vegetable, peanut, lettuce, tofu skin, and chinese donut/stick. Street parking only.

Overall felt that the food quality is good, retro enviroment vibe with olden days pictures hanging on wall, pour your own hot water to tea pot. The peppery soup has a hint of herb, there is a good amount of meat on the ribs, i like the pickled mustard leaves which is mildy sweet and not too salty. Items I didn't enjoy as much because they are kind of bland are the lettuce with garlic sauce and stewed mushrooms.