Met up with buddy Jasmine at Heng Heng Bak Kut Teh at Owen Road which I had never tried before.
The shop front reminded me of those bak kut teh shops in Johor Jaya, Permas Jaya, Sentosa, etc., in Johor Bahru.
The menu has everything on one page. The familiar items like pork rib soup, braised trotter, steamed fish, side dishes like braised peanut and salted vegetable, etc.
Two of us shared this. Total bill came to $40 including the unknown fragrance tea from Pek Sin Choon.
First things first, the bak kut teh. Two pieces of pork ribs in the claypot. The meat was fall-off-the-bone tender (but not soft) with a slight squeakiness to the chew.
The light tea colour soup was watery, clear. Milldy savoury, porcine sweet with a trace of garlic, peppery heat and spice.
It actually reminded me of Johor Bahru's famous Soon Huat Bak Kut Teh, though the JB variety doesn't have pepperiness.
The best thing here this round was the kidney. Tender with a soft crunch, taste like kidney should be sans any off funky flavour. We actually wanted an encore but chit chat until forgot 😅
The liver slices were alright but a bit thin, so better to take them out of the hot soup quickly before they stiffen up.
We had a rabbit fish each. It's not the spawning season, so there was neither eggs nor a lot of sweetness. Quite nice though and there was no bitter taste at all. Wait a couple of months and we will get roe swollen, sweet rabbit fish for Chinese New Year 😊
The taucheo, chopped garlic and chili padi which Teochew people appreciate.
Not the usual Singapore peppery bak kut teh commonly referred to as Teochew but more like the Johor Bahru Teochew variety. If you are a JB bak kut teh fan, you can get your fix at Heng Heng at Owen Road in Singapore.
hello ! but isnt JB style more herbal ? or is that the KL style ? where can i find good assam fish head in sg ? i have a craving now
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