it comes – all garlicky and boldly peppery, with a dash of soy sauce. The best cut is their prime loin rib known as "dragon bone" with a good balance of lean meat and fat. Tender and juicy, we can taste the sweetness of fresh pork. Do not miss Hua Xing's range Teochew- style steamed fish with preserved vegetables, ginger, tomato, etc, and a strip of pork fat that adds sweetness and smooths out all the flavours, from snapper to garoupa. A perfect blend of salty, sweet, and a bit of sour to complement the sweetness of fresh fish. They also have a sweet sourish gently spicy asam Ikan Merah fish head worth a try. Go hand-pick the fish from the fridge at the stall with the help of the lady boss. Don't just come for great bak kut teh, get the full works with steamed fish, asam fish and indulge in their braised pork trotter, intestines, and more.
Joo Siah Bak Koot Teh Blk 349 Jurong East Ave 1 #01-1215 (Map) https://joosiahbkt.com.sg/ Tue - Sat: 8am – 7pm, Sun: 8am – 3.30pm Mon
The family that runs this stall is related to the original Rong Chen Bak Kut The folks in Sin Ming. But this version has one edge- it is a yard more peppery and done with the bold local Jurong palate in mind. The heartland folks in the area are used to and love the peppery sting in the broth. Order the "loong koo" or dragon ribs and you'll get soft juicy "flintstone" style ribs sitting in your broth. All ready to be paired with the rice, extra orders of braised salted vegetables, dough fritters, and even braised dark soy sauce trotters. A second generation, Ryan Chua now helms this stall and is keeping the faith.
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