Hua Xing Bak Kut Teh
Blk 347 Jurong East Ave 1, #01-171 Yuhua Place Mkt & Food Ctr (Map) Tue – Sun: 8.30am – 7.00pm Mon
Hua Xing is a two-unit hawker centre stall run by second generation boss, Ah Yeow over 2 deacades ago. The old customers, their children and grandchildren of Ah Yeow's father who founded the stall over 40 years ago are still coming for it. The dish has a brownish broth which may fool you to think it is Malaysian style, but it is as Teochew Singapore as 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 add sweetness and smooth 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. 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.oddle.me/en_SG/ Tue - Sat: 8am – 7.15pm, Sun: 8am – 3.30pm Mon
The family that runs this stall is related to the Rong Cheng Bak Kut Teh folks in Sin Ming. But this version has one edge – it is a yard more peppery. The heartland folks in the area are used to and love the peppery sting in the broth. Order the "loong ku" or dragon ribs and you'll get a 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.
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