Lee’s Bah Kut Teh : Lee’s Bah Kut Teh and its ambience of the 60s paid a fitting homage to the nostalgic taste of the Bak Kut Teh. With the tranquility, serenity and the old town’s charm of Changi Village, there's no lovelier backdrop to savour a bowl of piping hot broth.
Lee Bah Kut Teh – THE SHOP HAS CEASED OPERATION !
We were invited to review this establishment.
What a nostalgic ambience! Huge black and white photos of colonial Singapore adornedÃ‚Â the walls, looking over the white marble tables and wooden stools that furnished the restaurant, setting us up for what would be a nostalgic meal of traditional Bak Kut Teh.
Bak Kut Teh
For Bak Kut Teh, the broth is the very soul and essence of the dish; thankfully, LeeÃ¢â‚¬â„¢s Bak Kut Teh didn’tÃ‚Â disappoint us in this respect. The broth was not overpowered by any peppery or herbal taste but was somehow quite neutral and mild, definitely suitable for milder palates. But we do feel that the broth could be more enticing if there’s more of a garlicky flavour.
In the earlier days, Bak Kut Ã¢â‚¬â€œ the ribs and pork – were intentionally cooked to retain some level of chewiness rather than tenderness. Over time, some Bak Kut Teh stalls evolved to cater to modern preference for tender meat. Here, Lao Lee Bak Kut Teh maintains some level of chewiness, whileÃ‚Â at the same time making sure it’s still not too tough to gnaw the meat off the bones. We also found that every piece of pork was generous with big chunks of meat, well worth the value you pay.
Braised pork knuckles
The braised pork leg was flavourful and fully infused with the fragrance of the braised sauce. We liked the sauce so much, that by ladling the sauce over the rice, it was enough for us to finish off the bowl! It would be nice if there was more lean meat than the thick saturated fat though – like many other health-conscious Singaporeans – we’re just concerned about our waist line!
Braised chicken feet
LeeÃ¢â‚¬â„¢s Bak Kut Teh seems to excel in their braised dishes: on top of the pork knuckle, the chicken feet were fragrant with a richÃ‚Â braised sauce aroma and the feet were tender and easy to eat. A notable mention is the braised beancurd skin hidden under the chicken feet, it was so soft and luscious that we think it can be a dish on its own.
Need we repeat how great their braised dishes are? We felt like asking for a second serving. It was cooked to a perfect tenderness and every nut was permeated with the fragrance of the sauce.
Salted vegetable & you Tiao
The salted vegetable was not too salty, it was nicely seasoned and was a great dish to go with the rice. You Tiao Ã¢â‚¬â€œ the dough stick – was nice and crispy. We love to dunk it into the Bak Kut Teh broth, allowing the you tiao to fully soak up the peppery soup, before savoring it -Ã‚Â what such aÃ‚Â satisfying feeling.
LeeÃ¢â‚¬â„¢s Bah Kut Teh and itsÃ‚Â ambience of the 60s paid a fitting homage to the nostalgic taste of the Bak Kut Teh. With the tranquility, serenity and the old townÃ¢â‚¬â„¢s charm of Changi Village, there’s noÃ‚Â lovelier backdrop to savour a bowl of piping hot broth.
We would like to thankÃ‚Â Ken from LeeÃ¢â‚¬â„¢s Bah Kut Teh for the invitation and hospitality.
LeeÃ¢â‚¬â„¢s Bah Kut Teh
Blk 5 Changi Village Road, #01-2015, Singapore 500005 (CLOSED)
T: 6542 3004 Mob: 9712 7896
H:Ã‚Â 11amÃ‚Â toÃ‚Â 9pmÃ‚Â (Tue – Sun); closed on Mon