Rong Cheng Bak Kut Teh 榕城(新民路)肉骨茶
When come to Bak Kut Teh, we prefer the Teochew style clear peppery broth type over the dark soy sauce herbal type from Malaysia. The peppery broth is something hard to resist and simply salivating.
Rong Cheng is not a stranger amongst the famous Bak Kut Teh shops in Singapore, with more than 30 years of cooking Bak Kut Teh, they have made themselves a name within the Bak Kut Teh circle. So, where is their stand among the heavy weights?
The broth is the soul of the Bak Kut Teh, Rong Cheng bak kut broth is milder in the pepper with a tad of sweetness if compared to Ya Hua Bak Kut Teh, the peppery flavour was less intense making the broth here more appealing to those less tolerable to the fiercely hot powder.
Bak Kut Teh
Rong Cheng uses fresh pork than frozen pork for the bak kut, fresh pork is usually better from both taste and texture, it has an impact to the quality of the broth as well, the essence from the fresh pork tends to integrate into the broth while cooking and likewise fresh pork is easier to absorb the essence from the broth to make the meat luscious. The Bak Kut from Rong Cheng was more tender and easier to chew; the meat can be removed from the bone rather easy, a process only achievable from the well controlled of timing and fire power. Overall, Rong Cheng Bak Kut Teh reminds us the resemblance of Song Fa Bak Kut Teh, both apparently created to meet the younger generation taste.
Some genius came with the great idea of dipping the You Tiao in the Bak Kut Teh’s broth, a perfect married of the dough stick and the peppery broth makes the ensemble a must have dish everything we have the Bak Kut Teh. Rong Cheng you tiao was elastic and tasted bland, one of the worst we had even came across. The you tiao usually the first thing to disappear from the table every time when we having bak kut teh, however, in this round, the you tiao were largely remained untouched when we finished the food, Rong Cheng should seriously re-examine the poor supply of the you tiao.
Braised Pig Trotter
We asked for the braised pig trotter to have more lean meat so not to feel too guilty consciously. The trotter was ordinary in taste and texture; we found the trotter lacking the right seasoning and that can’t make the dish shine. So far, we love the pig trotter from Joo Siah Bak Kut Teh which was very well seasoned and excellent in the flavour and taste.
Read our review of Joo Siah Bak Kut The at http://ieatandeat.com/joo-siah-bak-kut-teh/
Other side orders
Egg omelette , Sambal KangKong and braised peanuts were nice, tasty and flavourful. We agree it is a good complementary to the main course.
Overall, Rong Cheng Bak KutTeh score well with the use of fresh pork for the bak kut and the scrumptious broth. Price is more reasonable compared to others famous Bak Kut Teh shops. Although you tiao is not the spotlight, but it could put a black dot that smudge on the white sheet on paper.
Rong Cheng Bak Kut Teh
Address: Midview City, 26 Sin Ming Lane #01-114/117, S573971
Telephone: 6684 1889
Operating Hours: Mon – Sun: 7:00 am – 9:00 pm