However, little did I know that they actually serve the Malaysian style herbal bak kut teh and Pontian wanton noodles (which I will come back to try one of these days) in the day until my colleague decided to drive there for lunch this past week. Getting to the restaurant is by no means an easy feat as it’s located at a quiet and industrial part of Tampines tail end with no buses or trains nearby. Additionally, the parking is quite challenging as there are no designated parking lots and you just slot in your vehicle safely to any empty space near the restaurant. However, that’s the whole charm about it as you can rarely find such a dining experience and environment in Singapore these days. On this very day, we had the bak kut teh; spare ribs that’s cooked in a slightly herby broth with a myriad of ingredients such as pork belly, beancurd sheets and enoki mushroom in it. The broth is able to carry the entire show as it’s so palatable that you will keep refilling it several times. When you’re there, do yourself a favour and order the preserved vegetables which I very much like the version here as the vegetables are chopped thicker and bigger so that you get more crunch and the pièce de résistance are the crispy pork lards that they added into it.
••••••••••••••••••••
📍Good Year Seafood Village Restaurant
15, Tampines Avenue, Singapore 529788
However, little did I know that they actually serve the Malaysian style herbal bak kut teh and Pontian wanton noodles (which I will come back to try one of these days) in the day until my colleague decided to drive there for lunch this past week. Getting to the restaurant is by no means an easy feat as it’s located at a quiet and industrial part of Tampines tail end with no buses or trains nearby. Additionally, the parking is quite challenging as there are no designated parking lots and you just slot in your vehicle safely to any empty space near the restaurant. However, that’s the whole charm about it as you can rarely find such a dining experience and environment in Singapore these days. On this very day, we had the bak kut teh; spare ribs that’s cooked in a slightly herby broth with a myriad of ingredients such as pork belly, beancurd sheets and enoki mushroom in it. The broth is able to carry the entire show as it’s so palatable that you will keep refilling it several times. When you’re there, do yourself a favour and order the preserved vegetables which I very much like the version here as the vegetables are chopped thicker and bigger so that you get more crunch and the pièce de résistance are the crispy pork lards that they added into it.
••••••••••••••••••••
📍Good Year Seafood Village Restaurant
15, Tampines Avenue, Singapore 529788
Will be a great dish if the taste of the tonic is stronger. But I guess you can't expect much as it is only price at $20.
1st thing first, this place only ACCESSIBLE BY CAR.
Ordered a few dish:
Cabbage Chicken🐔 - (only available on weekend) -$25 not bad lei, whole chicken with herbal soup 7/10.
🐷Pig knuckle - ($20+) This one not very nice 😑, way too much meat. Somemore only some more tender 4/10.
Bak kut teh - overcooked meat. But soup not bad. $6
The bee hoon& kway tiao - nice and not oily, abit of HK fire taste 7/10
Kang kong- not bad, just spicy enuff.
$64 for 4 people meal.
Chosed to seat outdoor(sheltered) instead of aircon scare got smell.
Overall not bad, considering the price and food.
This old-school joint is set in an industrial estate in Tampines, but that doesn't certainly doesn't deter the crowds (mostly families) who willingly make the trek down for its honest-to-goodness cooking and reasonable prices. This place is known for Johor-style Bak Kut Teh (from $5.50), characterised by its herbal soup base. However, like some Burpplers, you may be tempted to go for the Cabbage Whole Chicken ($16) instead. The weekend specialty sees a whole kampong chicken cooked in its own broth in a claypot lined with cabbage leaves. The soup is sweet, the chicken is tender and the melt-in-your-mouth cabbage pieces are divine. This alone is enough to pair with white rice, but if you're dining in a larger group, consider adding on the tasty Mongolian Pork Ribs ($10), Assam Fish ($22) or an unusual offering of German Style Pork Knuckle ($22), plus a vegetable dish of your choice.
Avg Price: $15 per person
Photo by Burppler Joyz X.
Went to this restaurant to try their Bah Kut Teh but we ended up with this "Only Available on Weekend Specialty". It was delightful. The clay pot was laid with Soft cabbage leaves layering the whole chicken. The kampong chicken was cooked in it's own broth along with Wolfberries and the cabbage, was soft and tender. The soup was not to be wasted. At $16 without service charge and the service was good to say the least. We left tips for the staff, who ran after us with the money thinking we dropped it on the table. Can't wait to have it again.
