Bak Kut Teh/Braised Meat

If you’ve read this far, thank you! Now let me guarantee that the Dry Bak Kut Teh (Dried Pork Ribs) ($9.50) is a must-try. This dish, available only at Upper Thomson, is exceptional. The succulent, dark-coloured pork ribs were easily deboned with just a gentle grasp from the chopsticks. The sauce was rich, deep, sweet, savoury, and had a hint of spiciness—simply amazing! Hiding beneath the ribs were chewy dried shredded squid, adding an extra umami factor to the dish. All the sauces pair excellently with rice.

The Braised Pork Noodle ($6.50), exclusive to the Upper Thomson outlet, the boss say one, featured yellow noodles topped with a generous portion of braised pork meat and minced meat. After mixing everything together, you’ll find a glorious amount of oil beneath the noodles, making it a truly sinful carb dish. Every strand was coated in thick oil, braised sauce, and meat. Despite the richness, it wasn’t overly heavy. The flavours were strong, so I’d recommend trying the prawn mee first before tackling this one, as it can be a bit overwhelming. You might wonder if the braised pork here is the same as in the claypot, but the flavours are completely different. The braised pork in this dish is much richer and more concentrated, similar to Zha Jiang Mian or Jajangmyeon. The meat is also less moist, and more firm.

The Braised Pork Trotter ($7) was sinfully appetising and had me drooling. I used my chopsticks to grasp the thick, gooey, and super soft fat along with the flavourful, tender meat, which easily fell off the bone. Each bite was pure joy, with the softness of the fat offering a heavenly experience without feeling overwhelming. The sauce was slightly different from the claypot braised dishes—more watery, sweet, and savoury. Despite its greasiness, it wasn’t heavy at all, just incredibly inviting.

The Braised Pork Meat ($7), made from pork belly, was perfectly cut into bite-sized pieces. The soft skin, melty fat, and chewy meat were all braised to perfection. The rich, thick, dark sauce was full of flavour. Each bite was a burst of deliciousness.

To accompany BKT, it’s always a good idea to order Dough Fritters (You Tiao) ($2) to soak up the soup for that juicy crunch. The Salted Vegetables (Cai Wei) ($2) surprisingly won me over despite not usually being a fan. The flavour struck the perfect balance of sweet, salty, and slightly spicy, with a soft yet crunchy texture. It was much better than what I’ve had at other places. The Braised Peanuts ($2) were standard, while the Braised Beancurd Skin (Tau Kee) ($2) was decent.

We tried the Claypot Mixed Herbal Bak Kut Teh ($7.50), which included pork ribs, pork offals, button mushrooms, tau pok, and veggie. The soup was aromatic, comforting, and smooth, exactly like the herbal BKT you'd find in Malaysia. I later learned that the original founder from Marsiling went to Malaysia to learn the recipe from a chef, mastering the secrets of herbal BKT. Here at the Upper Thomson branch, the nourishing soup was brewed to perfection—flavourful but not overpowering, clear yet herby. The pork ribs were succulent and easily deboned, while the offals were standard—stomach chewy, and the intestines could have been better cleaned. I didn’t try the liver as I don't eat it.

Since 1996, Hong Ji has been serving their signature claypot herbal style Bak Kut Teh (BKT), also known as "Meat Bone Tea," earning the love and loyalty of their customers for decades. As many already know, Singaporean BKT typically leans toward a peppery style, while Malaysian BKT focuses more on herbal flavours. Finding good quality herbal style BKT in Singapore can be a challenge, so when you discover one, it’s worth a visit.

We tried the Claypot Mixed Herbal Bak Kut Teh ($7.50), which included pork ribs, pork offals, button mushrooms, tau pok, and veggie. The soup was aromatic, comforting, and smooth, exactly like the herbal BKT you'd find in Malaysia. I later learned that the original founder from Marsiling went to Malaysia to learn the recipe from a chef, mastering the secrets of herbal BKT. Here at the Upper Thomson branch, the nourishing soup was brewed to perfection—flavourful but not overpowering, clear yet herby. The pork ribs were succulent and easily deboned, while the offals were standard—stomach chewy, and the intestines could have been better cleaned. I didn’t try the liver as I don't eat it.

To accompany BKT, it’s always a good idea to order Dough Fritters (You Tiao) ($2) to soak up the soup for that juicy crunch. The Salted Vegetables (Cai Wei) ($2) surprisingly won me over despite not usually being a fan. The flavour struck the perfect balance of sweet, salty, and slightly spicy, with a soft yet crunchy texture. It was much better than what I’ve had at other places. The Braised Peanuts ($2) were standard, while the Braised Beancurd Skin (Tau Kee) ($2) was decent.

The Braised Pork Meat ($7), made from pork belly, was perfectly cut into bite-sized pieces. The soft skin, melty fat, and chewy meat were all braised to perfection. The rich, thick, dark sauce was full of flavour. Each bite was a burst of deliciousness.

The Braised Pork Trotter ($7) was sinfully appetising and had me drooling. I used my chopsticks to grasp the thick, gooey, and super soft fat along with the flavourful, tender meat, which easily fell off the bone. Each bite was pure joy, with the softness of the fat offering a heavenly experience without feeling overwhelming. The sauce was slightly different from the claypot braised dishes—more watery, sweet, and savoury. Despite its greasiness, it wasn’t heavy at all, just incredibly inviting.

We also tried the Pork Ribs Prawn Noodle ($6), which came with standard yellow noodles (you can choose other types), veggies, easy to de-shell fresh prawns, tender pork ribs, shallots, crispy pork lard, and a small bowl of clean, clear prawn broth. The broth was nice but not quite memorable. The noodles were well-handled with minimal alkaline taste.

The Braised Pork Noodle ($6.50), exclusive to the Upper Thomson outlet, the boss say one, featured yellow noodles topped with a generous portion of braised pork meat and minced meat. After mixing everything together, you’ll find a glorious amount of oil beneath the noodles, making it a truly sinful carb dish. Every strand was coated in thick oil, braised sauce, and meat. Despite the richness, it wasn’t overly heavy. The flavours were strong, so I’d recommend trying the prawn mee first before tackling this one, as it can be a bit overwhelming. You might wonder if the braised pork here is the same as in the claypot, but the flavours are completely different. The braised pork in this dish is much richer and more concentrated, similar to Zha Jiang Mian or Jajangmyeon. The meat is also less moist, and more firm.

If you’ve read this far, thank you! Now let me guarantee that the Dry Bak Kut Teh (Dried Pork Ribs) ($9.50) is a must-try. This dish, available only at Upper Thomson, is exceptional. The succulent, dark-coloured pork ribs were easily deboned with just a gentle grasp from the chopsticks. The sauce was rich, deep, sweet, savoury, and had a hint of spiciness—simply amazing! Hiding beneath the ribs were chewy dried shredded squid, adding an extra umami factor to the dish. All the sauces pair excellently with rice.

Check out their outlets
📍910D Upper Thomson Rd, Singapore 787112
📍19 Marsiling Ln, 01-329, Singapore 730019
📍11 01-138 Ang Mo Kio Ave 4, Block 107, Singapore 560107

Thank you @hongji.bkt for the invitation!🥰

Music Credit:
Sinfully Vibing by mehmehfoodventure
Music Generated by SunoAI
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🚩Hong Ji Herbs Bak Kut Teh 宏记, 910D Upper Thomson Rd, Singapore 787112
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #砂煲滷猪脚 #砂煲肉骨茶 #肉骨茶 #ClaypotBakKutTeh #BraisedPigTrotter #BKT #BakKutTeh #宏记 #HongJiHerbalBakKutTeh #HongJi #hongjibkt #drybakkutteh #HerbalBakKutTeh #药材肉骨茶

A comforting bowl of nourishing pork rib soup with herbal flavours.

This Bak Kut Teh is not your usual peppery kind, but rather specialise in herbal taste. It kinda reminds me of Ten Wonder Soup due to its similar colour and taste. The soup itself is herby sweet, and each bite of the smooth, tender meat easily peels off the bone. While there's nothing particularly special about it, it's a satisfying option for a hearty meal.

To accompany the meal, added a small bowl of salted veg to try for an additional $1. However, I found it to be a bit too sharp and sourish, lacking the savoury kick I was hoping for, although the texture is soft and crunchy. Oh... The white rice costs $0.50.
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🚩Nan Jing Jie Rou Gu Cha 南京街肉骨茶, 1 Kadayanallur St, 01-89 Maxwell Food Centre, Singapore 069184
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sghawkerculture #bkt #bakkutteh #肉骨茶 #MaxwellFoodCentre #nanjingjierougucha #南京街肉骨茶

A comforting bowl of nourishing pork rib soup with herbal flavours.

This Bak Kut Teh is not your usual peppery kind, but rather specialise in herbal taste. It kinda reminds me of Ten Wonder Soup due to its similar colour and taste. The soup itself is herby sweet, and each bite of the smooth, tender meat easily peels off the bone. While there's nothing particularly special about it, it's a satisfying option for a hearty meal.

To accompany the meal, added a small bowl of salted veg to try for an additional $1. However, I found it to be a bit too sharp and sourish, lacking the savoury kick I was hoping for, although the texture is soft and crunchy. Oh... The white rice costs $0.50.
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🚩Nan Jing Jie Rou Gu Cha 南京街肉骨茶, 1 Kadayanallur St, 01-89 Maxwell Food Centre, Singapore 069184
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sghawkerculture #bkt #bakkutteh #肉骨茶 #MaxwellFoodCentre #nanjingjierougucha #南京街肉骨茶

Impromptu Bak Kut Teh session with fellow uWavers. Great gathering, good food, satisfied tummy, and more importantly new friendship forged.\o/
What I had,
Pork Ribs Soup(S)($8.30)👍
A comforting hot bowl of peppery style soup with 3 medium size pieces of succulent and easily debone pork ribs. Tasty and heart-warming. Price may be a bit steep but good thing was there is a free flow soup refill service so you can drink it to your heart content.😍
Eating the ribs coated with spams of garlic and chilli padi with dark soya sauce is my favourite style of eating it. The sweet, savoury, spicy and bitter all at once attacking your tastebud is just shiok. Maybe, I just got weird preference for taste.🤭
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Mee Sua Plain($3)😋
All time classic slurpy mee sua in Bak Kut Teh broth. Easy to slurp and chew and digest.
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Dough Fritter(L)($4)🤩
Crunchy dough fritter is always a must to order as its goes well with Bak Kut Teh broth. Absorbing all the delicious soup for a flavour-filled dough fritter.
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King's Garden Tea with Honey($2.20)😍
A sweet honeylicious tea drink to clean my palate and satisfy my sweet craving.
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Probably the only complain I had is the poor ordering system that doesn't allow you to check back what you have order so you need to check with the staff to see what order have gone thru. Also, they mess up some order but whatever, I gave up. Other than that, all seems well.
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🚩Song Fa Bak Kut Teh, 133 New Bridge Rd, 01-04, Singapore 059413
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #bkt #bakkutteh #肉骨茶 #songfabakkutteh #youtiao #doughfritter #meesua #songfabkt #松发肉骨茶 #songfa

Plain Rice($1)
Need a rest for my tummy from the Mala I had recently so I had this yummylicious braised meat.
Solid Lah! This braised meat is HUGE.🤤
Slimy fatty thick skin with a great layer of gooey fats and a good amount of soft to the bite tender meat that had it braised flavours well-soaked. Porky taste is still acceptable. I don't think its oily too.
The Teochew formula braised sauce is nicely balance in terms of it spice to soya sauce ratio. It isn't thick, more of watery but the taste still holds true. When paired with rice, Mmm.... Tasty.
Salted Vegetables is a bit oily and not that salty. Delightful sides to go with.
Would definitely have this again.🤗
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Ordered via Grab. Extra charges apply.
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🚩Clay Pork, Blk 964 Jurong West St 91, 01-342, 640964 Singapore
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #foodinsing #sgeats #braisedmeat #saltedvegetables #braisedpigtrotter #pigtrotter #卤猪蹄 #咸菜 #claypork

Midnight supper called for Bak Kut Teh.
Wanted to have both wet and dry version, but sadly, they only left the dry.😢
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Dry Bak Kut Teh($10.50)
Generous amount of succulent pork rib in spicy thick savoury creamy dark sauce over a piping hot claypot. Together with the shredded dried chewy cuttlefish and crunchy bites of okra. It a yum yum.😋 Effortless eating as the meat peeled off from the bone on its own.
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Mustard Green Stew($1)
More of a comforting savoury dish. Not too salty and can be quite addicting.😀
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🚩Leong Kee (Klang) Bak Kut Teh, 251 Geylang Rd, Singapore 389309
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #bkt #bakkutteh #drybakkutteh #干肉骨茶 #肉骨茶 #菜尾 #mustardgreenstew #saltedvegetable #mustardgreen