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The soup ($8.8++) gave me a pleasant surprise with the kick from the pepper and garlic taste; totally love it! The ribs was also tender as expected and you can ask the staff to refill your soup too. But the kiam chai ($3.8++) was too sweet for my liking and seems to have not been preserved long enough.
Overall it's great food and totally worth it for the price and the queue. Will totally come back to try their premium loin soup
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Superior Spare Ribs - $8.80
Fried You Tiao - $2
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First time trying NAS BKT. First look at their soup which is deeper in colour. The flavours are more intense as well. Very peppery, I like. Spare ribs are soft and tender. Great pick during rainy days
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Ng Ah Sio BKT
@ngahsio_bkt
This famous brand still serves the same Chinese Teochew BKT broth from founder Ng Siak Hai's family reciepe hailing back to the 1950s.
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Stewed with pork bones, cloves, old garlic, light soy sauce, dark soy sauce, and fresh peppercorns, their broth is punchy and strong, with robust peppery savoury spice flavour.
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The premium pork ribs are decently large, and come off the bones easily. Has a slight meaty chew compared to elsewhere, with savoury sweet flavour.
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The pickled mustard greens have a juicy crunch, with vegetal sweet salty flavour, complementing the grainy sweet notes of the fluffy white rice.
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Fame and consistent quality don't come cheap though, as this is currently the most expensive bak kut teh around. With the added side dish of braised large intestines (SGD $8), total bill came up to SGD $28.50.
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Bak Kut Teh
Ng Ah Sio Bak Kut Teh
@ 208 Rangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html
The bak kut teh was really really spicy, not for the uninitiated! Though the broth was on the spicy side, it was nonetheless delicious.
What makes a good bowl of Bak Kut Teh? A perfect balance of fats-to-meat ratio with the ribs boiled to juicy, soft and fall-off-the-bone tender. Served with robust and peppery pork rib soup made by simmering pork ribs with garlic cloves, as well as a special blend of white peppercorns. So shiok right 😋 You can find it at @ngahsio_bkt, NG AH SIO Bak Kut Teh. Best to be eaten with steamed white rice / Teochew-Style Braised Pig’s Trotter Rice accompanied with side dishes like You Tiao, Preserved Vegetables and MUST TRY Signature Teochew Braised Pig’s Trotter and Braised Big Intestine.
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NG AH SIO Bak Kut Teh’s Signature Teochew Braised Pig’s Trotter is quite different from the rest. Usually I either get a bowl of fats or a bowl of lean meats, their Braised Pig’s Trotter has more balanced fat-to-meat-ratio as it uses only the front trotter of the pig.
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Another signature, Braised Big Intestine is clean with no smell, absorbed with robust dark sauce that has a soft and tender texture.
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This time, I also learnt to appreciate pairing Bak Kut Teh with a pot of Xiao Ye Gan tea. A blend that is specially crafted to complement and accentuate the Bak Kut Teh broth. The correct way is to sip a mouth of the broth, followed by a mouth of tea. The tea develops a distinct bitter sweet taste. Craving for this meal?
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Special dining treat for Citi Cardmembers @citisingapore:
Enjoy S$10 off your total bill with a minimum spend of S$40. Valid until 31 Dec 2020.
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Visit https://bit.ly/citixNAS for more info
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#ngahsiobukkutteh #sp
Bak Kut Teh
superior spare ribs soup, braised big intestine, braised beancurd skin, teochew style braised pig's trotter rice
Ordered through deliveroo, the bak kut teh soup all spilled in the plastic bag, just left with this pathetic amount of soup in the container. The standard condiments for bak kut teh (dark soy sauce, sliced chillies and chopped garlic) all not given.
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