Tong Sheng Bak Kut Teh (Pandan Gardens)

With additional ingredients topping up the small pot of Bak Kut Teh, it sums up to $10. The Malaysian Style Herbal Bak Kut Teh was decently filled with Herby flavours. The soup has a bittersweet taste coupled with the subtle and not overpowering herbs. Ingredients in the claypot were well washed and they consist of the typical ingredients like sliced button mushrooms, mixed innards, pork, Yuba and vegetables. Like most Bak Kut Teh places, soup is refillable upon request.

We missed the vinegar style of Pork Trotter for the longest time! The dish was served bubbling-hot in the claypot and with a giant piece of ginger in the middle of the pot. The taste was to our liking and flavourful.

Dry Bak Kut Teh is one of their signature dishes too. A mixture of pig innards and meat with dried chilli, strips of cuttlefish as well as lady's fingers. Ingredients were aplenty and this dish goes very well with the bowls of plain white rice we have.

The sweet sauce coats the meat with some cuttlefish sticking onto it. The taste was delectable.

I am not a fan of Malaysian style Klang Bak Kut Teh, especially the dry version but this stall has won me over. Even the Dry version which comes with Lady Fingers is interesting in its smoky flavour. The dark soya sauce that they serve together with minced garlic and chilli padi is the legit stuff from Malaysia. The Bak Kut Teh soup is not over powering in herbal taste and leaves a lingering bitter sweet after taste on your palate.

Definitely coming back to try their spicy fish tail and sesame oil chicken in Claypot.