It started when I read much reviews about Rong Hua Bak Kut Teh on Hungrygowhere website, so I agreed to check it out one Saturday evening. Bak Kut Teh has always been one of my favourite delicacies. Located on the 2nd storey of Fusionopolis, Rong Hua BKT started by a group of business partners who love to eat Bak Kut Teh.

They don’t have long history like other BKT brands but it has always been the chef cum owner Adrian Wee’s dream to start his own restaurant. His mother has been running her own F&B business selling noodles for the last few decades at CMPB along Depot Road. Inspired by her, Adrian loves cooking very much and when he is free, he usually cooks at home for his family. When he cooked his BKT for his business partners, they fell in love with it and hence started the first outlet.

This is typical bowl of clear peppery pork ribs soup ($7). The garlic and pepper provide just enough kick without overpowering the sweet and tasty broth. The pork ribs is towards the leaner side, if you want a more premium bowl, go for the Premium Loin Ribs ($9). The broth is best drunk steaming hot, making it most comforting to have on a rainy day. Remember to pair some gongfu tea ($4.50) with the bak kut teh as it helps maximize the tea taste. We go with the ginseng wu long. If gong fu tea is really too strong, you can go for the floral tea ($7) which is more delicate.

The Braised Pork Trotters ($6.50) are on the light-side of things with delectable gelatinous jelly underneath the skin. You can pair your BKT with rice or mee sua ($2).

An interesting dish is the smoked duck breast ($6) which is drenched with homemade thick soy sauce and has thick skin. Their honey baked char siew ($6) is baked without the artificial red colouring, but it was too tough and dry. However, I enjoyed the Braised Pork Belly with steamed bun ($3 for 6 pcs). The pork belly was marinated with premium soy sauce and lots of garlic, hence the meat has a strong garlic-ky flavour. But it’s not for everyone, the boy finds it too garlic-ky for his liking.

In addition, the place also serves out pig stomach, liver, and intestines, usual items that pair well with the pork bone soup. We like the pig kidney soup because they are clean-tasting and come in perfectly-cooked thick slices, tender to the bite. Unfortunately, the pig liver was overcooked. It was too thin and dry.

They serve with coconut jelly or herbal jelly for dessert. Coconut jelly was really refreshing. Service here is fast and we didn’t have to wait for long before the food arrives. Even without asking we were offered soup refills.

Rong Hua Bak Kut Teh

Address: #02-­‐13, Connexis, 1 Fusionopolis Way
Tel: 6469 3536

Website

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