We tried Singapore’s best-rated Bak Kut Teh

Bak Kut Teh. Singaporean or Malaysian? Teochew or Hokkien? Literally translated as “meat bone tea”, this iconic dish that comes in multiple variants generally consists of bak kut simmered in a fragrant “teh”.

For my second best-rated article, I will be focusing on this cultural enigma that can be traced all the way back to our pioneering forefathers.

Alas, the search for “the best-rated bak kut teh” was not an easy one. From a tight list of 5, I narrowed it down to Rong Hua Bak Kut Teh at One-North. At time of writing, the restaurant has garnered a rating of 4.6 stars out of 5 from 742 Google Reviews. Fun fact, this Teochew-centric spot was featured in our best bak kut teh listicle as well!

In the 1920s, the establishment’s founding father, Mr Chua Ah Hua, arrived in Singapore with the intention of improving the livelihood of his family.

As a hardworking coolie, Ah Hua found sustenance in a hearty bowl of bak kut teh, which provided him with the energy to endure a hard day’s work of “unloading sacks of rice off the sampans”. His fascination and passion for the dish led him to seek apprenticeship under his village elder, Uncle Rong, who owned a famed Teochew bak kut teh stall.

Inspired by their close-knit mentor-student relationship, this birthed the name “Rong Hua Bak Kut Teh.”

What I tried at Rong Hua Bak Kut Teh

Let’s cut to the chase.

After flipping through their substantial menu which includes a range of staple bak kut teh appetisers and zi char dishes, we settled on the highly-raved You Tiao (S$2.50) and Braised Pig’s Trotter (S$8).

Additionally, I could not say no to a Set Meal (S$9.90) that included a refillable bowl of Bak Kut Teh, Rice as well as a Side and Drink of my choice. We chose Salted Vegetables and Warm Barley respectively!

Was this too good to be true? No, it is good AND true.

The portion was pretty solid leh.

Priced slightly below S$10, the set notably features 2 Pork Ribs in aromatic broth. I’ll start with that. Perfumed in subtle sweetness with overarching peppery notes, this soul-soothing broth was not overwhelmingly spicy. As a spice-averse person, I am not a mega fan of bak kut teh but this is the only teh I need.

You may say that this writer is exaggerating. However, my mum (this lady can take the spiciest level of mala) will get my drift. Some stalls add so much spice that it overwhelms every other aspect of this multifaceted soup.

There is a fine and palatable balance here.

Best enjoyed piping hot with a fluffy spoon of rice, this bak kut teh greatly exceeded my expectations. It will be so shiok to slurp this up on a chilly day! I needed multiple refills after chugging down this liquid gold.

As for the bak kut, it was generously sized with ample meat on each bone. And it is not those short short kind ah… look at the length, guys. Layered with garlicky undertones, this fork-tender meat nicely absorbed the rich broth, releasing a juicy explosion of flavours with every bite. What’s more, its meat-to-fat ratio was ideal.

The Salted Vegetables were pretty surprising too. Fun fact, I love vegetables but I hate salted or pickled ones. Fortunately, this was not as briny. Crisp and fresh, there was an addictive crunch to it.

I was here for the You Tiao though. Apparently, it is “the best you tiao in Singapore“? It honestly tasted pretty regular to me lah. Despite being deep-fried, these dough fritters were not oily at all and yet, they had a somewhat fluffy interior.

After much experimentation, we used these addictive chunks to soak up the full-bodied broth. Coupled with sweet spice, this imparted a savoury touch! My mum was hooked after I introduced her to the tasty result.

Talking about savouriness, let’s get to the Braised Pig’s Trotter. I was sceptical as I heard that it was extremely fatty. But no harm trying hor? Sporting gelatinous layers of fat, the collagen-loaded trotter was bathing in a pool of dark braised sauce.

My mum adored this BTW. I was feeling queasy with the rubbery texture at first, but it soon got better when I paired it with rice HAHA. My only gripe with this was that I wished there was a little more meat than fat.

Overall, our filling meal at Rong Hua Bak Kut Teh was a pleasant surprise! According to my picky dining partner who nodded in approval, she would come back again.

Final Thoughts

Is it that delicious? And nope, this is not a paid advertisement.

Although I can’t decide whether Rong Hua Bak Kut Teh is the best in Singapore, it is safe to say that they are among the better ones I’ve tried. To be honest, I had zero expectations for this hidden gem that was located in a modern-sounding mall.

Fortunately, their standards justify the high online ratings.

Aside from the tantalising offerings, what truly sealed the deal for me was its reasonable price point. Still, I am pretty sure there are better bak kut teh spots out there. Any recommendations?

Expected damage: S$7 to S$14 per pax

Hoe Nam Bak Kut Teh: Rich Claypot BKT with tender pork knuckle from famous prawn noodle franchise