Chi Liu Xiang Bak Kut Teh, which specialises in claypot style herbal bak kut teh is simultaneously opening 2 outlets in Singapore. The 2 locations are Block 115 Canberra Walk, Singapore 750115 and Block 660A Edgedale Plains, Singapore 821660.
I already love their slogan — Nothing whets the appetite and warms the soul like a hearty bowl of bak kut teh!
Do note that the 2 branches have different opening hours, so double check before heading down! Open daily, the Canberra outlet starts business at 11.30am and closes at 10pm. Also operating daily, Edgedale outlet is open from 9am to 10pm.
They serve soup and dry versions here, both individually priced at S$10.80. As usual, the dry rendition has a much darker colour which may lead you to assume it tastes more robust and bold.
However, do not underestimate the amount of herbs and pepper that are incorporated into the soup base. It is also a plus point that some beancurd skin and enoki mushrooms are thrown into the same claypot.
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Unlike many other bak kut teh stalls, Chi Liu Xiang Bak Kut Teh offers a huge range of other soup and braised dishes, too. The list includes unique items such as Pig Tail (S$7.80), Stewed Pork Tendon (S$7.80) and Pig Stomach with Chicken Soup (S$9.80). There is even the option to load up on protein by ordering a second claypot with Pig Kidney (S$7.80).
A separate menu lists all available side dishes that can be purchased on top of your main dish. Expect the usuals, including You Tiao (S$1.50), Braised Peanut (S$2) and Tau Pok (S$1.50). However, I would also order their Enoki Mushrooms (S$2) and Tau Kee (S$2).
Not too much information online has been posted about this new claypot herbal bak kut teh specialist yet. Quickly run down to try their dishes before the crowd starts to pour in!
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