Malaysia
Singapore
Thailand
Chinatown Complex is home to many bussin’ grub joints. Have you heard of SohGood Bak Chang which is said to have quality Cantonese Bak Chang?
A little theory for the uninitiated. Bak chang (also known as zong zi) is a traditional Chinese snack made of glutinous rice and a multitude of different ingredients. Commonly, they are brought back home in huge batches for a stash of light breakfast to last for the next few days. That’s what my family does, at least.
Since Chinatown Complex is split into 4 zones, it can be confusing for some folks to find particular stalls. SohGood Bak Chang is on the outer corner of the Blue Zone, which is rather easy to miss.
Perhaps it was because Mr and Mrs Soh just returned from holiday that 2 types of Bak Chang were out of stock when I visited. A word of advice would be to call in advance to ask for the day’s stock before heading down. Mr Soh informed me that reservation is possible if notice is given beforehand.
Canton Steamed Rice: Steamed meat & rice bowls from $4.80 by 67-year-old retiree
However, the selling out is to be expected, considering the limited quantities made. This bak chang joint handmakes fresh, old-school bak chang reminiscent of how grandma’s tasted. With such an expectation of pure nostalgia in mind, I dug into what this stall had to offer.
What I tried at SohGood Bak Chang
With the Traditional Pork Belly with Salted Egg Yolk Bak Chang (S$5.40) being out of stock, I could only order the Traditional Pork Belly Bak Chang (S$4.60) with the lack of that indulgent egg yolk.
I had no idea this traditional delicacy could be Instagrammable until that moment. The way that the different hues of mahogany shone was just mesmerizing. Be sure to take a few pictures to really give your friends some FOMO!
Whatever despair I felt from not getting the one with salted egg yolk instantly vanished with my first bite. I adored the flavourful glutinous rice, savouring that light hint of spices. To my surprise, the entire bak chang was loaded with ingredients, not at all skimping on the size or quantity.
The chestnut was incredibly soft, tasting almost like sweet potato and added the perfect complement of nuttiness to the rice. To that sweetness, the oiliness of the pork belly is a wonderful counter, creating a balance that I truly appreciated and savoured. I can definitely see why this is their signature.
However, as a dessert person, I was drawn to the one-of-a-kind Tangerine Peel Red Bean Paste Kee Chang (S$3.50). Peculiar combination, right? Just from the name, I was instantly curious about what it would taste like.
My taste buds were not disappointed. You can tell that the glutinous rice in this particular bak chang has been cooked longer than the original. Old folks will definitely approve of this delicacy as it has a texture similar to our traditional kueh.
Flavour-wise, the tangerine peel lingered as my chewing continued. Rather than a punch of flavour, the taste intensifies the more you ingest.
Once again, SohGood Bak Chang does not fail to come through with the hefty feeling. The red bean was not too sweet and did not overpower the tangerine peel. I could even taste a slight citrusy note, thanks to the bits of tangerine peel mixed into the red bean. Eating this with some orange tea would surely be shiok!
Final thoughts
Leaving with my stomach and curiosity completely satiated, I promised myself I would definitely be back for more (especially for the dessert bak chang). It looks like Chinatown Complex has yet another stall for folks to look out for. Perhaps, I will pack a couple to bring back to my family for their thoughts!
People also read:
Which stall at Chinatown Complex has wallet-friendly prices?
