Old Street Bak Kut Teh (Plaza Singapura)

I am not exactly a fan of bak kut teh although I have had my fair share because I find it too meaty and oily for my liking. I still have trouble getting used to the soap where pepper is about the only thing I can taste. 

My colleague was going on and on about this new bak kut teh place called Old Street Bak Kut Teh and I have seen it being advertised on the television a couple of times, so my colleagues and I decided to give it a try.

I would suggest that you go for Premium Loin Ribs instead of the classic Pork Ribs Soup because the meat is fall-off-the-bone tender. The soup is not as peppery and there is minimal oil which makes it a little healthier. If you want something special, try Dry Bak Kut Teh which brings out the uniqueness of Old Street.

My colleague commented that their You Tiao is the best she has had so far. 

Braised Pig’s Intestines is surprisingly not oily, they have done a good job of cleaning out the intestines of fats. 

Braised Pig’s Trotter is well-done but it has apparently been left out in the open for too long, so the meat out of the gravy is a little dry, but the meat covered by the gravy is tender and the pig skin is melt-in-the-mouth tender.

Kai Lan is crispy and made even more tasty by the use of oyster sauce and fried onions.

Peanuts is well-braised and is excellent as a snack.

Preserved Vegetables is very dry. Not recommended at all.

Tau Kee simple yet so tasty, soaking in the slightly sweet soy sauce.

Wash everything down with a pot of  Tie Guan Yin. The tea comes in vacuum-sealed packs to ensure freshness.

Like I said, I am not a fan of bak kut teh so I am in no position to comment on how good the food is, but I do know that the restaurant is very clean and spacious which will makes the dining experience much more enjoyable.