Bak Kut Teh, no one knows the origin of this dish, some say it was created by the Hokkien or the Teochew immigrants in the early days. A straightforward recipe yet Bak Kut Teh is a controversial topic in Singapore’s social media lately.
Someone was landed in jail for having Bak Kut Teh in the public while he was supposed to serve Stay-Home-Notice (SHN).
Separately, a second-generation owner of a Bah Kut Teh chained restaurants, pleading people to patronise his business; or else he may have to wind up some eateries. However, hawk-eyed netizens spotted that he wears an Audemars Piguet expensive watch and owns a couple of luxury cars. Could this be one of those marketing stunts?
Seng Kee Bak Kut Teh
Fortunately, I don’t have to travel afar or burn a hole in my pocket to satisfy my Bah Kut Teh craving. I found the Bak Kut Teh stall in the inner perimeter of Chong Boon market. Being the fifth customer, standing five meters away, waiting patiently.
I ordered the pork ribs served in a clay pot with a plate of braised fried beancurd. Sadly the braised hock, skin and tail were all sold out since afternoon.
While waiting for my meal to be served, I took a peek into the stall. The pots of broth were rumbling like geysers. I broke the ice with the stall owner, commenting: “哇!你的生意滚滚来＂(in mandarin, the word boil sounds like roll; meaning their business rolling in). Smiled with my eyes behind my masking, seeking permission to snap some photos.
The Bak Kut Teh tastes like home-made, the broth was clear and tasted mild. I love the overwhelming corianders, cloves of garlic and black pepper.
Since the business traffic began to simmer down, I struck up a conversation with the owner. Uncle shared that they started their family in this hawker centre for more than 40 years. The preparation task is handled by his brother as early as 12 am. Uncle starts their business early in the morning and usually closes at 6pm or even earlier. They only get to rest on Mondays and Chinese New Years period.
His 25 years old son helps him out with the business occasionally, takes over the ladle during the off-peak period.
The Bak Kut Teh dinner was worthy for value, good enough (GE) to warm the cockles of my heart.
Find them at
Chong Boon Market
453A Ang Mo Kio Ave 10, Singapore 561453
Stall #01-31, Seng Kee Bak Kut Teh