Boon Tong Kee, Zion Road Riverside Food Centre, Singapore

Hawker food, with alfresco dining by the river and less than a ten minute stroll from where I live, lunch can't get more exciting ....

Zion Road Riverside Food Centre sits across the road from the Great Wall City shopping mall.  It doesn't look like much from the roadside, but it's right by the river and is really quite pleasant looking.

There are a variety of different stalls, selling all sorts of different things.  But it was Boon Tong Kee that caught my eye.  If only because of the neon lit visual 'article clippings' hall of fame that hangs below their signage.  Not being able to read chinese, let alone speak it, unfortunately I couldn't read any of it.

However, the menu is translated into English and the Auntie was very helpful in making sure that I got what I wanted.

I ordered the kway chap, which is a Teochew dish made up of flat rice noodle sheets in a dark soy sauce soup.  It comes with a plate of braised hard-boiled egg, duck meat, beancurd, crispy belly pork, char siew pork and pig intestines covered with a slightly sweet gravy-like sauce.  I decided to forgo the pig intestines as I'm not a big fan of the chewy stuff.  Instead, I asked for extra char siew.

This all cost me the grand total of $3.50.  That would probably only just buy me a cheap, unsatisfying sandwich in the UK.



The rice noodles were silky smooth and the soup had a subtle Chinese herbal flavour.  The various meats were tender and tasty.

Not sure those without a Chinese palate would like or appreciate this dish, but I rather enjoyed it.  Seeing as there are so many other stalls, it's a great place for a casual cheap eat.

Boon Teng Kee

#01-24, Zion Road Riverside Food Centre,  70 Zion Road, Singapore 247792

HOURS

11am-10pm

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Tiong Bee Bak Kut Teh, Singapore

Braised pig trotters, pig intestines and pork rib soup anyone?

For this miss piggy, I was in for a treat today ... bak kut teh; otherwise known as pork rib soup, or in its literal translation, 'meat bone tea'.  However, the latter doesn't sound quite as appealing now does it?

I have been wanting to try bak kuh teh for some time now.  And today, I was fortunate enough to be joined by a local foodie and new found friend 'Gigi'.  She very kindly offered to take me to her old neighbourhood haunt, Tiong Bee Bak Kut Teh.

An unfussy, no-nonsense kind of a place where menus don't exist, but tissue boxes do, fantastic ... yay!!!  It is run by an Aunty who is in her 70s and she is joined by her son who helps to run the show. 

Gigi did the honours of ordering which saved me from having to decipher the food on offer.  We had a wonderful array of porky dishes.  Sorry vegetarians! 

Braised pig trotters; the meat literally fell off the bone and was so so amazingly tender and juicy.  Pig intestines; something (along with the pig trotters) I had never eaten before until today.  They were chewy, very chewy and I can only describe it as something similar to a very chewy jelly snake, but obviously not in flavour!  I can't say I would rush back for these, but I am glad I tried them. 

Now for the pork rib soup (bak kuh teh) - cooked the Teochew way -this steaming hot broth was peppery, porky, heart warming, and totally lip-smacking delicious.  I had two more top-ups, which by the way are free!  A plate of salted pickled cabbage, braised tofu and crispy fried dough fritters (you tiao).  The crispy dough fritters are dipped into the steaming broth to soften before eating. 

With a generous portion of rice, I felt satisfyingly full at the end.  I don't know anything about how these dishes should taste, but for me, I really enjoyed my first ever bak kuh teh experience.  I loved the peppery fire of the soup and I loved the melt-in-your mouth meat off the trotters.

Thank you Gigi for a brilliant introduction to bak kuh teh and can't wait for our next food outing.

Tiong Bee Bak Kut Teh
588F Jalan Datoh, Off Balestier Road, Singapore 329899

HOURS
7am to 3pm
Closed on Alternative Mondays

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