發起人肉骨茶

Nothing so spectacular of the ba kut teh here. I he pork ribs cooked to perfection doneness as the meat detached easily from teh bone. The braised tau ke could have been more saltier. The peppery broth is quite intense. The braised pig trotters rather bland and less flavorful. Enjoyable fry vegetable.. The pig liver soup shall skip as the liver is overcooked and becomes hard. The liver soup also slightly bland. Service is prompt and acceptable cleanliness.

For those who like pork, Bak Kut Teh is probably one of the most popular in Singapore, As the name implies, it is Bak Kut (pork bones/ribs) + Teh (Nanyang Tea) that gives it the best match. Specially locally blended tea, known as Nanyang Tea (most if not all from Pek Sin Choon, a tea company since 1925) could be brewed "gongfu" style which this restaurants will provide the tea pot and cups with the different tea for different taste. The restaurant will be able to advise on the tea to your liking and the other dishes ordered. Many other dishes to go along with the traditional pork ribs in its specially boiled soup.

Prefer Legandary to its Patriarch’s “Founder BKT” in terms of food AND service. Side dishes were all great, and we do like the ngor hiang w/ the couple of sauce options. Just note mixed BKT not well executed, liver is way too tough for mine, better to order them individually. Easy parking, more cosy and airy enviroment❤️