another conquest on my pig trotter (holy + oily = hoily?) grail across singapore, this place is touristy, kitschy, crowded, and does a decent pig trotter. it’s better than ng ah sio, probably on the same level as founder’s, and loses to the still-best eng kee (which I’ve yet to photograph) in ang mo kio.
you often find this place listed with the founder bak kut teh on a compendium of bak kut teh restaurants in singapore.
bak kut teh is a traditional dish of pork rib soup either cooked up with lots of pepper or herbs, and these two places do the peppery style. but at both, my point in visiting is the darkly-braised pork trotter – and straight up, founder wins that battle.
I have a new found fascination with bak kut teh – though it’s only fair to declare that more than half that interest is rather the result of the braised pork trotters all bak kut teh stores serve.
I’m not claiming expert status at all here – in fact, you may have that title if you’d like – and this love for the dish is immensely new; so much that the basis for this review will be generic. is the meat moist, is it tender, and do the flavors meet expectation?