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This can be a bit of a challenge, but if you are patient, and don’t mind doing a few 3-point turns, you will eventually find a spot at houses or the school near the stall.
The Bak Kut Teh is prepared only after you order. So it may take about 10-15 minutes before it can be served.
This place is not a crowd magnet as it is not a place that would attract diners based on appearance or cleanliness but it’s not so bad that would turn you away either. However, this is not the place to bring your expat friends.
This place is unique because it serves both the dry and soup variety.
I like both the soup and dry varieties served here. Altho the soup variety is served in a claypot, it is still the strong dark-colored herbal type, not the watered down type that is typically served in a claypot. The soup is to die for.
The dry type is also served in a claypot. It is prepared with dried red chilies, Chili Padi and fine cuttlefish strips. It is too savoury to have on its own but mixed with rice, it’s quite a treat. However, it can be a bit oily.
Quite nicely done for a stall of this category as I would have half expected the food to be served in plastic bowls. Both the BKT and rice are served in clay ware.
Value for Money:
It is good value as pork prices are quite high these days. The do not scrimp on the parts you request for unlike some other stalls. That is to say, if you request for Pai Guat, they give you Pai Guat.
Not something to have everyday, but you have to try this, because, let’s be honest, when was the last time you had dry BKT?