Leong Kee Bak Kut Teh - really cheap!

I've enjoyed local food ever since I moved to Singapore.  There were times when i had wanton noodles as dinner for 1 week or stuffed myself with hokkien mee or eat as much chicken rice as I can.

Bak Kut Teh is not new to me.  My grandmother would cook it for special occasions or when we're sick (yes, it's not bad being sick at all, if taken care by Gwa Ma ). 

Hubby and I would eat in hawker centres, food courts every night.  If we get tired of the food in those places but have no budget for a restaurant fare, we would march to Leong Kee and secure ourselves a table, getting ready for our local eats.  There's one guy who always serve us, so we don't need to keep on explaining what we wanted to order ( as we are not Mandarin speaking -> but trying to).

These are the typical dishes we order:

Bak Kut Teh (4/5) - love the herb-y taste of this pork rib tea soup.  We would always get lotsa pieces of  tender, meaty pork ribs meat (we opt to skip internal organs).  What's so unique in this bak kut teh is the unclear, dark soup.  Bak kut teh we've seen so far in Singapore are slightly discolored with a very strong peppery taste and simmered in big chunks of garlic which is hubby's preference.  For me, I love this Klang style (Klang is a place in Malaysia) as I prefer a strong chinese herb in my bak kut teh pot(a proof that i do have chinese blood despite of my un-chinky eyes) and i just love those tofu skins swimming on top!

Ter Kah (4/5) - braised pig's trotter simmered in a distinctive soy sauce.  The soy sauce is not too salty that's why HT couple sip it like it's the soup in bak kut teh.  It's very tasty so I happily drown my bowl of rice with this sauce.  The sauce is thicker and spicier than what we had in other shops.  The meat pieces were also very tender and flavorful.  Being loyal customers here, we noticed the inconsistency of the meat you usually get.  Often, we get chunky, full of meat trotters, but there were a few times where we got this less meat, lots of fats (basically, not much for non-fat eaters like us).  Yes, we had a bad luck when i took these pictures.  Nevertheless, it still taste sooo good!

The claypot Uncle serves to the tables is the same pot he used to cook bak kut teh..."Uncle, watch out, you might burn your hand".   Uncle is used to it, he's a Klang bak kut teh superman!

Try you tiao - dive those fried airy bread in your steamy bak kut teh!

Price Summary (SGD)

Bak Kut Teh (pork ribs - single) $5.00

Ter Kah (single) $5.00

Rice 50 cents per bowl

Kai lan veggie (single) $2.00

Iced lemon tea (homemade) 1.20 per glass

NO gst/NO svc charge

321 Beach Road

Kampong Glam

(almost across Concourse)

Opens 11am - 9 pm (closed on Mon)

P.S. This is the cheapest bowl of Bak Kut Teh i've had in SG.