Along Joo Chiat Road there are a bunch of eating outlets that keep popping up, but this one has been here awhile. It’s the old style Claypot Bak Kut Teh, very herbally and quite nice. Right next door is the satellite branch of Tian Tian Chicken Rice (not posted here yet, but I have eaten it a lot of times 🙂 )
Lena likes the Claypot Kidney Mee Sua, which she orders all the time here.
But this time, we came for a lunch. With seven guys, we ordered quite a bit of food.
You Tiao to go with the Bak Kut Teh is a must.
And of course chilies with dark soya sauce to dip. Here at Sin Heng you choose the fresh chilies and how much you want. They offer the real small spicy ones and the more subtler larger ones.
We ordered some Sambal Salur, a type of fish.
This is the special Bak Kut Teh, which is regular pork ribs, but added in are some mushrooms, baby corn, wood fungus, bean curd skin and some kidney and liver.
Claypot Pig Trotters. You can order fatty or not-as-fatty. Flavored so nicely.
And then the special Prime Rib Bak Kut Teh. I really like the ribs here, so meaty, so great. And the soup so herbally delicious.
Oh yes, some veggie too. Bean Sprouts with Salted Fish and Chili.
I love this place. The Bak Kut Teh is so nice and just great.
The big debate is over the herbal style, which this is, and you find more of this in Malaysia, versus the chinese peppery style. Which is clearer broth, found mostly in Singapore.
I love them both.