Serving premium pork rib soup in Singapore since the 1920s, Rong Hua Bak Kut Teh has opened its first store outside the Lion City. Filipinos can now enjoy the dishes of the Singaporean restaurant in McKinley West, Bonifacio Global City, a financial and lifestyle district in Metro Manila, Philippines.
In particular, the store is located in an Asian cuisine hub in McKinley West called AsiaTown. The first thing diners should try there is the premium pork rib soup, the same dish that made the restaurant a must-visit culinary destination in Singapore.
Pork Rib Soup with Fried Dough Fritters
At first glance, this dish looks like a basic mix of meat and broth that is common in Filipino cuisine. Slurp the soup and taste a bursting garlicky and peppery flavor that is more than three hours in the making.
Diners will notice how tender the meat is. In preparing this dish, precisely-cut pork ribs are simmered with premium spices, which are whole garlic, Sarawak peppercorn, star anise and coriander.
To bring out more meatiness, bones are added to the mix and simmered along with the meat. Like many Filipino soups, this pork rib soup is traditionally eaten with rice but diners can also enjoy it with Rong Hua Bak Kut Teh’s fried dough fritters, a crispy golden brown dough-stick that is a reminder of local doughnuts.
The soup is refillable. Its pungent flavor and the fritters’ sweetness complement each other to create an unforgettable flavor combination.
Steamed Lotus Buns, Spinach with Top Shell Abalone
Like the meat of the premium pork rib soup, other dishes try to achieve a level of tenderness where the meat almost melts in the mouth or falls off the bone. This is evident in dishes with braised meat like the Steamed Lotus Buns.
The buns’ sticky pork char sao has a rich, barbecue flavor. The slice of meat is more generous than those found in sandwiches and is equally generous in flavor.
Other recommended items from the Rong Hua Bak Kut Teh menu is the Spinach with Top Shell Abalone, which has a shellfish that is known for being a premium ingredient. Add the Singaporean restaurant’s secret specialty sauce to get a delectable seafood and veggie fix from this dish.
Sliced Smoke Duck with Crispy Spring Roll, Hometown Chicken
Another must-try is the Sliced Smoke Duck with Crispy Spring Roll, Rong Hua Bak Kut Teh’s take on the spring rolls that Filipinos love. Instead of minced meat, this dish uses thinly sliced smoke cured duck breast that tastes like ham.
The restaurant’s own version of fried chicken is called the Hometown Chicken. It is juicy on the inside and crispy on the outside.
Not only are these chicken wings crispy and juicy. They come with a different kick since they’re cooked with fermented bean curd and go well with plum sauce.
Jasmine Green Tea, Tie Guanyie
There’s complimentary tea available in Rong Hua Bak Kut Teh. But diners can elevate the Singaporean cuisine experience further by having a teapot of either Jasmine Green Tea or Tie Guanyie served on a candle warmer.
Find out more about Rong Hua Bak Kut Teh and its food on Facebook. Here is a clip from the Singaporean restaurant in Manila:
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