Old Tiong Bahru Bak Kut Teh (老字號中峇鲁肉骨茶)
Walking into the restaurant at Seng Poh Road feels as if time has stood still over decades. Old Tiong Bahru Bak Kut Teh is one of the local favourites that offers authentic old-school tastes. Back in 2019, Mr George Yeo (former minister) brought the former president of Taiwan, Mr Ma Ying Jiu (马英九), to visit the restaurant for a taste of the dish.
Helmed by Ms Judy Tay and assisted by her long-time chefs mostly in their 70s-80s, the place offers tasty peppery Teochew-style Bak Kut Teh. As early as 1am in the morning, the experienced chefs have already started the day preparing and cooking.
The restaurant's origin can be traced back to Judy's parents who used to sell porridge and Bak Kut Teh near the former Thong Chai Medical Institute. They later settled at Tiong Bahru offering Zi Char, steamed fish and side dishes like pig trotter, fried prawn balls etc., along with Bak Kut Teh.
As the restaurant cooks whole pig trotters, customers can choose their favourite parts. Interestingly, Judy was actually once scolded by an elderly couple for serving them lean trotter that they mistook for a duck drumstick. Unbeknownst to the couple, it is a actually a very rare, lean part of the trotter.
Operating hours:
7am - 9pm
Closed on Mondays
Address:
58 Seng Poh Rd, #01-31, Singapore 160058
Ah Chiang’s Traditional Porridge (阿昌粥)
The business, set up in 1971, has already gone through half a century. Having bought over from its former owner-cum-chef in 2006, Mr Ching named the business 'Ah Chiang' after the chef.
Mr Ching adheres to 3 principles - fresh (新鲜) , original (原味) and great taste (美味). So he makes sure that he gets the freshest ingredients daily, retains their original taste so as to bring the tasty food to the table. Keeping closely to the original traditional way of cooking using charcoal, the porridge is cooked simply with rice and water. The result is astoundingly - light, velvety and smooth, yet retaining subtle grain bites. Choose from the menu of more than 20 varieties, with popular ones like mixed pork, meatballs, century egg and fish for a heartening bowl. Or customise your own rendition to suit your tastebuds.
The porridge goes well several signature side dishes. The ginger chicken, which is popular among diners, is poached chicken garnished generously with savoury minced ginger and scallions. Another dish is raw salmon that uses sesame oil as dressing, topped with julienned ginger and chilli. Fried dumplings, packed with water chestnut, prawn and minced pork are also a favourite dish. If you are looking to have some greens, try the stir-fry watercress, it is crunchy!
Get a bowl in the nostalgic, laid back ambience of the coffeeshop. A comforting food that will surely brighten up the day!
Operating hours:
6.15am - 10pm
Open daily
Closed for 3 days on Chinese New Year
Address:
65 Tiong Poh Road, Singapore 160065
Kampong Chicken Eating House (甘榜山雞餐室)
The eatery, helmed by Mr Lim and Mr Teo, has been offering its signature dish since 22 years ago. The chicken is characterised by its brilliant yellow skin, which is done simmering in yellow ginger broth. Chicken is then dipped in icy cold water, and the result is the tender chicken with crystal, jelly-like skin.
Cooked with thick chicken stock, the rice is fluffy, with good hints of ginger, pandan, and well loaded with aromatic chicken flavour.
The complementary soup that comes with chicken rice may look deceptively bland. But once you tasted it, wow, you'd be left wondering the amount of efforts put into it! It is cooked with the same stock as the chicken rice and with lots of cabbage to add natural sweetness.
There're some side and Zi Char dishes to try out like chicken feet, liver and gizzard. Try out their Zi Char stir fried potato leaves and Ngoh Hiong to give yourself a delectable feast!
(This video was filmed before Malaysia’s chicken export ban)
Operating hours:
11am - 10pm
Address:
247 Outram Rd, Singapore 169047
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