Location: Rangoon Road; The Shoppes at Marina Bay Sands; Tanjong Katong Road; Keeg Lee Road, Singapore
Official Website: www.ngahsio.com
You’re in for a treat, readers. Over the next couple of months, Candid Cuisine will take you to a journey in one of the hubs of intersecting cuisines ~ Singapore.
You may know Singapore for it’s popular dishes such as Singaporean Laksa, or the famous Hainanese Chicken Rice from Boon Tong Kee but it has grown to much more than that. The globalization phenomenon has changed its food staples in simple hawker stalls such as Lau Pa Sat into ultimate culinary destinations hailing from celebrity chefs worldwide. It’s certainly Asia’s very own Lyon though one can argue, there’s hardly not much identity in their dishes but foodies rejoice as nearly every single cuisine is present in this small island.
First Stop: Ng Ah Sio Bak Kut Teh 黄亚细肉骨茶 Pork Ribs Soup Eating House
Bak Kut Teh is probably one of the staples when you visit in Singapore but it’s one of the dishes that’s very rich in history. Some believed that Bak Kut Teh originated from the time of the Republic’s founding during the 1950’s when workers migrated from China to work down the coolies of the godown of the Singapore River. With small salaries and much of hardship, they boiled pork bones in soup as a form of nourishment for their tired bodies.
There are three varieties of Bak Kut Teh that is popular in Singapore: Teochew, Hoklo (Hokkien), and Cantonese. Teochew is the most common among the three, and is peppery and garlic in taste.
The Teochew laborers further enhanced Bak Kut Teh by turning it into this dish of peppery taste. Mr. Ng Mui Song, one of the founders of Ng Ah Sio, experimented and turned it into Teochew style, serving it with You Tiao (Chinese donuts that’s commonly served with congee these days) and some strong Chinese tea, that today is very well-known as the Bak Kut Teh tradition.
Ng Ah Sio’s Pork Rib Soup Eating House is the most popular restaurant serving authentic Bak Kut Teh since moving to Rangoon Road last March 15, 1988. For more than 50 years, Ng Ah Sio is now a brand that is synonymous to the Bak Kut Teh dish and is more than just a meager dish ~ Hong Kong’s Chief Executive Donald Tsang often dines here.
Ng Ah Sio’s Signature Bak Kut Teh
Ng Ah Sio’s Bak Kut Teh is served with two pork rib bones, and this robust peppery soup is free-flowing, so you can feel free to drink more than what is served.
At first the Bak Kut Teh will pass as a taste of spicy and bitter herbs, but each sip is heartwarming to the stomach, making you full and contented. It’s definitely a healthy dish.
Aside from their signature Bak Kut Teh, Ng Ah Sio serves a wide variety of dishes such as Braised Pig Skin, Pig Tail, Pig Intestines ~ virtually all parts of the pig is cooked. These are all great accompaniments to the classic Bak Kut Teh. A good beverage to pair your meal is their Luo Han Herbal Tea that can be served hot or cold. I would recommend you to drink it cold as the Bak Kut Teh is already hot.
Today, the Ng Ah Sio’s Bak Kut Teh is a proud winner of the SPBA Award 12 Heritage Brands (Singapore Prestige Brand Award). While you enjoy Bak Kut Teh, you can just feel the hardship of the workers who were toiling day and night and all they can afford was this bowl of soup. It means so much more when you eat this when you know what the dish has been through to reach this prestige.
Ng Ah Sio Bak Kut Teh Rating:
|Taste and Originality:||( 4 / 5)|
|Customer Experience:||( 3 / 5)|
|Value for Money:||( 3.5 / 5)|
|Brick and Mortar:||( 3 / 5)|
|Average:||(3.4 / 5)|
Check out the rest of Candid Cuisine’s Singapore Series:
Singapore Airlines Inflight Economy Cuisine
Food Republic Suntec City
Lau Pa Sat
Crystal Jade Steamboat and Xiao Long Bao Buffet, Holland Village
Din Tai Fung
Ng Ah Sio Bak Kut Teh
Dragon Tree Katong Laksa