Restaurants & Bars 4

Hong Lim/Hock Hai Hawker Centre, Singapore

Limster | Jan 24, 200503:44 AM

Another oldie of the Hawker Centre scene.

Morning Bah Kut Teh Stall ("Morning" refers to name of stall not time of day) -- it's on the ground floor in a corner.

Bah Kut Teh's a Hokkien dish from the region -- long cooked pork ribs in an aromatic broth made with dark soy sauce, star anise, white pepper, cinnamon and cloves. Skip places that serve a brown stock -- look for ones that provide a nearly pitch black stock that typifies the dark soy sauce favoured by the Hokkiens.

The version here is superlative -- the large bowls of broth are evocative, full of dark spices, full and darkly silky but never overwhelming -- great control on the spice combination. Soak it up with you tiao/fried dough crullers or pour it over rice.

The ribs are dipped in a sticky dark soy sauce, piquant with chopped spicy red chillis -- it's beautiful when chilli, sauce, rice, meat and broth are savoured simultaneously.


Cuppage Plaza Duck Rice Stall (on second floor)

Very good duck rice, even if it's not the absolute best. Excellent braised duck, crunchy slices of pig's ears, garnished with cilantro that freshens up the palate. Duck soup is nearly as delicious as the bah kut teh broth, similarly spiced and full of duck flavour. Good flavour on the rice, cooked with the braising stock. I just wished it was cooked with chunks of taro.


There's a very famous char kuay teow stall (Outram Road) here. Wasn't open on the weekend, but we'll definitely be back for it.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH