Started from Jurong Point’s food court selling mixed organ soup, owner Mr Ong decided to open a bak kut teh stall in Boon Tat street. After 3 years rental contract ended, he moved to Cecil Street, in a coffeeshop where they sell roti prata. It’s not easy to locate it but if you do, climb up the stairs and enjoy the air condition while enjoying bak kut teh.
The essence of having bak kut teh ($10.50) is to have fresh pork ribs. Like all other BKT stalls, their pork ribs are cooked with garlic and peppercorns. The result is an unassumingly clear bowl of soup that is full-bodied, garlicky and peppery with a subtle sweetness from the pork. The staff will go around to top up the soup for you.
Hwa Ji also serves Dry Bak Kut Teh ($10) where pieces of pork ribs is cooked with dark soya sauce, enhanced with dried chili, lady’s fingers and dried cuttlefish. What makes this dish stand out is the strips of dried cuttlefish that gave the depth and a lovely punchy flavour.
The stall welcomes a lot of Japanese tourists so they have created Katsuobushi Beancurd ($6.50) where the soft beancurd is deep fried and topped with bonito flakes.
Preserved Veg Braised Pork ($7) still comes with a bite and not too salty. I thought the pork ribs were a little on the tough side.
Hwa Ji Bak Kut Teh
Address: 141 Cecil Street, #01-03 Tung Ann Association Building, Singapore 069541
Phone: +65 6448 5955
Opening Hours: Mon to Fri 7am to 7pm; Sat 7am to 3pm
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