Thursday, September 25, 2014

Rong Cheng Bak Kut Teh : Dark Clouds Looming

Disappointing.
 
Standards have dropped tremendously. The lukewarm bak kut soup ($7/pax) was the ominous sign of a meal that eventually went downhill. The pork ribs, regardless of which country it came from, was not consistently cooked. It was the first time I encountered so much difficulties tearing off the meat from the bones.

When cold lettuces and cold pig liver/kidney slices are thrown into a broth that is not hot enough, the final outcome of the Pig Liver & Kidney Soup ($5) was a mishap that stink of blood. Besides Bak Kut Teh, this place also sells some zi char dishes like the miserable plate of Sambal Potato Leaves ($7) full of withered greens. Other side dishes include braised beancurd skin ($3), braised peanuts ($2) and braised pig skin ($2) but none raised above the bar. Perhaps the Mee Sua Soup ($2) and the Fried Prawn Roll ($10) were the only pillars we could lean on.
Ironically, isn't this place known for its Bak Kut Teh in the first place?
Rong Cheng Bak Kut Teh 榕城(新民路)肉骨茶
Blk 26 Sin Ming Lane #01-114/117
Mid View City
Singapore 573971
7am to 9pm daily

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