Rong Cheng Rou Gu Cha 榕城肉骨茶: Pioneering Bak Kut Teh Stall Makes a Comeback

Started by uncle Lim Hai Chay 林海星 with 45 years of history, Rong Cheng was the first to introduce loin ribs to Bak Kut Teh and also created the clear peppery Bak Kut Teh we all know. Previously, no one did that and the soup was dark with soy sauce to mask the taste of the meat. The new hawker stall at Blk 505 Ang Mo Kio Ave 8 coffeeshop is a relaunch from the original store at Sin Ming Road.

We tried out most of their dishes starting with Dragon Rib Soup ($9), which comes with two loin ribs that has two types of meat on each, leaner and fattier across the bone. The addictive broth is made in the traditional Teochew style of cooking pork ribs with just only garlic and pepper. Make sure it is hot by topping it up as we found it became cold quite fast.

Sides options include Mui Choy ($2),Tau Kee ($2), which is a bit sour, and You Tiao ($1.50).

Pig Liver Soup ($5.50) was a surprising find. Normally we don't really like to eat pork liver becasue of its sandy taste and smell. But this one was very chewy and we ended up finsihing all.

Pig Trotters ($6.50) is also a dish we recommend you to try. The master stock has fully braised into the meat and you get to enjoy the lean, fat and skin part of the pork.

Rong Cheng Rou Gu Cha 榕城肉骨茶

https://www.facebook.com/rongchengrougucha/

505 Ang Mo Kio Ave 8, Block 505, Singapore 560505