There’s hardly a time I ever contemplate bak kut tehfor a full meal given my aversion to the natural variation. But when there’s one factor that might sway me, it’s a longtime native franchise entering into the BKT enterprise, particularly in the event that they’re as in style as River South (Hoe Nam) Prawn Noodles.
In Jun 2023, River South Hoe Nam Prawn Noodles departed from its 25-year location, shifting throughout the road into a contemporary, air-conditioned eatery. Whereas actually bittersweet, Hoe Nam Bak Kut Teh opened on 1 Aug instead, bringing a completely totally different suite of dishes to the general public and marking one other large milestone since their humble beginnings within the Nineteen Seventies.
Only a quick stroll from Potong Pasir MRT Station, this comparatively new eatery has retained its open coffeeshop-style seating, which makes for a well-recognized environment to those that used to frequent the previous prawn noodle flagship location.
What I attempted at Hoe Nam Bak Kut Teh
The recipe for Hoe Nam Bak Kut Teh’s Spare Ribs (S$7)rou gu cha is considerably of a mixture of each kinds. It possesses Teochew’s peppery base whereas additionally borrowing features of the Hokkien method. A liberal garnishing of coriander and carrot strips had been positioned on the half-submerged ribs.
The very first thing we observed even earlier than bringing the spoons to our mouths was an extremely peppery perfume. On sipping, the soup delivered sturdy, repeated kicks to our senses. Not so overwhelming that we have been postpone, and transient sufficient that the soup was stimulating as we swallowed.
True to their authentic recipe, it was additionally punctuated with natural notes that gave the fragile sweetness much more raise. Because the bowl drained, I noticed not less than 1 full head of garlic resting on the backside.
Given using pork ribs in each prawn noodles and bak kut teh, I used to be anticipating extra tender meat. Most items have been undeniably comfortable and simply coaxed off the bone however I additionally encountered harder, chewier parts that introduced considerably of a problem (ah sure, the results of one other prolonged shoot). My companions confronted no concern biting into them in any way.
Condiments are freely accessible for the taking. We opted for some darkish soy sauce with chilli, giving the thick chunks a deep, earthy scent that dug via the bak kut teh’s much less impactful perfume. The sauce tapers off to a subtly bitter shut, tacking on depth to a calmly candy profile.
The Braised Pork Knuckle (S$7.80) was a easy but alluring aspect dish served with a darkish moat of gravy encircling a full hock topped by coriander leaves.
Once I tried to pry it aside with a single pair of chopsticks, the pores and skin readily gave method like some chivalrous gentleman.
Regardless of the inclement climate and a prolonged shoot, the braised meat was gob-smackingly succulent. The ridiculously excessive ratio of fats made every bit a decadent journey down Ldl cholesterol Lane as I chewed via the various comfortable textures tinted within the sweet-savoury braising sauce.
No matter meaty presence there was solely served to intensify every chew of this fatty minimize. I don’t use the time period calmly, so relaxation assured that the knuckle had been cooked to attain peak fork-tender-ness.
The highs simply saved coming. Subsequent was their rendition of Claypot Bak Kut Teh (Dry) (S$13.90). We had watched the top chef prepare dinner the pork ribs to a darkened shade within the gravy, the recipe for which we had been advised was intently guarded.
The thick gravy’s color apart, there have been additionally gradients of wine dotting the floor of every rib. Their dimension is very like these within the bowl of Spare Ribs – a hefty problem for a pair of chopsticks. Resting within the gravy have been dried cuttlefish strips, chilli, and woman’s finger.
No variety of images can depict how cleanly the meat parted from the bone. It took only one easy movement of the chopsticks throughout its size to separate the 2. Not like the pork knuckle, the ribs have been a lot meatier and supplied a great chew.
What units the dry bak kut teh aside from the opposite dishes is how the gravy intermingled with the meat. A lot, a lot richer with a contact of umami and a delicate heat from the dried cuttlefish and chillies. Protected to say, I used to be an enormous fan.
Hoe Nam Bak Kut Teh ensures that their steamed fish is recent; should you discover it missing, the dish may be returned for a refund.
It felt like daylight theft on our half for an entire Steamed Seabass to be priced at simply S$12.90. The fish itself was served instantly out of a steamer and introduced with its sides splayed out with their trademark garnishing and a shallow pool of seasoned soya sauce.
As a result of it had been sliced via the center and laid out flat, the meat on each side was simply accessible. Merely bracing with chopsticks and scooping with the spoon was sufficient to shear off a correct chunk. Its texture was a pleasant stability of agency and flaky, and importantly, complemented the soya sauce to a fault.
Equally deserving of the highlight, the sweetened soya sauce brings a delicate contact to the steamed fish and dipping every bit of fish in it was a should for me. Some ginger and nice garlic additionally offered mild nudges occasionally, making it a different palate journey.
The Salted Greens (S$2.50) are pickled to attain a tasty mixture of candy and savoury. This dish requires a big quantity of rice for firm as it will probably get overwhelming with consecutive spoonfuls.
We have been advised it is a in style alternative amongst diners, and it’s simple to see why. There’s loads right here for palate cleaning or as a harder-hitting dish to distinction the milder dishes.
Not a lot must be stated concerning the Braised Tau Kee (S$3). The heap of tofu pores and skin had soaked up a lot of the braising liquid, I may swear it squelched once I swiftly stuffed the sheets in my mouth. Half-tender, part-chewy, their distinctive texture ensures you’re not chowing down a homogenous mash of soppy meals for a meal.
Closing ideas
I completely loved just about all the dishes at Hoe Nam Bak Kut Teh, although some far more than others. Particularly, each the Braised Pork Knuckle and Claypot Bak Kut Teh (Dry) had my style buds by the throat the whole time.
The pork ribs of each BKT variations, not less than to my companions, have been decidedly tender. When you’re an enormous fan of the Teochew fashion, the Spare Ribs rou gu cha and, by extension, their Signature Claypot BKT (Soup) (S$18.90) and Premium Spare Ribs (S$10.80) ought to be up for rivalry because the spotlight.
Regardless, the Claypot BKT (Dry) is certainly value a attempt as effectively for its extra strong flavours. When you’re planning to drop by, don’t neglect about their remarkably inexpensive steamed fish.
