A new kid on the block, B.K.T. by Kong Kee serves up piping hot local delight, Bak Kut Teh, as the name suggests. I am quite a Bak Kut Teh fan myself; Thinking about it makes me salivate more often than not. Brought to you by the same people who behind the Kong Kee Seafood Restaurant at Geylang, they promise to whip up authentic recipes of Bak Kut Teh. Probably the only restaurant to serve three types of Bak Kut Teh, you can consider dropping by the restaurant to satisfy your BKT craving if you’re in the area. Its menu is considerably extensive – almost all parts of the pig that are supposed to be there are there, which excites me because I am a digger for those delicacies.
Kai Lan ($3.50) :: I am surprised at how affordable they’ve priced this at. Despite so, I quite believe that it only serves as its nutritional values and nothing else – its taste is nothing to yell about. Ordinarily cooked.
Pig’s Liver & Kidney Soup ($6) :: Again, very reasonably priced, considering that they have a physical shop. A bowl of soup like this at a food court would cost about that price as well. The soup base is that of the Teochew style’s (more commonly known as the ‘normal one) – one of the three types of Bak Kut Teh the restaurant serves. Like its counterpart, it tasted ordinary, only barely enough to cope with the craving.
Braised Pig Intestines (Fen Chang) ($6) :: Pig Intestines is one of my favorite parts of the pig. However, I was greatly disappointed by Kong Kee’s rendition. I thought the root of the problem is the thickness of the intestines. It was too thick, which led to it being slightly on the tough side. And also, the intestines could barely soak up the gravy.
Braised Pig Leg ($8) :: Of the starters, I thought this was the best of the night. Well-drowned in the gravy. Soft meat. Not overly fatty. Only downside is the small portion. But I’d know better for pig legs to be like this.
Teochew Style Bak Kut Teh ($6.50) :: Dubbed as the ‘normal base’, Teochew Style Bak Kut Teh is one of the three types of soup bases at B.K.T. by Kong Kee. If you compare this to the renowned Song Fa Bak Kut Teh at Clarke Quay, this is not as addictive, but still good enough to get us drinking to our heart’s content. The Bak Kut, was alright. It was more towards the tough side – don’t be expecting to sink through the meat with ease. Like in other Bak Kut Teh establishments, this soup base is refillable.
Malaysian Klang Style Bak Kut Teh ($6.80) :: Depending on your preference, the Malaysian Klang Style has a strong herbal base. I am generally fine with herbal liquids, but this came across a ‘tad too strong for me. This takes a longer hour to brew. Probably because of that, and that it’s not as commonly ordered, it doesn’t come with a refill.
Dry Bak Kut Teh ($12) :: Its costliness is all worth it. It’s well-liked at the table. I’ve never tried Dry Bak Kut Teh, and this encounter was a pleasant one. Unlike the other two with broths, this one is reduced to a thick gravy, with dried herbs and chili. This version has a tangier, more distinct and sharper taste to it, making your taste buds jump in excitement. I say go ahead, pour a bowl of rice ($1) in it, stir, and indulge.
It is a 140-seater restaurant, getting a seat in the evening is usually not a problem. But if you are heading there during lunch on a weekday, you might want to be prepared a little. Turnover time is short though, so it’s not that bad. Reservations are welcomed. I surely wouldn’t mind heading back for their main highlights. Their service is good when come into contact, but trying to catch their attention proves to be a challenge with huge-ass pillars inevitably planted along the middle of the venue.
—> Note #1: Prices stated are net. No GST and Service Charge.
Address: 19 / 20 China Street, Far East Square
Telephone: 6536 3023
Photos by Kathleen.