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Rong Hua Bak Kut Teh 榮華肉骨茶, Singapore @ Fusionopolis – The legacy of Uncle Rong & Ah Hua
While Rong Hua Bak Kut Teh may be new to many (or at least for the glutton family), it’s definitely not new in Singapore. The history of Rong Hua Bak Kut Teh can actually be traced back to 1920, where a man called Ah Hua came to Singapore from China and worked as a coolie or hard labourer around Clarke Quay or Singapore river in search of a better life. When he discovered Bak Kut Teh, his strong interest in this dish soon led him to find pupilage as a kitchen apprentice to learn this Teochew dish from Uncle Rong – a village elder well known for his Bak Kut Teh.
Ah Hua’s hard work and dedication finally won the heart of Uncle Rong, and he decided to name him as the successor to take over the business – and that’s how Rong Hua Bak Kut Teh was born. Thanks to their invitation, we were introduced to this new outlet of Rong Hua Bak Kut Teh.
Though we have already published our Top 5 best Bak Kut Teh in Singapore, we are constantly on the hunt for good new comers or those that we could have missed out from the list. So, can Rong Hua Bak Kut The elbow their way onto the list?
Conveniently located in Fusionpolis directly above One North MRT, Circle Line, this relatively sizable restaurant welcomes patrons with its east meets west decor: black wooden tables and chairs lined along a red brick wall. Simple, neat and nice – in the comfort of an conditioned environment.
The broth was the typical Teochew style pepper-based herbal soup, and taste wise closely resembles Ya Hua Bak Kut Teh, which is one of our favorites. We like it for it well-balanced peppery flavour, and also how the pork rib (bak Kut) was more tender than many other Bak Kut Teh stalls we’ve tried.
The you tiao (dough fritters) were fresh and tasted great when dipped into the piping hot Bak Kut Teh broth. My son gobbled down two bowls of you tiao alone. The piping hot soup was refilled many times and half of our stomachs were probably filled up just by the peppery broth.
Braised pork, eggs, peanuts, salted vegetable, bean skin were well seasoned and flavourful.
Braised Bean skin was soft and infused with the seasoning from the sauce. Thumb up!
The smoked duck, which is the signature dish here, is highly recommended as well. Smoked duck has a bolder flavour than chicken, with a higher fat content that also helps to trap and seal the juices. The thinly sliced red meat was tender and extremely flavorful, and is a dish you should not miss. Their signature Honey Roasted Char Siew was another dish that packed with heavenly flavour and a must try. (The below photo was a scale version and not the full serving size as we do not wish to waste food)
Besides the Bak Kut Teh, the Kong Bak Pau 扣肉包 (Braised Pork Belly) is also worth a try. Fatty braised meat saturated with luscious gravy and wedged in between steamed buns, the combination was irresistible and we couldn’t get enough of it.
This is especially evident from my son who had no interest in Kong Bak Pau at first, but whose mind was changed after just one bite. (Of course we had to pay the price – by sacrificing the rest of our share!)
However, on our second visit, the Kong Bak Pau was a little too sour, apparently with the excessive use of black vinegar. The quality control and consistency in taste may need to be strengthened.
Overall, Rong Hua Bak Kut Teh is pleasantly tasty and has the potential to make a name for itself, as long as it maintains a consistency in food quality!
Rong Hua Bak Kut Teh 榮華肉骨茶
Add: 1 Fusionopolis Way , #02-13, Connexis, Singapore 138632 (Directly Above One North MRT, Circle Line)
Tel: 6469 3536
Hrs: Mon to Sat: 11:00am to 9:00pm, Closed on Sundays & PHs