Leon Kee Claypot Pork Rib Soup

Having had the Teochew style of bak kut teh for the majority of my life, getting to indulge in the Hokkien version of the dish was a refreshing change. The main difference, of course, would be the broth, and here at Leon Kee Claypot Pork Rib Soup, you get a dark, robust and herbally broth that is packed with plenty of umami. The concentrated flavours are the result of hours of simmering and the fresh herbs and pork ribs used really shine through with every mouthful that you take. I also appreciate how they do not hold back with the ingredients; each claypot comes brimming with chunky pieces of pork ribs and these fill up the bulk of the pot. The meat is fall-off-the-bone tender, unlike many places where it is usually tough and hard to chew. Pair this with the provided sauces such as chilli, sweet sauce and soy sauce to enhance the flavours of the meat. I especially love the chilli sauce which was punchy and not too overwhelmingly spicy till the point where it masked the flavours of the pork. You can also add an additional 50 cents to get a bowl of rice to enjoy with your bak kut teh. For just S$6 per bowl, it truly is very value-for-money. They really are well-deserving of the Michelin title!

Having had the Teochew style of bak kut teh for the majority of my life, getting to indulge in the Hokkien version of the dish was a refreshing change. The main difference, of course, would be the broth, and here at Leon Kee Claypot Pork Rib Soup, you get a dark, robust and herbally broth that is packed with plenty of umami. The concentrated flavours are the result of hours of simmering and the fresh herbs and pork ribs used really shine through with every mouthful that you take. I also appreciate how they do not hold back with the ingredients; each claypot comes brimming with chunky pieces of pork ribs and these fill up the bulk of the pot. The meat is fall-off-the-bone tender, unlike many places where it is usually tough and hard to chew. Pair this with the provided sauces such as chilli, sweet sauce and soy sauce to enhance the flavours of the meat. I especially love the chilli sauce which was punchy and not too overwhelmingly spicy till the point where it masked the flavours of the pork. You can also add an additional 50 cents to get a bowl of rice to enjoy with your bak kut teh. For just S$6 per bowl, it truly is very value-for-money. They really are well-deserving of the Michelin title!