Leon Kee Claypot Pork Rib Soup

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$6.0 -

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Leon Kee Claypot Pork Rib Soup has been around since 1941 and is run by an elderly couple. Before they moved to their current stall space at Alexandra Food Village in 1979, they were previously situated at Orchard Road near Mount Elizabeth hospital. For years, they’ve been dishing out their Klang-style (Hokkien) bak kut teh that is iconically served in a claypot. For the uninitiated, there are three styles of bak kut teh in Singapore: Teochew style, the most common, which is more peppery, Cantonese style, which has a strong herbal taste and Hokkien style, which uses both soya sauce and herbs. The Hokkien style bak kut teh served here at Leon Kee Claypot Pork Rib Soup is similar to the traditional Malaysian version of the dish.

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!

Melissa

Melissa

CONTENT WRITER / Duration of stay 25 years

Loves eating, cats, memes, and looking at memes of cats.

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※The shop's opening hours may vary due to COVID-19.

Mon 09:00~21:00
Tue 09:00~21:00
Wed
Thu 09:00~21:00
Fri 09:00~21:00
Sat 09:00~21:00
Sun 09:00~21:00
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  • #01-18, 120 BUKIT MERAH LANE 1, 150120
  • Alexandra Village Food Centre
  • EW19 Queenstown CC27 Labrador Park

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