Wang Jia Shan Jiao Bak Kut Teh, Joo Chiat Road
Joo Chiat is a foodies paradise with so many new and interesting eateries. But more and more bak kut teh stalls are also appearing. So one fine Sunday morning, Derrick, Kai and I went to try this new bak kut teh stall called “Wang Jia Shan Jiao Bak Kut Teh” (皇家山脚肉骨茶).
Teochew style bak kut teh is served here. Clear and peppery soup it is! Not very peppery lah, in my opinion. On the scale of 1 to 5, 1 being the least peppery, 5 being the most peppery. I would rate Ng Ah Sio as 5 (most peppery), Ya Hua Rou Gu Cha as 3, Wang Jia Shan Jiao Bak Kut Teh would be 2. The owner explained that they have toned down the pepper level after gating feedback from customers. Well, it is good to be listening to customers but I feel this bowl of bak kut teh will taste better if there is a stronger peppery kick. So they have Pork Ribs Soup ($5.50) and Prime Ribs Soup ($8.50) which came in a pair. You Tiao ($1) is also available for those that likes to dunk it into the hot piping soup.
And I love my bak kut teh with Pig Trotter ($5.50). Look at the thick collagen loaded skin. It is well braised, meat is tender and goes well with my white rice.
Besides the Pig Trotter, we also had Pork Belly ($5) which was packed with all the lovely flavours.
My favourite is the Teochew style Steamed Fish ($12-$18 each) where the fish steamed with tomatoes, salted plums, salted vegetables, chilli peppers, ginger and green onions, so the flavours are savoury, sour, spicy and altogether very appetising. We are rewarded with soft, succulent, smooth flakes of aromatic fish.
It is a tough competition for Wang Jia Shan Jiao Bak Kut Teh as there are another 2 Bak Kut Teh restaurants in the area. However, one plus point for them is, they are opened until the wee hours at 2am, which gives foodies more choices.
Wang Jia Shan Jiao Bak Kut Teh (皇家山脚肉骨茶)
Address: 169 Joo Chiat Road
Opening Hours: Tue-Sun 10am – 2am, Closed on Mon