Tuesday, 25 October 2011

A Common White doesn't mean its better than a Rare Black (Closed)

A few weeks ago, I have written about carrot cakes in Singapore. When I was given a choice to choose between a black coloured or a white coloured of a same dish, I will usually choose the white one.

The reason behind my choice would probably be due to...
  • the fact that I want to taste original taste of the dish, without adding pepper, soya sauce, etc
  • health cautious... (I know this is kinda =="", but there are a lot more dishes I wanted to try before the end of the world :P)

But there are also times where the Common White can lose out to the Rare Black in terms of the taste and this would probably be one of the best example.

As usual, food comes first.

Nowadays in Singapore, when you step into a 'Bak Kut Teh(肉骨茶)' store, chances that you will be getting a bowl of 'Bak Kut Teh(肉骨茶)' with a White Coloured bowl of soup would probably be pretty high. But hey, take a look at the bowl of 'Bak Kut Teh(肉骨茶)' in the above, it's actually serving a bowl of 'Bak Kut Teh(肉骨茶)' with Black Coloured Soup. Isn't it a pretty rare sight to you?

Let us take a closer look at this bowl of 'Bak Kut Teh(肉骨茶)'.
Besides for the 'Bak Kut(肉骨)' which is a must in a bowl of 'Bak Kut Teh(肉骨茶)', 'Tau Pok' and vegetables were also given in a bowl of 'Bak Kut Teh(肉骨茶)'. What I like most about this bowl of 'Bak Kut Teh(肉骨茶)' would be the herbal soup and generous pieces of 'Bak Kut(肉骨)' that was given in a bowl of 'Bak Kut Teh(肉骨茶)'. Although the soup was pretty tasty, I don't encourage you to go for too many rounds of the same soup as it might be too heaty for your body. As for the 'Bak Kut(肉骨)', the meat were fat and juicy. Unlike some of the 'Bak Kut Teh(肉骨茶)' stalls that I had tried, the stall owners were pretty generous with the amount of 'Bak Kut(肉骨)' that was included in each and every one bowl of 'Bak Kut Teh(肉骨茶)'. :D

In comparison between this place and many other places, I think that this place had a larger variety of dishes. Just for the 'Bak Kut Teh(肉骨茶)' alone, there's already an variety to choose from. There's the usual 'Bak Kut(肉骨)' or Pork Ribs, Pig tail, Pig intestine, etc. They also have side dishes like salted vegetables, stewed egg, stewed intestines, etc.

So what is the stall behind all these delicacies?

The name of the stall would be 'Leong Kee (Klang) Bak Kut Teh(梁记(巴生)肉骨茶)'.
If I'm not mistaken, they are closed in the afternoons and they are open for business from late afternoons onwards.

* Click here for the location of 'Leong Kee (Klang) Bak Kut Teh(梁记(巴生)肉骨茶)'.

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