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8 DAYSpartitioned dining areas a la Ichiran
Ramen where you can eat in a
semblance of solitude.
“BakBak is the new generation
of bak kut teh eateries that
will pave the way for our iconic
Singapore dish in the new
millennium,” says Lim. Interesting
fact: powering this concept with
Lim is F&B entrepreneur Kang Puay
Seng, former managing director
of soya bean brand Mr Bean and
the man who is bringing Gong Cha
bubble tea back to Singapore.THE LOOK: In line with that whole
fuss-free concept, the décor of this
two-storey shophouse is clean and
minimalist. Think whitewashed,
air-conditioned interiors with plain
wooden floorboards on the ground
level, all-white furniture, and sleek
black fans and spotlights dotting
the white raftered ceiling. The
second storey is largely similar,
except with wooden stools instead
of chairs.- BakBak
10 CIRCULAR RD. TEL: 6222-8022.
Open daily except Sun. Mon-Sat 10am-11pm.
Last orders 30 mins before closing. http://www.
facebook.com/bakbaksg
Rong Cheng Bak Kut Teh spent
almost four decades confined
to an old-school coffeeshop in Sin
Ming, only moving to more modern,
air-conditioned premises at Midview
City in 2012. But with its latest
venture, led by second-generation
owner Lionel Lim, 43, Rong Cheng
has leapfrogged into the 21st
century and over the competition.
At the hilariously named BakBak
(which translates to 'meat meat'
in Hokkien), which the peppery-
style bak kut teh pioneer opened
in July, every table has a QR code
linked to an app that customers
can use for online ordering and
payment — no more queuing up at
the cashier during busy periods;
no more having to give your order
to wait staff. Heck, if you don’t feel
like interacting with anyone at all,
the 80-seat air-conditioned eatery
has you covered: just grab one
of its “solo booths”, individuallyeat