8 Days — October 05, 2017

8 DAYS | 53

BOTTOM LINE: Prices here are slightly

higher than at your standard BKT joint, but with

its seamless electronic process and delicious,

wholesome Japanese-driven pairings with

traditionally prepared broth, BakBak may just be

changing the way we eat bak kut teh.

ON THE MENU: Even the menu has an austere feel to
it, with just six main courses and 13 side dishes (you
can have them as set meals too) compared to the large
zi char spread at Rong Cheng’s Midview City restaurant.
And everything is served in Zen white crockery and Muji-
esque wooden trays.

Chawanmushi $4.50

Pick from 10 types of sides to complete your meal. Choose

from options like Crispy Fish Skin or Fried Dough Sticks

(that’s you char

kway to you and

me, pierced with

skewers for easy

handling but sadly

over-fried). We

prefer this steamed

egg custard that’s

decently smooth

and tasty — it

paired nicely with

our bak kut teh

udon.

THE FOOD

8 DAYS

PICK

Natural Sliced Belly

Meat Soup $8

Shabu shabu-style organic pork

slices with a lovely clean taste

and slight marbling which you can

have with Australian short-grain

brown rice ($1.80) or Japanese

pearl rice ($1). A tasty option for

the more health-conscious bak kut

teh lover.

Dragon Ribs with Sanuki Udon $11

There’s the usual competently tasty Pork Rib Soup ($8)

of course, but what’s more interesting is Rong Cheng’s

signature sabre-like Dragon Ribs (loin ribs) that at BakBak

come paired with Sanuki udon instead of rice. It’s a thick,

squarish variety of udon with flat sides that originated in

Japan's Kagawa prefecture, which was previously named

Sanuki province. The eatery imports the smooth, slippery

noodles, which go surprisingly well with the juicy meat and

peppery broth, from Japan weekly.

Set meal:

Pork rib soup

with two side

dishes and

rice ($11).