Check out that long piece of pork rib! My parents say that the rib cage is the best cut for Bak Kut Teh as it's the sweetest cut. I don't like pork generally so its a mystery to some friends why I love Bak Kut Teh. The reason is because the herbs and spices help to reduce the porky taste of the flesh. I usually prefer to drink the broth more than I enjoy chewing on pork ribs. I found the pork rib to be a little too tough for my liking but Dad loved it. Different strokes for different folks I guess.

In spite of the tough pork rib, I loved the broth as it was very tasty. The broth here is clear unlike the light brown/dark brown versions at some other stalls. It's prepared in the Singaporean style, I wish it had a little more pepper though. Some people equate the colour of the soup with how good it tastes (ie. they tend to think of clear broths as being dilute and devoid of flavour). They should be pleased to discover that the clear broth here is robustly flavoured. Bak Kut Teh stalls are great as we get refills. The lady pours the soup from a huge kettle, how practical! I love to drink soup as it's one of my favourite Comfort Foods! This is definitely a MUST-TRY!