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It started with another email thread again, this time Camemberu suggested to check out the famous Founder Bak Ku Teh and a date was set. I don’t usually write posts about hawker food. It’s not like I don’t eat hawker food, but the problem is I have too many backlogs of the nice places that I went recently.
Founder is one of the few popular choices that most people will think of them when you mention Bak Kut Teh. You know a place is famous when we actually queued up twenty minutes for a table by the road side of Balastier road, watching the others slurping down their warm peppery soup.
The fact that the walls are filled with the numerous photographs of famous celebrities, and there’s hardly any empty space for new photographs that they probably paste it over some of the fallen-stars. Or the fact that even when we left the place, there’s still a snake-like queue waiting outing for their turn to get in – just for a bowl of bak ku teh.
While the highlight of the show should be the pork ribs, but the pork trotters was even better. Surprisingly, the proportion of lean meat to fats was just right; there wasn’t much fats like the usual pork trotters. The meat was so tender that it falls off the bone and melts in your mouth splendidly.
We also had an pig organ soup that consisted of kidney, liver and small intestines. I like how the medium-rare liver retained it’s tinge of pink, and the robust flavour of the kidney, but the soup lacked the wow factor.
The Bak kut teh was quite a let-down – we were expecting a lot for the fact that we queued twenty minutes for this. Or for the fact that we ordered wrongly and had the normal tough pork ribs instead of the supposedly superior loin ribs. There was the usual side-dishes like youtiao, beancurd skin, salted vegetable, and braised taupok (beancurd).
Long story short, if you like my review please do come by ladyironchef . . . for the delicious in you
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506
Founder Bak Kut Teh has been in the Balestier area for many years and has built up its reputation as one of the best Teochew style Bak Kut Teh stalls in Singapore. The multitude of celebrity photographs taken at the store are testament to that and so are the crowds that throng this outfit during its opening hours.
Just a small nugget of information for those who didn't know, Teochew style Bak Kut Teh is characterised by a clear soup with a peppery base whereas the Hokkien style Bak Kut Teh is darker in colour and heavy on the herbs. As to which tastes better, it boils down to individual preferences. I, for one, prefer the Teochew style. Founder's soup base is very peppery and light, with the pork ribs cooked just right (the meat is slightly reddish). The result is tender pork ribs which exude the tasty goodness of the soup. At $5.50 a bowl, it is slightly on the high side though. But there's air conditioning if you sit inside and the quality is really consistent and good, so I guess its worth the extra money.
See all my pictures here
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