While you’re flipping for the cold side of your pillow, nestling on your bed, Teh Kim Tek churns out piping hot bowls of Bak Kut Teh as early as 5am. This is a rhythm to ears for early birds as you don’t actually experience this elsewhere. There are two shop lots, just cherry-pick your dining space, be it below towering trees with fresh air or commodious restaurant filled with plastic tables and chairs. However, you’ll somewhat forget the surrounding once the enduring dish sits before your eyes.
Stepping into the eatery, rather kicks away all those heavy-eyed vibes, patrons are full-of-life, slurping the aromatic broth and chomping down the meats. Their “Sai Kuat”, relatively translated as “small bone” is the stellar of the menu, brimming bowl loaded with succulent meats that are fall-off-the-bone tender and vegetables that add a layer of crunch and colour.
The treacly soup hits your palate with a herby punch while your nostrils just glorify the whole whiffing experience till the last spoonful. Additionally, there are a couple of variants, if dark rich soy isn’t your bowl of broth, opt for peppery Teochew version, rather known as the Singapore style.
What is BKT without its golden partner? Chinese crullers come out hot from the vat then straight to your table. Other best sellers include Fried Bean Curd cubes, “Per Ker”, a gooey gelatinous pudding made with pork fat and last but not forgetting, fragrant rice.
Wash it all down with a glass of tea and take on the day after a scrumptious meal. Wonder how good it is? It’s worth ignoring the snooze option and just jump out from your bed to pamper your palates.
