The shop is located at 1 Fusionopolis Way, 138632 which is conveniently located right above one north mrt station. This is the first time i step into Fushionpis. This is a relatively new building which houses quite a number of research and development complex and it is also a business park. (hahah hence the name fusionpolis)
The shop is located on the 2nd floor however it was hidden in a very strange corner. We have difficulty locating the shop until we saw the banner hanging out near the lift.
When we went in to the shop, it was empty hahaha i suppose it was around early dinner time. Hence we just choose whichever spot we want hahahaha :P. The menu was placed on the table. Other than thier bkt there is still charsiew and some other marinated meat. In the end, we ordered one bkt and innards.
Prior to this i was explaining the history of rong hua bkt to my gf. However i told her a very very short version hence i went to find the long version and post it here!
Story time!!
The originating roots of "Rong Hua Bak Kut Teh" can be traced back all the way to the 1920s, when our founding grandfather, Mr Chua Ah Hua migrated to Singapore or Nanyang in search of a better life and fortune for his family. When Mr Chua arrived in Singapore, Bak Kut Teh was already being served by the Teochew's around Char Jung Tao (Clarke Quay).
In the early days, Ah Hua started work as a coolie (manual labourer) and he discovered that by consuming his favorite Bak Kut Teh soup regularly in the morning, he found the energy boost he needed for his back breaking work of unloading sacks of rice off the sampans. His interest in this dish soon led him to find pulpilage as a kitchen apprentice at a well known Teo Chew Bak Kut Teh stall owned by his village elder, Uncle Rong.
As the years gone by, the young Ah Hua grew in culinary skills and experience under the discipleship of Uncle Rong. What truly impressed Uncle Rong was the hard work and dedication displayed by Ah Hua in his personal goal to perfect the culinary art of Bak Kut Teh.
In Uncle Rong's own words, the highest level of culinary success is when Bak Kut Teh becomes a dish prepared "using your own heart and soul". Before the late Uncle Rong passed away, he named Ah Hua his personal successor and together with the younger Ah Hua, they went on to develop their very own unique blend of popular pork ribs' soup recipe, which eventually went on to be known as Rong Hua Bak Kut Teh.
Okay end of the story hahaha the food is served!!!! hahah piping hot bowl of rong hua bkt is served. The portion of the meat was quite little however since i am a soup lover hehehe free flow soup which easily satisfied me hahaha. The soup has a tinge of pepperish spiciness in it( i esp love spicy bkt as once i went to Taman Sentosa in Johor Bahru to eat thier famous bkt i was abit disappointed that it is the kind of herbal flavour bkt none the less it is still tasty though hahaha) However i still feel the spiciness was not enough hence i added more white pepper. I oso feel that the soup is not salty enough lacking in the savoriness. The meat was soso some felt over cooked and hard actually. However i jz kept asking the auntie to keep refilling the soup since there were no other people and she was more than willing to serve our table.
Next up the innards! The innards were marinated and soaked in black sauce which makes it very flavorful. The innards were very soft and chewy but abit too salty but bring on the rice man!!!! rice + innards = more rice and innards hahahaha
Verdict: Worth it if since we have groupon but meat portion was v little
No comments:
Post a Comment