Have wanted to try Outram Park Ya Hua Rou Gu Cha for a while after eating a couple of times at Ya Hua Bak Kut Teh, which I was not particularly impressed with. Both stalls apparently use the same family recipe with the former opened in 2001 and managed by Frankie Gwee, brother of Ms Gwee from the latter at Havelock Road. On the 1st floor of Tanjong Pagar PSA Complex along Keppel Road, the non-air-conditioned place between two coffee shops was bustling when I was there for lunch on a weekday. Despite the hot weather of late, many were not put off from drinking the hot broth made from simmering pork ribs with various spices for many hours. There are a few versions in Singapore – both the Teochew and Hokkien ones are garlicky and peppery (the latter is darker and a tad sweet due to the addition of dark soy sauce) while the Cantonese one, also commonly found in Malaysia, has a strong herbal taste. Here, the light-coloured Teochew-style Bak Kut Teh is served.
