Outram Park Ya Hua Rou Gu Cha

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.

Waited around for a table that was promptly cleared as soon as I was seated. A big bowl of Fried Dough Stick, a saucer of dark soy sauce with chilli slices and cutleries were then placed on my table. Requested for a small bowl of Fried Dough Stick instead (do not feel obliged to order just because it has been placed on your table). Interestingly, price is neither listed on the pictorial menu with English and Chinese description, nor the order chit. Had Spare Ribs Soup and Salted Vegetables to go with my choice of Plain Rice over Mee Suah Soup. Broth was light, peppery and not too oily with a tinge of garlic taste which did not overwhelm – so tasty I drank more than two bowlfuls. Did not indicate if I wanted lean or fat ribs and the mix was tender, not too tough or sinfully fat. Salted Vegetables had a nice crunch, was sweet and not so salty that I would cringe with every bite. But Fried Dough Stick lacked a crisp, and had a rancid oil taste and smell.