RONG HUA BAK KUT TEH: SINGAPORE’S FAMOUS PORK RIB SOUP NOW IN MANILA + FULL MENU

It’s been a while since I wrote a blog post for Sumptuous Sundays, a section on my blog that I reserve to another passion of mine: FOOD. I’m planning to resume again because the food scene in Manila is booming! Left and right, there are tons of new restaurant concepts opening and famous restaurant chains coming to the Philippines such as Rong Hua Bak Kut Teh, Singapore’s famous Pork Rib Soup chain that has just opened in Manila!

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Rong Hua Bak Kut Teh is one of Singapore’s famous Pork Rib Soup chain restaurants; it has three restaurants in Singapore and has just opened its first restaurant outside the country and right here in the Philippines. During the media launch, Ms. Joy Valbuena, President of Silver Lush Food Corporation, shared how excited they are to add another restaurant to the local food scene to cater to the growing palate for food of Filipinos. The first branch in McKinley West is just one of the five branches that they plan to open in Manila soon.

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Before starting with our meal, we were served a bowl of Bak Kut Teh broth; rich, peppery, and smoky, this one readies your palate for the feast that lies ahead. I believe this is unlimited and a bit too spicy; you can probably ask them to tone down the spiciness if you wish.

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Right at the tables are two kinds of soy sauces: The one on the right has a runny consistency and basically regular soy sauce; the one on the left is a rich, balsamic, syrupy kind; it is more flavorful and a bit saltier; the latter is perfect for those who like their food richer and more textured. I’ve used the richer soy sauce more in the entire course of my meal.

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Steamed Tofu with Minced Meat. Not really a tofu girl, but this one is cooked to perfection and feels more like pudding in the mouth. The soy sauce base lends the flavor and the mild- tasting minced meat lends the texture. Overall, this is a balanced dish that served as a wonderful appetizer.

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Braised Chicken Feet. Their version of Adidas! This one is nice and tender and has the right amount of flavor. Another good appetizer, but personally, I am not a huge fan of chicken feet.

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Steamed Lotus Bun. Soft, fluffy cuapao bread with tender, sweet-salty pork. One of my favorites at Rong Hua Bak Kut Teh; I almost devoured the entire serving!

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Stir Fry Ginger Garlic Chicken. Served in a claypot and boils continuously on a mini wooden, candle- lit stove. This spicy feast is great with white rice and the chicken is tender and overall tastes ginger-y; my mother in law will love this.

Smoked Duck. Tell you what guys; I don’t like duck meat because of the after taste. I only either eat Foie Gras or duck skin. So I was totally and wonderfully surprised when I learned that this dish is not ham, but duck. Yes, it tasted like sweet, juicy pork ham and I almost finished everything without knowing that it’s duck in the beginning. I LOVED IT! I am impressed with the way they made duck meat completely likeable for those who do not eat duck meat like me.

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Bak Kut Teh. The famous pork rib soup. Rong Hua’s Bak Kut Teh dates back to the 1920s and is their signature recipe that’s made of various spices namely star anise, cinnamon, cloves, dang gui, fennel seeds, coriander, and garlic. With the variety of ingredients and spices included in the recipe, Bak Kut Teh also offers health benefits including replenished calcium, improved eyesight, and enhanced immunity. Overall, it’s a healthy dish!

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The star dish has exceptionally soft pork meat; it’s so soft that I didn’t have to flake the meat hard to get it off the bone. The soup has a mild taste and feels soothing when you eat it; it’s basically Singapore’s version of our nilaga or sinigang, but has a more spice- like, smoky taste. 

The nice thing about Bak Kut Teh though, unlike sinigang and nilaga is you can eat it on its own even without rice. Perfect for low carb days and high protein dieters.

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Finally, dessert! This is Buko Pandan Panacotta; love the Filipino twist to this Panacotta and it’s so silky; has the right amount of sweetness as well. I finished the whole thing!

Last item on the menu was Ripe Mango Sango. Love the coconut cream swirled in it.

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Overall, I loved the experience. 80% of what I ate, I loved and I’ll surely go back; I hope they open one near my area. Aside from tasting what makes Rong Hua Bak Kut Teh famous, it’s also nice to learn about the history of the founder, Ah Hua, who migrated to Singapore in search of a better life; with positivity and a whole lot of grit, Ah Hua was able to establish one of Singapore’s well- loved Bak Kut Teh recipes and claim the good life that he has dreamed for himself and his family…all while making tummies full and hearts feel good!

Check out the full menu:

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Rong Hua Bak Kut The is located at McKinley West, Taguig City. Visit RONG HUA PHILIPPINES on Facebook for more information.