Wednesday, May 10, 2017

[Media Invite] Founder Bak Kut Teh 发起人肉骨茶餐馆 @ Hotel Boss Jalan Sultan

Am a fan of Founder Bak Kut Teh pork ribs and had it occassionally with a friend who loves this when craving strikes. Our usual haunt was the one at Rangoon Road. Can read about the previous visit here. The usual order would comprise of a bowl of Founder Bak Kut Teh, a plate of poached vege with oyster sauce, a small bowl of dough fritters and a bowl of kidney. Was invited to try Founder Bak Kut Teh at Hotel Boss at Jalan Sultan along with Ivan, Vince, Doriz, Kat and Rachel. If you are driving, the hotel offers free parking during lunch hour from 12 to 2pm.


The interior of the restaurant is spacious and has no issue accommodating larger groups of diners. For the night owls, good news as this outlet opens till 5am. Comforting to know that, that hot steaming bowl of peppery bak kut teh can be enjoyed at almost any time in the day and night!

wall of fame
table for four

We sampled the Premium, Premium Short Ribs, Founder Bak Kut Teh and Popularity (Ninki) Bak Ku Teh. The difference is in the quality of the fresh pork ribs used hence, the difference in price points as well. The Premium cut will give you a beautiful long length of the ribs. I will recommend the Premium Short Ribs for its fall-off-the-bones tender meat and fats that dissolves as soon as its chewed. Otherwise, one could opt for the Founder Bak Kut Teh for a mix of Premium, Premium Short Ribs and the bak kut used in Ninki.

(center front) Premium Short Ribs , Premium Ribs, Founder Bak Kut Teh
beautiful Premium Ribs @$11.80++
The Premium Ribs is huge. A good mix of lean and fatty. But personally, I was amazed by the Premium Short Ribs. Unbelievably good! The way the meat slid off the bone so easily and that succulent feeling when the fats just melted off on the tongue. Wow.

Premium Short Ribs @$10.80++

Besides the pork ribs, one could order a variety of the familiar side-dishes such as peanuts, salted vegetable, poached vegetables in oyster sauce, you tiao (dough fritters) and many others. Here's what we had:

Crispy Prawn Roll (@$5.80++/$10.80++)
Pig's Trotter (@$9.80++/$12.80++)
Braised Pig's Intestines (@$8.80++/$11.80++)
Trio Steamed Egg (@$5.80++)
Steamed Minced Meat (@$6.80++)
Pig's Liver or Pig's Kidney Soup $7.90++ each)

For the amount of food on our table, it was enough to feed about 10 pax comfortably. The braised pig's trotter was well cooked and retained the collageny bounciness of the skin without being too soft. The meat itself was pretty lean and tender.

One thing to note is that the soup at this outlet has a stronger peppery taste without being too overpowering. Lovely. I drank a whole bowl of the soup.

Also, this is the only outlet that has steamed cod fish on its menu. The cod fish was well-liked and enjoyed by all of us. Its meat was so soft and could be eaten even without much chewing. The soy sauce added a touch of savoury sweetness to the mild flavours of cod.

Steamed Cod Fish (@$18.80++)

Thank you Justin for the invite and Lem and Founder Bak Kut Teh for hosting us. Also thank you to the staff who took care of us that night.


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