Sunday, January 6, 2019

[Food Tasting] Jia Bin Klang Bak Kut Teh 嘉宾 巴生肉骨茶 @ 62 Rangoon Road

嘉宾 巴生肉骨茶 (Jia Bin Ba Sheng Rou Gu Cha) originated from Seremban (Negeri Sembilan Malaysia) but serves Klang-style bak kut teh. Malaysian bak kut teh (pork ribs tea) has the characteristic of dark coloured broth, herbal (药材肉骨茶) and has a mix of ingredients such as stomach, intestines, pork ribs, pork belly, golden mushrooms and deep fried beancurd skin.

The typical herbs in herbal pork ribs soup are 玉竹 (yuzhu), 甘草 (gan cao), 肉桂皮 (gui pi), 北芪 (bei qi), 八角 (ba jiao / star anise), 党参 (dang shen), 川芎 (chuan xiong) and 当归 (dang gui). But I don't recall my parents ever did cook bak kut teh at home. But I do remember having delicious memories of enjoying bak kut teh when I was a kid when we ate out.

Was invited by Hence recently to try out Jia Bin. Located close to Farrer Park MRT Exit B (about 10 minutes walk) or about $7 cab-fare away from Novena.

shop front
menu (2)

The default bak kut teh pot came loaded with pork belly chunks, small intestines, stomach, and tail. If you do not want any of the default ingredients or would like to have more of this or less of that, do inform the staff when ordering.

The soup was pleasant and not overly strong with the herbal taste. The dark coloured soup was easy to drink with just a tiny hint of licorice. Soup is refillable upon request.

Bak Kut Teh 肉骨茶 @$15

Of course, there must be sides like preserved vege, you tiao (fried dough sticks), tao pok and the customary vegetables in order to have a balanced meal.

salted vege 咸菜 @$3.50

油條 (fried dough sticks) @$2.50
生菜 lettuce with oyster sauce (@$5
to fu bo @$2.50

Klang Bak Kut Teh is also synonymous with dry-bak kut teh. For me, who is from Kajang, my preference is still the soupy bak kut teh.

干肉骨茶 Dry Bak Kut Teh @$8.80

I heard from the boss that one of their best sellers Hua Diao Wine (花雕酒) Chicken. So we got one of that to try. The fragrance is noticeable when this dish is served. The sauce goes well with the rice. One could eat copious amount of rice with the sauce alone. Chicken was tender, with mostly the upper leg or thigh meats.

花雕酒鸡 Hua Diao Wine Chicken @$8.80

Another favourite, we heard is the Spicy Pork Belly dish. This was confusing to me because it wasn't spicy at all. Maybe the chili was not put in? If you like dry style bak kut teh and prefers just pork belly in the pot, then this may be to your liking.

火爆肉 Spicy Pork Belly @$8.80
If you want something softer, go for the braised pig's hock. Full of collagen (read skin) that's soft to chew and meat that just collapses in your mouth. Yums. Not overly seasoned and goes well with white rice and a dab of chili padi, minced raw garlic with dark soy sauce. Yums.

猪元蹄 Pig's Hock @$10

Overall, it was a meaty meal at Jia Bin Klang Bak Kut Teh. Tea is $1.50 per pax. Prices are nett price. Expect to spend about $10 to $15 per pax.

Thank you Hence for the invite, Ivan and Tracy for sharing the calories. Special thanks to Alvin and Jia Bin Klang Bak Kut Teh for hosting us.


Here's a video of the food:

Jia Bin Klang Bak Kut Teh 嘉宾 巴生肉骨茶

Address: 62 RANGOON ROAD 218352 Singapore
Contact: 6900 7708
Business Hours:
Monday to Fridays 10am to 3pm, 5pm to 10pm. Closed on Tuesdays.
Sat and Sundays - 10 am to 10pm


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