Bak kut teh has gone from Singapore’s street stalls and hawker centres to global fame, but you can’t get a much more local and authentic version in Midview City than Rong Cheng Bak Kut Teh on Sin Ming Lane. These guys have been bubbling pork bone broths since the 1970s and there is something complex and rich in their eponymous soup that tastes like legitimacy. One of only a handful of traditional bak kut teh joints left in Singapore, Rong Cheng stick to the time-tested custom of serving it with gongfu tea, something without which aficionados argue bak kut teh is incomplete since it is the natural replenisher to cut through the greasiness of the meal and help with proper digestion. That said, Rong Cheng Bak Kut Teh have twisted to the times, and they now serve a range of delicious hot pots and tasty side dishes alongside their carnal, osteal, intestinal and offal piggy soups. It’s all a thousand times tastier than it sounds, we promise.
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The soup was too salty to drink much. A pale shadow of what the eatery used to be. Was disappointed.
The are plenty of seating place, but foods are so so.