Eng Kee Bak Kut Teh: From Hawker Stall to Restaurant with Local Favorites Such as Pig Trotter, Chilli Crab & Curry Fish Head

My grandpa and I love visiting Eng Kee Bak Bak Teh at Teck Ghee Court Market & Food Centre. There are always snaking long queues at their stall, with most patrons after their bak kut teh and pig trotter.

If you had noticed that they were closed recently, it’s because they took a short break for Chinese New Year. Actually, the owners didn’t really take a break at all. They’ve been working on opening a new restaurant on Havelock Road, together with Chef Jeffrey Chee, who has had stints in various restaurants and country clubs. One of the key highlights here, apart from their famous signature dishes, is the introduction of live seafood.

Located right next to Furama Riverfront Hotel, this new restaurant serves up Eng Kee’s famous Bak Kut Teh and Braised Pig Trotter, and also a wide array of local favorites such as Chilli Crab, Curry Fish Head, King Prawn with Homemade Har Lok, and Wok Fried Tenderloin with Garlic.

The Braised Pig Trotters, after hours of simmering, emerged all glorious in a deep dark hue. It’s bathed in an aromatic lor bak sauce that is a perfect blend of sweet and savory notes. The fork tender meat had soaked up the essence of the rich gravy, giving an amazing burst of umami the moment I bit into it. Pair it with a bowl of steaming hot rice, and you have yourself a fantastic meal. I’m salivating now just thinking about how the meat melted in my mouth!

Eng Kee’s Bak Kut Teh promises a comforting and tasty broth, and super tender pork ribs which fall off the bone easily. The dish is great with some crispy fried Youtiao, which soaks up the hearty broth. And of course, the classic pairing of white rice and bak kut teh will never go wrong!

When I have Bak Kut Teh, I also like to order steamed pomfret. Eng Kee’s rendition comes with mushrooms, sour plum, salted vegetables, tomatoes, tofu, and ginger in a clear broth. The mix of sour, savory, and sweet flavors was addictive, and we enjoyed the firm and plump fish very much.

The Chilli Crab here is amazing, thanks to its exceptional sauce that’s richly enhanced with dried shrimps and belachan. The irresistible aroma will catch your attention before the dish even arrives at your table! The succulent and fresh crab meat was so juicy and flavorful that we couldn’t help but reach for more. Don’t forget to order some crispy fried mantou which are perfect for mopping up all that sauce.

Another dish that I really enjoyed is their Fish Head Curry, which is prepared with a great mix of spices. I was surprised to see such a large piece of red snapper head in the flavourful curry which smelled and tasted incredible! The delicious curry was rich and creamy, but not too heavy. For those who like a bit of spice, it’s got just the right amount. The dish also includes lady’s fingers, cabbage, eggplant, and tau pok.

The visually stunning Flying Noodles dish takes Chinese crispy noodles to a whole new level — they actually float in the air! The Hong Kong-style egg noodles were crispy, and coated in a thick gravy. The noodles held a nice crunch, even in the sauce, and the thick gravy was scrumptious. Completed with fresh lobster and vegetables, the dish was really satisfying. Since it takes a while and quite a lot of effort to fry the noodles into this form, the chef can only make a few of it each day, so it’s a special treat!

Eng Kee Bak Kut Teh offers a great variety of dishes, and we are very sure that you will enjoy your meal here!

This post is brought to you by Eng Kee Bak Kut Teh.