Sin Thor Eunos Bak Kut Teh Kway Chap – Piping Hot Bak Kut Teh & Steamed Fish Perfect for Rainy Days

Rainy days always make us crave for a hot and piping bowl of bak kut teh. I was having dinner at ABC Market last month and came across Sin Thor Eunos Bak Kut Teh Kway Chap. The full display of steamed fish got me curious, so I went back to try their food.

I met 70-year-old Uncle Tan Nee Tong at the stall and he was busy preparing all the dishes together with his assistant. His son was cooking the food at another outlet in Pasir Panjang and had just delivered them over.

Uncle Tan started the business in 1977. His kampong was at Fort Canning Hill and that’s where he learnt how to cook bak kut teh. Every morning, he will be at the stall by 3am to prepare the ingredients.

For one small hawker stall, they sell a lot of things. In the morning (7am to 2pm), they do kway chap. In the evening (5-9pm), they sell bak kut teh, trotter and steamed fish. Their Teochew-style bak kut teh is full of peppery flavours but they are not overpowering at all. The good combination of pepper, garlic, and fresh pork ribs makes the soup really fragrant and tasty. The pork ribs were so tender!

Don’t just order their Bak Kut Teh. Pair your soup with their signature Pig Trotter. We love the pig trotter; it was meltingly tender. A good selection of side dishes is available as well : tau pok, braised egg, preserved vegetables (kiam chye), vegetable soup, vegetable with oyster sauce and pig organ soup. Among them, preserved vegetables is the most popular.

Whenever the fresh fish is displayed, neighbouring hawkers will come over to have a look at the freshest pick. One of the aunties at the scene was really excited. “Your steamed fish is out already!” She exclaimed as she continued to examine the different plates of steamed fish.

“We get it fresh from the wet market. Each fish has a good size and we sell them at an affordable price. Hence, a lot of old folks love it,” explained Uncle Tan. Indeed, the steamed fish was nicely done and the texture of the flesh was soft and succulent. The sauce, which was swimming with tomatoes, mushrooms, and preserved vegetables had just the right balance of sour and savoury flavours.