When you see all that fatty belly boiling in the rich stock, you know you are in for good stuff. While most traditional Bak Kut Teh uses pork off-cuts to brew their soup, Kota Zheng Zong’s recipe includes various parts of the pig from ribs, belly, leg and tail. I would say it is in between the Cantonese and Hokkien styles, so you get fragrant and robust soup yet with that touch of herb-flavour. Kota Zheng Zong uses a 39 years-old recipe, and is quite unlike those we may be used to. In Singapore, we typically get three styles of Bak Kut Teh which is the peppery Teochew style (the most commonly found), Hokkien style which incorporates dark soy sauce, and strong herbal-flavoured Cantonese style. They do get a lot of Singaporeans patronising the restaurant, and therefore the thought of opening up in Singapore also to offer us something different in terms of soup styles. The famous Restoran Kota Zheng Zong Bak Kut Teh 哥打正宗肉骨茶 first gained popularity as a pushcart stall at Kota Tinggi, and subsequently expanded to Johor Bahru. If you often travel up to Johor Bahru when you crave for the Malaysian-style claypot herbal style Bak Kut Teh, well… you can have it now without travelling across the Causeway, right at Holland Village.
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