Morning Bak Kut Tea used to operate at China Street. It was taken over by Mdm Zhong from its original business owner. The stall sells Hokkien style Bak Kut Teh, cooked using dark soy sauce and herbs. Preparations start as early as the day before. Pig trotters are cooked, not fully, then again early next morning at 5am. The result of this process are tender and melt-in-your-mouth trotters! Charcoal is used during cooking, that helps in the slow cooking and simmering of pig trotters and large intestines - something very hard to achieve using gas stoves. Simmering helps the meats to soften, and allows flavours to permeate. The traditional taste of Hokkien Bak Kut Teh is one of a kind. Hokkien style Bak Kut Teh is not very common in Singapore, especially with many stalls serving Teochew Bak Kut Teh that is lighter and more peppery. Bak Kut Teh, translating directly to pork bone tea, involves boiling pork bones with herbs. The Hokkien version has a herbal sweetness, that is very good for the body. The soup used to be the meals for labourers and coolies, who engaged in physically demanding work every day.Come taste the flavours of traditional Hokkien Bak Kut Teh!Operating hours:0600H - 2000HOpen DailyAddress:Hong Lim Food Centre #01-72Music:Adventure from https://www.bensound.comJoin HappyCat. for more food adventures! Watch the latest videos here:SINGAPORE HAWKER FOOD | Million Star Fried Banana () | Changi Village Hawker Centrehttps://youtu.be/YuM-AQFvDrwSINGAPORE HAWKER FOOD | Hiong Kee Dumplings () | Hong Lim Food Centrehttps://youtu.be/2WCA8fbXQAk
