Mr. Ng has made changes to the sauce recipe to keep up with changing tastes and client demand, despite the recipe remaining the same. Formerly, his father just sold pork ribs, animal neck and grain, but now the extensive menu includes various cuts of meat. The most coveted is the premium loin rib, also known as long gu ( “dragon bone” ) found in their signature S$ 12.80 set.
But really, you ca n’t go wrong with the superior pork ribs set ( S$ 11.80 ), boasting a generous fat to meat ratio.
” Really delicious. Notice the weight around? That’s why after boiling, the meat becomes quite soft”, Kym noted. This was a tasty meal when served with white rice and red chili pieces in between darker soya sauce dips.
Spine is a leaner alternative than the traditional cheaper cut that laborers preferred because it provides a healthy meal at a lower price. ” Nowadays, individuals like to have these pieces because they are not fatty”, Mr Ng shared.
The energizing and warming soup would have been delectable enough on its own even without any foods. However, Kym and I again agreed that you tiao and salty-sweet chye buay ( preserved vegetables for S$ 3.80 ) were non-negotiables. ” It acts like a sponge, so you dip it in the soup and put it in your mouth and all the soup is like, wow, bursting out” , , she enthused.