Though the soup recipe remains untouched, Mr Ng has made changes to keep up with evolving tastes and customer demand. Previously, his father only sold pork ribs, pig tail and rice, but now the extensive menu includes different 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 can’t go wrong with the superior pork ribs set (S$11.80), boasting a generous fat to meat ratio.
“Very tasty. See the fat here? That’s why after boiling, the pork becomes very soft,” Kym noted. Luscious and tender, this was a good choice eaten with white rice between dips of dark soya sauce infused with red chilli slices.
Spine, which was traditionally a cheaper cut favoured by labourers looking for a nutritious but affordable meal, is a leaner option. “Nowadays, people like to eat these parts because they are not fatty,” Mr Ng shared.
Even without any meat, the invigorating and warming broth would have been delicious enough to enjoy on its own. But again, Kym and I were in agreement that non-negotiables were salty-sweet chye buay (preserved vegetables for S$3.80) and you tiao (dough fritters for S$2.20). “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.
