Founder Bak Kut Teh @ Hotel Boss (Jalan Sultan)

Founder Bak Kut Teh established in 1978 is a popular and celebrity-favourite to go to for the pork rib soup. Mr Chua Chwee Whatt, the founder who used to be a pig farmer, created the recipe himself using a blend of herbs and spices, and perfected over the years. Hence the naming of the restaurant as Founder Bak Kut Teh. On 21 Jan 2016, Founder Bak Kut Teh soft launch their second outlet at Hotel Boss Jalan Sultan. 

Premium Ribs 4.2/5

Using fresh pork for the Bak Kut Teh or pork rib soup, we tried the Premium Ribs ($11.80) with comes with 2 big pieces of the premium ribs or what the local calls it dragon bone. The meat is cooked to a nice tenderness, it was very easy to tear it off the bone.

Premium Short Ribs 4.2/5

The Premium Short Ribs ($10.80) comes with 3 smaller pieces in a peppery soup base. The soup here is refillable and it is always advisable to have the soup hot. The hot soup will bring out the aroma of the herbs and spices even more.

Bean Curd Skin 3.8/5

Founder Bak Kut Teh also offers a smorgasbord of side dishes on the menu. The Bean Curd Skin or Tau Kee ($3.80/$5.80) has a very soft texture that almost melted in the mouth. Unfortunately I felt that the braising sauce is on the salty side.

Braised Egg, Dried Bean Curd, Braised Pig's Intestine 3/5

For the braised items on the menu, we ordered a couple of items to try. We have the Braised Egg ($1.50/pc), Dried Bean Curd or Tau Pok ($2.00 for 2pc) and Braised Pig's Intestine ($8.80/$11.80). Like the bean curd skin, the braising sauce is on the salty side too.

Pig's Trotter 3.8/5

Besides the Bak Kut Teh, the restaurant offers Pig's Trotter ($9.80/$12.80) on the menu. I enjoyed the gelatin part of the skin while the lean portion can be more tender. Not sure if the braising sauce is the same as above but it lacked the sweetness and herbal fragrance.

Bean Sprout with Oyster Sauce 4/5 and Choy Sim with Oyster Sauce 4/5

To find some vegetables for a balanced diet, there are the Bean Sprout with Oyster Sauce ($5.80/$7.80) and Choy Sim with Oyster Sauce ($5.80/$7.80). I was worried that the oyster sauce may also be on the salty side but it was well balanced, complementing the earthy greens.

Great news to fans of Founder Bak Kut Teh. Not only that it will be opened during Chinese New year, the new outlet at Jalan Sultan is opened from 11am to 5am daily. It is a great place for supper hunter looking for a late night meal.


Founder Bak Kut Teh
Hotel Boss
500 Jalan Sultan
#01-09
Singapore 199020
Tel: +65 6816 2582
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Daily: 11am - 5am

Direction:
1) Alight at Lavender MRT station. Take Exit B. Continue walking down Kallang Road towards Victoria Road. Walk to destination. Journey time about 5 minutes. [Map]

Red House Seafood (小红楼) Chinese New Year 2016

Red House Seafood a household name since 1976, will be offering for the first time in this Lunar New Year a Reunion Takeaway Tiffin Set (六六大顺套餐外卖) at $188 for 6 pax. The six courses set comes in a three tiered custom make tingkat. The Reunion Takeaway Tiffin Set is available from 25 January to 22 February 2016 at both its Prinsep Street and Robertson Quay outlets.

The six dishes in the Reunion Takeaway Tiffin Set (六六大顺套餐外卖) are,

- Wok Fried Sauteed Fresh Lily Bulbs, Wild Mushrooms with Asparagus,
- Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce
- Braised Pork Belly with Special Sauce
- Prosperity Raw Salmon Yu Sheng
- Steamed Fried Rice Wrapped in Lotus Leaf
- Mandarin Oranges

Prosperity Raw Salmon Yu Sheng 3/5

Nowadays Lo Hei has become part and parcel of any Lunar New Year celebration in Singapore. Hence it is very thoughtful of Red House Seafood to include the Yu Sheng in the Reunion Takeaway Tiffin Set. Tossing to a new year of abundance and prosperity.

Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce 4/5

If you think that the portion of the Reunion Takeaway Tiffin Set will be small, worry not as what you see in my picture is the exact portion you will get for the takeaway. The Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce will delight diners with its myriad of seafood (whole scallops, grouper fillet and prawns). The seafood is tossed in a Peranakan inspired spicy sauce together with fresh pineapples, seasonal greens and red peppers.

Braised Pork Belly with Special Sauce 3.8/5

Weight a good 600gram, the Braised Pork Belly with Special Sauce is first deep fried and then slow cooked for another 3 hours. It is beautifully braised in a tangy sweet sauce reduced from lemon juice, fresh oranges and Chinese herbs. The marriage of the special sauce with the pork belly is an excellent choice. However, I was hoping that the meat can be more tender.

Steamed Fried Rice Wrapped in Lotus Leaf 3.5/5

Rounding off the takeaway dinner is the Steamed Fried Rice Wrapped in Lotus Leaf. A parcel of fragrance fried rice to complete a satisfying meal.

Signature Scottish Blue Lobster with Creamy Custard Sauce 4/5

During the Chinese New Year, customers at Red House Seafood will be able to savour sustainable seafood imported from the pristine waters in Scotland. One of the dishes is the Signature Scottish Blue Lobster with Creamy Custard Sauce. The bouncy lobster flesh with its exterior deep fried crispiness coupled with the creamy custard sauce, is finger licking goodness.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

A new creation at Red House Seafood is the Stewed Ginseng Chicken Wrapped with Cabbage which will be available on the Reunion Dinner Set Menus. Marinated overnight with a blend of Chinese rice wine, ginseng and Chef's secret combination of herbs, the whole chicken is then wrapped with cabbages leaves and steamed for an hour. The result is an extremely soft and silky texture will pull apart meat.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

For guests planning to celebrate the festive period, the Annual Dinner Set Menus are available from 01 January till 22 February 2016. There are 3 annual dinner set menus available for both lunch and dinner, ranging from $588 to $988 for 10 pax. Those we plan to eat out for Chinese New Year eve, Red House Seafood offers diners a choice of 3 Reunion Dinner Set Menus ranging from $288 for 4 pax to $888 for 10 pax.


Red House Seafood (小红楼)
68 Prinsep Street
Singapore 188661
Tel: +65 6336 6080
Facebook: https://www.facebook.com/RedHouseSeafood
Website: http://www.redhouseseafood.com
Nearest MRT: Bras Basah (CC Line)

Opening Hours:
Mon-Fri: 1130am -230pm, 5pm - 1030pm
Sat, Sun & PH: 11am - 1030pm

Direction:
1) Alight at Bra Basah MRT station. Take Exit D or E. Walk to junction of Bras Basah Road and Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes.