Kai Juan Bak Kut Teh

Best of the best, in my opinion. That is for SG style ba kut teh

In Singapore, certain stretches of roads get a little confusing with a plethora of shops selling the exact same dish. Katong with it’s many laksa stalls and Balestier with its chains of Bak Kut Teh are just two exmaples.
So that is exactly how I discovered Kai Juan — it was a ‘just try’ decision after spending way too long contemplating which stall was the better bet. And, we were pretty lucky. Located in an old coffeshop that looks like it has been relatively untouched since the 70’s, this place is really, really decent if you like your Ba Kut floating in a peppery garlic broth. The meat is never too tough and the soup has a good depth of flavour to it. If you like pork knuckles stewed in vinegar, they have a solid pot waiting everyday.
This is pretty much the stall I make a beeline for every time I find myself in Balestier.

While I will not dare to proclaim that this is the best bak kut teh store in the whole stretch of Balestier Road, this is definitely one of my favourite. The bak kut teh broth here is the clear, peppery kind so if you are looking for the Ng Ah Sio kind (herby and dark in colour), look elsewhere. The pepper taste is not too overpowering but one sip reminds me of the pig’s stomach soup my grandfather used to cook over firewood. The pepper has been cooked long enough to crack and seep into the soup along with the sweetness of the pork bones.
At $ 7.50 a bowl with rice and fried youtiao, this is not the cheapest you can get. But as Japan Hour will like to say, «this is full of nostalgia». Remember to ask for a refill of the soup.
The stall is open 24hours a day except on Sundays where they close from around 3pm to Monday 3pm.