Hong Ji Herbs Bak Kut Teh 宏记 — Restaurant in Singapore

Went on a sunday around 2pm during 2 pax dine in period, shop was crowded but still had several empty tables, got a table outdoor and proceeded indoor to order. Waited for a while for the boss looking uncle to take my order but he went to the kitchen for awhile. There was several other staff but they did not take my order. So i continued waited for the uncle to come back… after about 3-4 minutes i ask this viet lady who was in front of me who hasnt acknowledge my presence since, if she could take my order.

She agreed while giving the very annoyed look which i can see from her eyes as she rolled eyes.

So i ordered dry prawn noodles and ask if it comes with soup by the side. So she asked is it i want soup prawn noodles, i repeated my order and say dry noodles and to confirm again if there was a separate bowl of soup. She just kept quiet and never answer me… only to ask if i am eating in or takeaway. So i said dine in, and repeated my question if soup was by the side. But still no answer from her. I was very puzzled if she understands me as i am sure i have pretty good articulation.

Perhaps my business is simply too small for her. As the viet lady might likely be the lady boss.

Sad because food does look pretty decent on photos and had a good selection on menu. Was looking forward to try. But poor service is a huge...

Hong Ji has been a beloved spot for herbal-style Bak Kut Teh (BKT) in Singapore since 1996. Their Claypot Mixed Herbal Bak Kut Teh ($7.50) offers a comforting, aromatic broth with tender pork ribs, pork offals, mushrooms, and veggies, reminiscent of Malaysian-style BKT. Dough Fritters (You Tiao) and Salted Vegetables ($2 each) complement the dish well. The Braised Pork Meat ($7) and Pork Trotter ($7) are rich, tender, and flavourful, with the pork trotter especially melting in your mouth.

Other highlights include the Pork Ribs Prawn Noodle ($6), though not as memorable, and the Braised Pork Noodle ($6.50), a rich, oily dish packed with flavour. The must-try, however, is the Dry Bak Kut Teh ($9.50), an exclusive at the Upper Thomson outlet. With easily deboned ribs and a rich, sweet-savoury sauce hiding chewy dried squid, it's a dish worth coming back for. All the flavours are...

It's one of our favourite places to eat BKT. We love the dark, murky soup boiling in a claypot, and on a rainy day, it's comfort food at its best.

Imagine herbal, piping hot, and not so peppery soup, and chunks of ribs that peel off from the bone, without being too soft, and tender 'flippy' slices of liver and innards, minus the uriney smell you get from some places selling kidney, and there's little to dislike about this place.

Good food, plus Very Friendly people in service here. So why did I only give 4 stars? Because parking here is a nightmare. I'm serious, and I mean this! It's not just difficult, it's terrible! I often wonder why anyone would bother to open up So Many food joints in a place with such limited carpark space. Park illegally, and the meal becomes unnecessarily 'expensive'; look for a lot, and end up being hungry and angry, hence that last...