Soon Huat Bak Kut Teh 顺发肉骨茶 @ 302 Bedok Road (Simpang Bedok)

The Silver Chef informed me that Yummicraft was dying to go to Soon Huat and invited me along.

“Where is Soon Huat?” To which he sent me an undecipherable map.

“What do they sell?”

“Bak Kut Teh”.

To be honest, I wasn’t really enthusiastic about BKT as I had some recently. Neither was I keen on stepping out of my house for the fact that I had a bout of erm… So as not to be distasteful on a food post, I had bad tummy ache 😉 But to keep the camaraderie, I accepted the invitation for Uncle Smart had already planned a food trail of Sabah Fish Paste and desserts but a change in plan led me to the best French Toast in Singapore afterwards.

This is Bedok Market which locals knew as Simpang Bedok.

This is Bedok Market which locals knew as Simpang Bedok.

The story of Jabez, founder of Soon Huat BKT, was blatantly displayed like some artful graffiti.<br />Please take some time to read his story.<br />What is not written here is the immense measure of support he got from his parents, the Singapore Prison Service &amp; Prison Fellowship International and the many churches (in other words, people who cared) that have kept him on the straight and narrow.

The story of Jabez, founder of Soon Huat BKT, was blatantly displayed like some artful graffiti.
Please take some time to read his story.
What is not written here is the immense measure of support he got from his parents, the Singapore Prison Service & Prison Fellowship International and the many churches (in other words, people who cared) that have kept him on the straight and narrow.

The boys had already done the ordering so all I needed to do was to sit and eat. I always have the perfect timing in arrivals.

The boys had already done the ordering so all I needed to do was to sit and eat.
I always have the perfect timing in arrivals.

My BKT lunch menu from top left: Bak Kut Teh, Dry Bak Kut Teh, Braised Pork Knuckles, Fried Tau Kee and Rice.

My BKT lunch menu from top left: Bak Kut Teh, Dry Bak Kut Teh, Braised Pork Knuckles, Fried Tau Kee and Rice.

I have tried Dry BKT years ago in Klang, Malaysia, and just last year in Petaling Jaya, also in Malaysia.<br />Both places in Malaysia offered pork belly.<br />I was impressed with what Soon Huat had to offer: Chunky pieces of pork ribs in sticky gummy not too spicy gravy that was made by reducing the broth of their BKT.<br />The julienned bits of dried cuttlefish provided a crispy crunch that promises to please anyone's palate.<br />The mucilaginous ladies fingers presented me my token greens so I remained guilt-less with my extravagant porky consumption.

I have tried Dry BKT years ago in Klang, Malaysia, and just last year in Petaling Jaya, also in Malaysia.
Both places in Malaysia offered pork belly.
I was impressed with what Soon Huat had to offer:
Chunky pieces of pork ribs in sticky gummy not too spicy gravy that was made by reducing the broth of their BKT.
The julienned bits of dried cuttlefish provided a crispy crunch that promises to please anyone’s palate.
The mucilaginous ladies fingers presented me my token greens so I remained guilt-less with my extravagant porky consumption.

Braised Pork Knuckles.<br />I had the privilege of entering Soon Huat's kitchen and saw a huge cauldron of pork knuckles being stewed over low heat.<br />This long cooking process has rendered the trotters to become luscious with satin smooth skin and tender moist meat.<br />The marinade, however, was not quite up to par and I believe a little tweaking would make it even more palatable.

Braised Pork Knuckles.
I had the privilege of entering Soon Huat’s kitchen and saw a huge cauldron of pork knuckles being stewed over low heat.
This long cooking process has rendered the trotters to become luscious with satin smooth skin and tender moist meat.
The marinade, however, was not quite up to par and I believe a little tweaking would make it even more palatable.

Fried Tau Kee (Soybean Skin).<br />This was an accidental dish that made its way as a staple in Soon Huat's menu.<br />Jabez related how a customer wanted to eat braised tau kee, to which Jabez was apologetic for having no knowledge of the dish.<br />The customer said to pour some braising liquid onto the ingredient.<br />This is what Jabez came up with in the end.<br />This is also my favourite item along with their BKT.<br />I'd definitely have to order 2 of this dish when visiting with my children.

Fried Tau Kee (Soybean Skin).
This was an accidental dish that made its way as a staple in Soon Huat’s menu.
Jabez related how a customer wanted to eat braised tau kee, to which Jabez was apologetic for having no knowledge of the dish.
The customer said to pour some braising liquid onto the ingredient.
This is what Jabez came up with in the end.
This is also my favourite item along with their BKT.
I’d definitely have to order 2 of this dish when visiting with my children.

Soon Huat's unique blend of BKT combining the best of Malaya (M'sia &amp; S'pore).<br />Upon presentation, this dish with the addition of enoki mushrooms and fried beanskin nostalgically reminded me of Kuala Lumpur's version of BKT. I had BKT quite often during my long term stay in Subang Jaya, a suburban city in the Klang Valley.<br />However, Soon Huat's BKT taste is not entirely Malaysian.<br />Malaysian's BKT is more herbal whilst Singaporean's BKT is more peppery and garlicky.<br />Most Malaysian thinks Singapore's style of BKT as plain peppery hot water while Singaporeans, generally, do not take to the former's strong herbal concoction well.<br />Never the twain shall meet.<br />Not until now!<br />Jabez said he has experimented countless times to combine the best of both worlds and I think he succeeded.<br />All of us gave him the thumbs up!

Soon Huat’s unique blend of BKT combining the best of Malaya (M’sia & S’pore).
Upon presentation, this dish with the addition of enoki mushrooms and fried beanskin nostalgically reminded me of Kuala Lumpur’s version of BKT. I had BKT quite often during my long term stay in Subang Jaya, a suburban city in the Klang Valley.
However, Soon Huat’s BKT taste is not entirely Malaysian.
Malaysian’s BKT is more herbal whilst Singaporean’s BKT is more peppery and garlicky.
Most Malaysian thinks Singapore’s style of BKT as plain peppery hot water while Singaporeans, generally, do not take to the former’s strong herbal concoction well.
Never the twain shall meet.
Not until now!
Jabez said he has experimented countless times to combine the best of both worlds and I think he succeeded.
All of us gave him the thumbs up!

Jabez, on my right and his pioneering team around me.

Jabez, on my right, and his pioneering team around me.

With no formal training, Jabez started off as a dishwasher in Changi Prison. He soon became the main chef due to his outstanding culinary skills.

Little did he know that his experience in the prison kitchen would be of great value to him. In 20011, he came up with a Bak Kut Teh recipe from the scratch and started his F&B business with a good cause.

2 years after Jabez started his BKT business, Soon Huat became a member of the SE Association.

2 years after Jabez started his BKT business, Soon Huat became a member of the SE Association.

Jabez is now paying it forward, helping ex-offenders, like himself, to start afresh. Soon Huat's mission is to provide second chance to those who are willing to believe in themselves again.

Jabez is now paying it forward, helping ex-offenders, like himself, to start afresh.
Soon Huat’s mission is to provide second chance to those who are willing to believe in themselves again.

When patterns are broken, new worlds emerge! Jabez Tan and his family.

When patterns are broken, new worlds emerge!
Jabez Tan and his family.

Soon Huat Bak Kut Teh 顺发肉骨茶 @ 302 Bedok Road.

Soon Huat Bak Kut Teh 顺发肉骨茶 @ 302 Bedok Road.

I’m really glad I made it on this day. Food with soul 🙂

I am so looking forward to go back to try Soon Huat’s other dishes:
Ginger Sesame Chicken (姜丝麻油鸡)
Braised pig big intestines (卤大肠)
Chicken feet with mushroom (蘑茹凤爪)
Steamed Minced Pork With Silken Tofu (豆腐蒸肉碎)
Plain Mee Sua (wheat noodle if you are tired of rice) and the luxurious version of their BKT which has additional ingredients like pig’s liver and stomach to the standard serving.

Jabez is always venturing into new creations, so who knows? You might just find another culinary gem on his menu.

Soon Huat Bak Kut Teh 顺发肉骨茶
Address: 302 Bedok Road,
Bedok Shopping Complex (Simpang Bedok).
Singapore 469460.

Tel: 62733338

Operating hours: Daily
11am – 9.30pm

Happy discovering 🙂

See Jabez’ story here:

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Comments
9 Responses to “Soon Huat Bak Kut Teh 顺发肉骨茶 @ 302 Bedok Road (Simpang Bedok)”
  1. renxkyoko says:

    A successful second chance ! ! I love this kind of story.

  2. Merry Christmas, my dear friend and best wishes to you and your loved ones in Year 2014! Cheers~ 😀

  3. Lignum Draco says:

    Merry Christmas to you and your family. Wishing you a safe and healthy new year.

  4. Sofia says:

    A great mission for a restaurant. My auntie took me to one with the same mission in Madrid once, it was somewhat different, as in typically Spanish food (lol) and very classy! I think its a great idea! xx

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