Rong Cheng Rou Gu Cha — Dragon Rib Soup at Ang Mo Kio

Originally opened in Sin Ming Road 45 years ago, @rongcheng has made a comeback with a hawker stall located at a coffeeshop at Blk 505 Ang Mo Kio Ave 8!

The broth at @rongcheng is made using the traditional Teochew style of cooking the fresh pork ribs in water with just garlic and pepper. The soup is boiled for 1-2 hours with a special technique that gives the broth its sweet-taste and clearness, while still retaining a light peppery kick. The meat is

then boiled for 30-45 mins to ensure that the meat is tender enough to fall of the bone yet has a bite to it.

Being the pioneer to introduce loin ribs to Bak Kut Teh, I had to give their Dragon Rib Soup a try! It comes with a loin rib that has two types of meat, leaner and fattier across the bone.

Here’s what we tried:

𝐃𝐫𝐚𝐠𝐨𝐧 𝐑𝐢𝐛 𝐒𝐨𝐮𝐩

𝐁𝐚𝐤 𝐊𝐮𝐭 𝐓𝐞𝐡

𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐏𝐢𝐠 𝐓𝐫𝐨𝐭𝐭𝐞𝐫𝐬

𝐏𝐢𝐠 𝐋𝐢𝐯𝐞𝐫 𝐒𝐨𝐮𝐩

I am so amazed by this! Their pig liver is super fresh and tender! Must order if you enjoy pig liver!

𝐌𝐮𝐢 𝐂𝐡𝐨𝐲

𝐘𝐨𝐮 𝐓𝐢𝐚𝐨

I like it that the soup has a mild peppery flavor that’s not overwhelming, letting the freshness, sweetness and tenderness of the meat shines through.

Hurry grab your family and loved ones down to @rongcheng for a hearty affair!

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📍 Rong Cheng Rou Gu Cha | Originally posted on Instagram