The succulent ribs come in a superb garlicky and light peppery soup simmered with pork bones for six hours. Service is extremely good. When a baby sitting at a nearby table soiled her hands, someone instantly came round with a box of tissue paper. The huge coffeeshop is packed during peak hours.
I also like the peanuts here. It is braised till it is soft and sweet but the skin is still intact. Another dish that is quite unique here is the fish soup, which is essentially sliced striped “snake head” fish in bak kut teh soup. Though it is made from the same soup stock, the soup takes on a new character from the taste of the fish. The fish is very fresh (what else can you expect from a Teochew Ah Hia?) and it’s a good alternative if you want to cut down on your cholesterol intake.