Image Credit: Hong Ji Claypot Herbal Bak Kut Teh Facebook Page
Hong Ji Claypot Bak Kut Teh has been around since 1996 (24 years).
Selling Malaysian-Style Claypot Bak Kut Teh Soup, made with more than 10 types of herbs.
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Yum! Selling Malaysian-Style Claypot Bak Kut Teh Soup, made with more than 10 types of herbs.
After six hours of cooking, the fragrant soup of the Bak Kut Teh at Hong Ji Claypot can be smelled even from outside the door of the restaurant. Served in clay pots, with tender pieces of pork ribs and a mix of dang shen, dang gui and dried tangerine peel, the Bak Kut Teh at this establishment is light and addicting.
You can also top it with fried beancurd, mushrooms and/or lettuce to add a little kick to the dish.
You can also top it with fried beancurd, mushrooms and/or lettuce to add a little kick to the dish.
What is so UNIQUE about Hong Ji Bak Kut Teh?
Ours is Malaysian-style Claypot, with soup brewed with more than 10 types of herbs such as Dang Shen, Dang Gui, Dried Tangerine Peel and other herbs.
Most importantly, we have added a secret ingredient that is grounded into powder, to the soup.
Hong Ji Claypot Bak Kut Teh has been around since 1996 (24 years), a family business led by passionate Mr Lim, the father and his four children.
Currently, we have THREE Outlets serving you island wide.
Ours is Malaysian-style Claypot, with soup brewed with more than 10 types of herbs such as Dang Shen, Dang Gui, Dried Tangerine Peel and other herbs.
Most importantly, we have added a secret ingredient that is grounded into powder, to the soup.
Hong Ji Claypot Bak Kut Teh has been around since 1996 (24 years), a family business led by passionate Mr Lim, the father and his four children.
Currently, we have THREE Outlets serving you island wide.
