Craving for something warm and comforting? Here’s another hidden gem alert.
Xin Yue Lai Bak Kut Teh 新悅来肉骨茶 is a brand-new Claypot Bak Kut Teh eatery found on Horne Road in the vibrant Jalan Besar area.
Unlike the peppery Teochew style we are more familiar with, this style features a variety of pork parts including ribs and offal, simmered in a broth seasoned with herbs like dang gui, cinnamon, and star anise.
What sets it apart is the somewhat thicker, darker broth, which is achieved by a more generous use of soy sauce. This not only gives the soup a more robust flavor but also a deeper colour.
This humble eatery, with its straightforward and unassuming decor, is a totally new brand actually.
The recipes are drawn from Auntie Yue Lai’s family who come from Johor Bahru, and are passed down through three generations.
Auntie Yue Lai has never worked in a commercial kitchen, and so you would find the dishes here homely in style, as though they are cooked by a mother for her children.
The menu shows the heart and heritage of Malaysian-style Claypot Bak Kut Teh and other home-style dishes such as Ginger and Wine Chicken ($12), Sesame Oil Chicken ($12), Steambed Seabass with Sambal Chilli ($12), Lala Soup ($12) and Fish Maw Soup ($12).
Here’s more:
Claypot Herbal Bak Kut Teh ($8.80 for small, $16.80 for medium, $33.80 for large)
The star of the show is the Herbal Bak Kut Teh, served steaming hot in a claypot.
This isn’t your average broth; it is a rich herbal concoction where the medicinal tang of dang gui (Angelica root) and more takes center stage.
I found that the herbs infuse the soup with a deep, aromatic bitterness that can be both invigorating and comforting. Compared to the usual, this does have stronger herbal notes.
Also, instead of just pork ribs, you would find other ingredients such as pork belly, pork stomach, pork ball, and button mushrooms. The crispy tau kee add that touch of crunch.
Diners can also top-up with fish maw, razor clams, pork slices, enoki mushroom, pork liver, pork kidney and more from $2 – great for those who love variety.
Dry Bak Kut Teh ($9.80)
For those looking for something a bit different, the Dry Bak Kut Teh features tender pork belly and other components fried in a thick, dark sauce.
The sauce was savoury, lightly sweet, with a hint of heat and a burst of aromatic spices.
Side Dishes ($2 – $8)
Complete the Bak Kut Teh experience with an array of side dishes, from braised big or small intestines, braised pig skin, braised tau pok to even braised onsen egg.
I went for the straight-forward You Tiao ($2) which was a perfect vessel for soaking up the herbal broth.
The Preserved Vegetables ($2) added a necessary tang to cut through the richness of the meat; while the braised peanuts ($2) were soft and flavourful.
Other than the Bak Kut Teh, you can also experience other dishes that ensures that there is something for everyone.
Steamed Seabass Fillet with Salted Black Soya Sauce ($12.00)
The eatery uses a fillet version so that it is easier to eat, while the seabass itself was delicate with flaky texture.
The salted black soya sauce introduced a rich depth, slightly salty enhancing the fish’s freshness without overpowering it.
Claypot Braised Pork Knuckle ($12.00)
Featuring tender pork knuckles slow-cooked in a savoury sauce.
With fall-off-the-bone meat (you can even use chopsticks to just break it apart), each bite offers a mix of textures from the soft, gelatinous skin to the succulent flesh.
I would suggest pairing this up with a bowl of rice, and they even have fragrant Scallion Rice (additional $1.50).
Fish Maw Soup ($12.00)
They use the same thick soup base which was full of depth. While I thought that the fish maw could be even softer for better chewiness, they absorbed the flavours of the broth well.
Ginger and Wine Chicken ($12.00)
For something to warm the belly. You get tender chicken infused with the aromatic flavours of ginger and Chinese wine (aids in circulation and warming the body as well).
Fried Prawn Roll ($12.00)
For other bites to go along, there are the Fried Prawn Roll ($12), Pork Collar ($10) and Drumstick ($10).
They are a great starter or side dish, and there will be more to come once the business stabilises.
Service at Xin Yue Lai is efficient and unobtrusive, reflecting the eatery’s no-frills approach.
Prices are also reasonable, offering good value, especially considering the quality and portion sizes.
While the Claypot Herbal Bak Kut Teh is undoubtedly the star, the restaurant also serves a variety of other dishes that merit attention – for a comforting meal that feels like home.
Xin Yue Lai Bak Kut Teh 新悅来肉骨茶
64 Horne Road Singapore 209072
Tel: +65 6513 6464
Opening Hours: 11am – 9pm (Mon – Fri), 8am – 9pm (Sat, Sun, PH)
* This entry is brought to you in partnership with Xin Yue Lai Bak Kut Teh.
