Taste the Legend at Jumbo Seafood
Experience the legendary taste of Ng Ah Sio Bak Kut Teh’s famous pork rib soup at Jumbo Seafood, without the need to fly to Singapore. From now until September 30, 2024, you can enjoy this iconic dish at Jumbo Seafood, exclusively at ICONSIAM.
Ng Ah Sio Bak Kut Teh has been a beloved establishment for nearly 70 years. Chef Tan Chun Beng from Ng Ah Sio Singapore brings the secret recipe of their legendary pork rib soup, along with ten other special dishes, to Jumbo Seafood.
Ticy City invites you to try the legendary pork rib soup from Ng Ah Sio Bak Kut Teh. Founded in 1955 by Mr. Ng Siak Hai (nicknamed Ng Ah Sio), it all began with a pushcart selling pork rib soup near the Singapore government house, in what is now Clarke Quay. The soup quickly became known as “Bak Kut Teh near the government house.”
In 1977, Mr. Ng renamed the business to Ng Ah Sio Pork Ribs Soup House. After relocating twice, it finally settled on Rangoon Road in 1988. In 2010, Jumbo Group acquired the business, expanding its presence with two branches: one in Singapore and another in China.
Ng Ah Sio Bak Kut Teh is celebrated for its authentic taste, earning the nickname “Legendary Bak Kut Teh” among Singaporeans. It has garnered numerous awards, including Michelin Guide recognition, Trip.com accolades, Tasty Singapore, the Chinese Innovation Business Award, and the Must-Eat Restaurant Award from Dianping.
Chef Tan Chun Beng reveals the secret to their legendary pork rib soup: “The key to the broth is the aroma of pepper and large Chinese garlic cloves, with a rich flavor from pork bone marrow simmered for over 12 hours. The main ingredients are pepper and Chinese garlic. We use Sarawak white pepper from Malaysia, considered the best. One part is roasted to a fragrant black, and the other part remains unroasted, simmering with the pork bone broth.”
The combination of white pepper and Chinese garlic enhances immunity, while the pork bone marrow adds collagen for skin and body nourishment. This unique recipe does not include traditional Chinese medicinal herbs, offering a mildly fragrant and spicy taste with just pork ribs, avoiding other common ingredients like innards, enoki mushrooms, and wolfberries.
The pork trotters, however, are seasoned with over ten types of Chinese herbs, such as bay leaves, angelica root, codonopsis root, licorice, cinnamon, star anise, and five-spice powder. Chef explains, “We use front pork trotters, which have more meat and less fat, simmered with over ten kinds of Chinese herbs.”
Other recommended dishes include special pork rib soup (218.-), pork rib and soft bone soup (198.-), classic pork rib soup (198.-), Teochew-style braised pork trotters (138.-), Teochew-style braised pork trotter rice (148.-), mushroom noodles (98.-), blanched lettuce with fried garlic (118.-), blanched bok choy with fried garlic (118.-), pickled vegetables (68.-), and fried dough fritters (48.-). Pair them with steamed rice and soft-boiled Teochew eggs for a complete meal.
Jumbo Seafood’s signature dishes are also available, such as jumbo shrimp dumplings, shumai, scallop dumplings, shrimp and truffle spring rolls, stir-fried radish cake with X.O. sauce, and fried shrimp wontons with wasabi.
Visit Jumbo Seafood at ICONSIAM (G floor, The Veranda zone) to enjoy Ng Ah Sio Bak Kut Teh’s legendary pork rib soup and more from now until September 30, 2024. For inquiries, call 1338 or visit www.iconsiam.com. You can also contact Jumbo Seafood at 02 118 6290 or 099 110 5888.
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