Monday, January 13, 2020

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), Kim Tian Road

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), Kim Tian Road

Tuan Yuan (#01-01, 127 Kim Tian Road, tel : +65 6684 0123) is an offshoot of Outram Ya Hua Rou Gu Cha. I've read couple of stories of how Tuan Yuan came about but the details elude me and it's not important here. Some years ago, I've eaten at the Havelock branch of Outram Ya Hua and thought they weren't too bad. Later on, I tried another Ya Hua which opened up at Raffles City. Mediocre would be an appropriate adjective for that one.

I had thought that the Raffles City shop was related to the Outram Ya Hua but from their website, it doesn't look to be the case. My digging stopped there.

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), tau kee knots

I like their soy knots - or alternatively also referred to as simply tau kee. Dried beancurd skin bundled and tied into knots before being braised/stewed. Had a good soy bean flavour, was smooth and tender that paired up nicely with the broth it was stewed in.

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), pig's tongue

There's sliced pig's tongue on the menu. Thinly sliced and tender with a predominant soy sauce flavour.

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), meatless braised pig trotters

What I enjoyed about their braised pork trotters is that they're mostly skin and tendon. Barely any meat. The gelatinous parts from the dish in my opinion were good enough.

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), meatball soup

Meatballs were nice and stinky with the flavour of dried sole.

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), fried beancurd skin fish paste

Fried beancurd skin stuffed with fish paste was nice and salty. These were served freshly fried so they were good.

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), dough fritters 油条

Tuan Yuan serves airy dough fritters with light bread-y texture with a crisp skin. These airy bread-y fritters are the best textures for dipping into their peppery broth because they soak well.  

Tuan Yuan Pork Ribs Soup (团缘肉骨茶), ramen teh

Got a bowl of their ramen-teh - noodles in their peppery ba kut teh broth. What made me enjoy this was the slurpy noodles and the simplicity of of it.

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