Founder Bak Kut Teh at Balestier always reminded me of great memories I had in Singapore, memories that were spent catching with people that I loved. I was first introduced to this place by Ria during our quick trip to Singapore. The Founder bak kut teh was also a great place to hang out for late night supper and they had a couple of big table for large group of people. 

The restaurant didn't look like much from the outside but sometimes during dinner time you could saw a long line formed with diners who couldn't wait to taste the peppery broth of the bak kut teh. I think I got a bit too addicted to the broth and the leftover broth was very enjoyable when eaten together with warm rice.

The long ribs was my favourite because bone made it very easy to hold the whole ribs. Sometimes they ran out of the long one and I had to order the short ribs. Both types of pork ribs were juicy and tender.

Our usual order usually consists of you tiao (the fried dough), bean curd skin, the must-have salted vegetables, braised eggs, peanuts and heaps of chili padi! Yes, I added a lot of chili padi to the broth to make it spicier (yum). We always end our dinner with a refreshing bowl of Ice Jelly Honey Lime!

My last time at the Founder Bak Kut Teh was when my flight back to Perth got delayed for 24 hours. I was beyond upset but there was nothing that I could do except enjoying the additional time in Singapore and thinking about it was better to be safe than sorry. So Efra and I decided to go and eat some bak kut teh.

Sure enough, great food and great company really cured my annoyance of the delay :-)