BK Eating House opens in Yishun with 24/7 roast meats & Jalan Besar pig’s organ soup
Yishunites (is this the right term?) have even more eating options now: BK Eating House has opened a new kopitiam at 101 Yishun Ave 5.
Opened on 9 Dec 2024, the kopitiam features the popular Hua Zai Hong Kong Style Roasted Delight as well as Jalan Besar Mun Kee Pig’s Organ Soup. Other stalls include Shan Dong Dong Ji La Mian Xiao Long Bao, Parklane Gu Zao Wei Teochew Minced Meat Noodle and Royal Goreng Pisang.
Now, if you are so inclined, you could have your char siew rice with a side of goreng pisang and even xiao long bao. Talk about fusion cuisine!
There is also a stall selling freshly-made Teochew kueh, and of course, a zi char stall. The former’s menu includes a large range of kueh (from S$1.20) that contain fillings such as bangkuang (turnip), chive, bamboo shoots and even yam. There’s also Ang Ku Kueh (S$1.10 per piece).
Night owls and supper fiends will be delighted to know that the Hua Zai outlet here is open 24 hours, so you can get your roast meat fix any time of the day. Hua Zai doesn’t have a strong social media presence so deals and promotions are often spread through word of mouth or social media posts by diners.
The signature items at this stall are their Signature Braised Pork Rice (S$5.80) and the Char Siew Wanton Noodle (S$4.30). Meat lovers can opt for the Two Roasted Combo (S$12.80).
Meanwhile, Jalan Besar Mun Kee Pig’s Organ Soup brings not only the signature Pig’s Organ Soup (S$4.80/S$6.80) to the table, but diners can also enjoy Sesame Oil Chicken (S$4.80/S$6.80) and Vinegar Pig’s Trotter (S$6.80).
Various ingredients such as meatballs, beancurd, lean meat and additional offal (liver, stomach, kidney) can be added on if you want more ingredients. Available sides include Nai Bai Cai (S$3.80), Steamed Minced Meat Chestnut & Salted Fish (S$3) as well as Braised Peanut (S$2) and Vinegar Egg (S$1).
This new kopitiam is open from 7am to 9am, while Hua Zai Hong Kong Style Roasted Delight will operate for 24 hours.
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