“Super underrated” Bak Kut Teh store with Nyonya Poached Fish, closing after repeated relocations

What…another closure?! Sadly, yes. Renowned for its signature Nyonya Poached Fish and other zi char dishes, Poached Fish Bak Kut Teh at Tampines will be shutting its doors on 31 May.

The discontinuation of this hidden gem in the East was first reported by a fellow netizen on Can Eat! SG.

If the name does ring a bell to you, ding ding, Poached Fish Bak Kut Teh was originally situated at Ang Mo Kio, then shifted to Bedok and is now resting at its current location at Tampines. Okay, east side best side.

Possible relocation? Similar to other commenters, my hopes were dashed when the Facebook post also stated that the beloved store is “closing down (for good)”. Haiz. With only a few weeks of operations set in stone, it’s now or never.

Topping the list is their highly-acclaimed Poached Fish (S$13/ S$18/ S$26) that comes in a variety of sauces. Nope, this is not your usual plate of soy sauce and ginger slices garnish. Think a generous serving of whole fish drizzled with tangy Nyonya Sauce, sweet-salty Cai Po Sauce or savoury Hot & Sour Bean Paste Sauce.

Unlike the traditional steaming method, poaching a fish results in an extremely tender texture, while preserving the fish’s natural brinines and sealing in plenty of moisture!

Did you say zi char?

Their Beancurd Prawn Rolls (S$12) are shrimpy good. Encased in a crisp layer of beancurd skin, the handmade rolls are packed with big chunks of juicy shrimp. As a sucker for seafood, gimme that.

Featuring a mouthwatering stir-fried blend of fresh egg and bittergourd, be sure to try out Bittergourd Fried Egg (S$7) that Poached Fish Bak Kut Teh’s customers swear by. To those who hate that, well, bitter gourd, fret not as the dish is strongly packed with wok hei flavour. 

For hearty eaters who live by the “value-for-money” motto. Look no further. At a amazingly affordable price of S$4.80, the War Tan Hor Fun is made for you. Doused with war tan (egg gravy), this piping plate of silky hor fun is also topped with pork slices, fishcake and vegetables. 

Now tie it all together with a classic Bak Kut Teh (S$7/ S$13). The fragrant bowl of broth is described to be peppery yet fragrant, with tender fall-off-the-bone bak kut and wispy tau kee too!

Is Poached Fish Bak Kut Teh the East’s best-kept secret? Find out before it’s too late.

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