Rong Hua Bak Kut Teh @ Fusionpolis

Rong Hua began in the 1920s when coolie Chua Ah Hua found energy in the bak kut teh he consumed every morning. He became a kitchen apprentice to a Teochew bak kut teh stall ran by Uncle Rong, who helped develop his culinary skills. The result of many years of refinement is what diners enjoy at Rong Hua today. Aside from their signature bak kut teh, try also the braised pig trotters and handmade fried prawn roll, which complements the signature soup well.

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