Hong Ji Herbs Bak Kut Teh is one of Marsiling’s best kept secrets. This stall in the north is one of the rare places in Singapore where you can get a solid bowl of Klang claypot bak kut teh, short of crossing the causeway just opposite to get to Soon Soon Heng in JB. The standard soup ($7) has a slightly sweet tinge with just enough herbal notes for every spoonful to feel rich and nourishing even on a hot day. It’s topped with the usual suspects of button mushrooms and fried beancurd skin, and those who truly know how to enjoy bak kut teh would swear by getting a side of you tiao (dough fritters) to soak up the soup. Regulars also love the braised pig trotter (from $6.50). Also worth a try are the braised intestines ($6.50) and herbal pork liver ($7).
