A family-run Bak Kut Teh chain specializing in Malaysian-style claypot bak kut teh, which literally means “pork rib tea”. Hong Ji’s claypot specialty comprises of short chunks of pork ribs braised in an aromatic, robust and mildly sweet herbal soup made from pork bones with more than 10 types of herbs, including cinnamon bark, dang gui (Angelica root), dang shen (Codonopsis root), yu zhu (Solomon’s seal) and dried tangerine peel, in contrast with the local Teochew-style peppery version. The similarities between the two versions are only in its accompanying side sides like braised peanuts, braised eggs, kiam chye (salted vegetable) and you tiao (dough fritter) at around $1 each.
The other bestseller at Hong Ji is the Claypot Bak Kut Teh Mixed ($5.50) which comes with pork ribs, slices of pig stomach, liver and intestines, along side tau pok (beancurd puffs), slices of button mushroom and lettuce in the same signature piping-hot soup, while sharing dishes such as the tender braised ter kah (pork trotters), braised intestines, and braised tau kee (beancurd skin) are especially popular among large groups of diners. The range of dishes at Hong Ji also include Claypot Bak Kut Mee ($5) and Claypot Bak Kut Teh Mee Sua ($5) as well as Pigtail Prawn Mee ($3) and Laksa ($2.50).