Wednesday, March 17, 2010

Founder Rou Gu Cha Cafeteria

The grandma of a friend once mistakenly replaced a cup of water with syrup and we had a rather sweet mutton curry (with raisins) on Christmas day. Surprisingly, it turned out...well, strangely delicious. Many wonderful things were accidentally discovered, weren't they? As I took my first sip of the Teochew-style broth, I began to wonder if the classic peppery taste started with an accidental case of too much white peppercorn. Whatever sparked the idea, it had since garnered a legion of fans and at the preponderating Founder, the constant queue outside the restaurant is almost a landmark along Balestier Road.

From the huge collection of photographs of famous patrons (some faded, literally or not) to the business card showing a smiling, prosperous-looking founder, I couldn't help but felt a certain sense of pride surrounding the restaurant. Not that it's bad but if my bowl of pork ribs was extraordinary, I would have gladly joined in the Founder parade. We forgot about the prime pork ribs and had the normal, chunkier cuts instead. Still packed with heat from the peppercorns and contrastingly light taste of broth, I thought the meat could have been tenderer. One thing's for sure - we never ran out of broth as a diligent uncle kept on refilling our bowls. Interestingly, it was the pork trotter, with its flaking goodness in a flavoursome braise that got us excited instead.

Despite the rush, a confused taxi driver (with no change and a malfunctioning receipt printer), a bowl of grass jelly beancurd that was supposedly presented in a yin yang design and of course, some bak kut teh that was just okay, it was certainly good catching up with friends. This is one of our many Balestier Road stories.

Founder Rou Gu Cha Cafeteria
347, Balestier Road
Singapore 329777

Rochor Beancurd House
432 Balestier Road


J2Kfm said...

Is that an LX3 I saw in the pic there? :)

Teochew BKT supposed to be peppery? Can't remember where I had them, but I vaguely remember it's lighter, both in colour and in flavour.

J said...

Klang BKT better! :)

"Joe" who is constantly craving said...

yes, alot of things spring from mistakes dont babies? hehe..

Life for Beginners said...

"Many wonderful things were accidentally discovered, weren't they?"

Totally agree... like how well french fries go with palak paneer, eh? :D

Can't wait for my next meal with you and the other Singfloggers! (Yes, I just invented that word, haha)

mimid3vils said...

The black black colour food is braised taufu pok?

Anonymous said...


My company is planning to hold a food sampling for food bloggers and I would like to extend my invitation to you. If you are interested, do drop me an email at and I will send you an official invitation. Thank you!

PureGlutton said...

All those dishes are such comfort food!

Nic (KHKL) said...

j2kfm, i think so! it's a beauty, isn't it? ;D yeah, you are right. Teochew BKT has a lighter broth and here in Singapore, it's extra peppery as well.

J, haha, i wonder if there's a cantonese version of bkt. that'll be interesting.

joe, woah, dun scare me with that word leh, bro. hahaha! but yeah, they are adorable creatures. ;D

kenny, yeah, even mutton vindaloo! :D yesh, come soon and we'll go eat other stuff! Sing, floggers, sing! Whatever happened to that group Travis ar?

mimi, yes, taufu pok. good with rice but i prefer the mui choi. :D

jane, thank you for your interest and invitation. i'll reply you in a separate mail. thanks.

pureglutton, agree! the peppery soup is great on a rainy night! ;D