our history
The originating roots of “Rong Hua Bak Kut Teh” can be traced back all the way to the 1920s, when our founding grandfather, Mr Chua Ah Hua migrated to Singapore or Nanyang in search of a better life and fortune for his family. When Mr Chua arrived in Singapore, Bak Kut Teh was already being served by the Teochew’s around Char Jung Tao (Clarke Quay).
“Rong Hua” – 榮華 Bak Kut Teh
Savour The Taste Of Traditional Teochew Heritage
welcome to our restaurant
video journey of Rong Hua
As the years gone by, the young Ah Hua grew in culinary skills and experience under the discipleship of Uncle Rong. What truly impressed Uncle Rong was the hard work and dedication displayed by Ah Hua in his personal goal to perfect the culinary art of Bak Kut Teh.
Recommendations
Our Featured Meals
Hundreds of menus in one place.
Pig Tail Soup 猪尾汤
₱210.00 – ₱270.00
Braised Chicken Feet w/ Beancurd 腐竹焖凤爪
₱208.00 – ₱228.00
Steamed Lotus Buns 叉烧荷花包
₱208.00
Honey Baked Char Sao 蜜汁叉烧
₱208.00 – ₱370.00
Roast Pork Belly 脆皮猪肉
₱258.00 – ₱388.00
Handmade Fried Prawnroll 纯手工 虾枣
₱358.00
Dinner Menu
Our Best Sellers
A Class of Its Own. Check all our best sellers in Rong Hua Bak Kut Teh.
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