Photo: Yong Kee Bak Kut Teh
Cover Photo: Yong Kee Bak Kut Teh

Singapore’s top chefs share their go-to spot for this popular native delicacy

Rainy days always make us crave for a hot and piping bowl of bak kut teh. The popular hawker dish—which literally translates to 'meat bone tea'—is painstakingly made by simmering the meaty pork ribs for hours in a tasty broth infused with a variety of herbs and spices. When it is done right, the dish is just delicious and best had with dough fritters to soak up all the flavours. 

Whatever version you prefer—whether it's the lighter or darker soup, less or more peppery—there are plenty of eateries that prepare bak kut teh. If you don't know where to start, consider these highly recommended establishments by some of our talented chefs.

See also: From Balmy Singapore To Italy's Verdant Farmlands, Nothing Comforts And Delights Like Chicken Soup

 

1. Old Tiong Bahru Bak Kut Teh

Ku Keung, Executive Chinese Chef, Golden Peony

“I have been patronising Old Tiong Bahru Bak Kut Teh for more than 10 years—I usually visit the stall at least once a month. I was introduced to the restaurant by my predecessor, chef Chung, and the both of us still regularly meet up at the place for catch-ups even though chef Chung has long since retired.

I especially like the stall’s meaty ribs that have been cooked for hours, resulting in the meat being tender and fall-off-the-bone. When I order bak kut teh, I like to pair it with other typical Teochew dishes including the steamed fish and pickled salted vegetables. The restaurant is located within proximity to the Tiong Bahru market, hence the fish are all fresh. The youtiao, which are freshly made daily, are perfect accompaniments to the dish as they soak up all the rich broth when one dunks them in. Each table also has its own heater by the side to brew your own tea (Gongfu Tea)—a nice traditional touch to the dining experience.”

Old Tiong Bahru Bak Kut Teh | 58 Seng Poh Road 01-31, S(160058) | 6223 3075

See also: The Best Nasi Lemak in Singapore, According to Local Chefs

2. Song Fa Bak Kut Teh

Aaron Tan, Executive Chinese Chef, InterContinental Singapore

“Many years ago, a VIP guest recommended me to try Song Fa Bak Ku Teh. When I tried it, I fell in love with it because the taste brought back nostalgic memories. Perhaps because I grew up from Teochew village and the Teochew style of cooking bak kut teh uses more pepper and garlic in the soup, which is the way I like it.

I personally like their white pepper bak kut teh very much. It is spicy and flavourful. I can tell the soup base has been simmered for long hours with pork bones, pork ribs, ginger and old garlic, and it gives a natural slightly sweet taste, which makes me keep going back for more. Besides that, duration of cooking the pork ribs is also very well controlled—it has a chewy tenderness, and the meat does not stick to the bones. The dough fritters (youtiao) and pickled vegetables complement the bak kut teh perfectly. Of course, chilli, minced garlic and sticky dark soy sauce condiments are a must. No other shop has impressed me as much as Song Fa, due to the store’s special cooking process including the use of quality ingredients and the controlled amount of ingredients and spices for the broth.”

See also: Best Chicken Rice in Singapore: Where Do Chefs Go for This Popular Hawker Dish?

Lap Fai, Master Chef, Hua Ting Restaurant 

Song Fa Bak Kut Teh is my choice location. While I was creating new dishes for Hua Ting’s new menu a few years back, one of the new creations—deep-fried pork rib with crispy garlic and chilli (避风塘炸肉骨)—was inspired by the local bak kut teh soup. I went around Singapore to try the different versions of bak kut teh, found this to be my favourite, and have since been bringing my family there on my off days. In fact, we’ve been going there for the last 5 years. The quality of the pork at Song Fa is very fresh. This, paired with garlic & white pepper, is left to simmer for a long time to produce a charismatic meat bone soup. It is light in colour, slightly spicy in taste and exudes a pepper fragrance—perfect for rainy days!”

Song Fa Bak Kut Teh | 11 New Bridge Rd, 01-01, S(059383) | 6533 6128

3. Yong Kee Claypot Bak Kut Teh

Tatler Asia
Photo: Yong Kee Bak Kut Teh
Above Photo: Yong Kee Bak Kut Teh

Benton Toh, Senior Executive Sous Chef, The Ritz-Carlton, Millenia Singapore

“I like to visit Yong Kee Claypot Bak Kut Teh, a family-run business which I understand has been around for more than 30 years. This famous hawker stall is located in Taman Jurong Market & Food Centre. Its location is within the vicinity of where I live, and I chanced upon it 15 years ago when I was looking for something to fill my stomach. I have been visiting this stall to satisfy my cravings ever since.

The dish is served in a claypot, which I feel really enhances the experience, and we get to choose from a white pepper broth, or a herbal pork rib soup. Personally, I prefer the white pepper broth as the well-balanced flavour of pepper and garlic warms my stomach, especially on a cold, rainy day. I also like that there is a variety of tender ribs, pig’s tail, organs, premium loin ribs, tenderloin and beancurd (tau kwa) that I can choose from depending on what my cravings are. The prices are also very reasonable, with each claypot available from only $4.”

Yong Kee Claypot Bak Kut Teh | 3 Yung Sheng Road 02-78, S(618499)

See also: The Best Chilli Crab in Singapore, According to Local Chefs

4. New Manlee Bak Kut Teh

Soong Kin Wah, Restaurant Chef, Cherry Garden

“One of my favourite go-to places for bak kut teh fix is New Manlee Bak Kut Teh, located in Bugis+. New Manlee Bak Kut Teh was highly recommended by my friend who is also a chef of a Chinese restaurant in Singapore and he gave rave reviews on their signature Malaysia-style black herbal soup. Hence, I tried it three years ago upon his recommendation and since then I have been patronising this place whenever I have Bak Kut Teh cravings.

The black herbal soup base is one of their key highlights with its aromatic blend of herbs and spices such as the intense flavour of Chinese angelica root (dang gui) and the fragrance of garlic. Their pork ribs are cooked to perfection whereby one can savour the tender and juicy meat simmered in their rich herbal broth. One of the favourite dishes I will order from their menu is the premium pork ribs bak kut teh for its soft and tender lean meat.”

New Manlee Bak Kut Teh | Bugis+, 201 Victoria Street, 01-12, S(188067) | 6509 9841

5. Ya Hua Bak Kut Teh

Jason Xie, Sous Chef, Le Bon Funk

“I first discovered Ya Hua Bak Kut Teh after a long shift. It's a personal favourite and I believe it was founded close to 40 years ago with the founder even having trained under Ng Bee Song's (father of household BKT brand Ng Ah Sio) stall at one point. As they stay open until late, the store has quickly become one of our go-to supper spots after work. It’s important to me that bak kut teh is served piping hot as Ya Hua Bak Kut Teh does, the heat bringing out the well-balanced flavours of the Teochew-style peppery broth and tender pork ribs. To accompany this, I enjoy my rice with salted vegetables and a self-indulgent clove of garlic–softened to the consistency of warm butter after hours of simmering in the broth–while crispy ‘you cha kway’ makes for the perfect final player to soak up this hearty bowl and is so enjoyable for texture!”

Ya Hua Bak Kut Teh | 593 Havelock Road, 01-01/02, S(169641 ) | 6235 7716

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