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.
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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
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