Chinatown Bak Kut Teh
×Bak Kut Teh
Bak Kut Teh / 肉骨茶
Why you must eat itPork ribs simmered in a clear broth heavy with white pepper and garlic. Unlike the dark, sweet Malaysian style, the Singapore version is mostly a clear soup where the pepper's heat comes forward. The bone-in meat falls off at a nudge of the chopsticks, and the broth leaves pepper burning at the back of the throat. White rice, youtiao (fried dough) and Chinese tea are the standard companions, the youtiao dipped and soaked soft in the soup. Many shops let you add more garlic and pepper. Even in sweating weather, drinking the hot broth to set yourself right is how the dish is enjoyed. A bowl to sit with, slowly.
Bak kut teh is said to be a dish migrants from Fujian and Chaozhou ate to build strength between shifts, the name meaning "meat-bone tea." Singapore took to the peppery Teochew style. Around Chinatown some old shops open from morning, and many locals eat bak kut teh for breakfast. The broth is often refillable, drunk on until only bone remains. As a pork dish it does not suit those with religious restrictions. This stands for the area's bowl rather than one named shop. Hours and closing days can change, so confirm on the spot.
- Nearest
- around Chinatown Stn
- Hours
- 08:00-21:00 頃
- Price
- S$7–10