7 Best Places to Eat Bak kut Teh in Singapore: Expert Picks for Unforgettable Flavors

Bak Kut Teh, or as locals call it, BKT, is a popular Singaporean dish that is a must-try for any food lover visiting the Lion City.

This delectable delight, which translates to “meat bone tea,” captivates tourists worldwide with its unique blend of flavors and textures.

For those visiting Singapore, you’ll want to experience the best Bak Kut Teh stores to appreciate this local culinary gem truly.

As a local blogger and a Singapore resident, I’ve personally sampled countless Bak Kut Teh dishes from various stalls across the island.

Over time, I’ve identified some top places worth recommending, considering factors such as taste, ambiance, and service.

I’ve compiled a table to help you choose. It allows you to compare these fantastic stores easily.

In sharing my opinion, experiences, and suggestions, I strive to provide a balanced perspective on each store’s good and bad points.

With this knowledge, you can make informed decisions on your gastronomic journey, ultimately having a memorable and authentic Bak Kut Teh in Singapore experience.

Defining Bak Kut Teh

Bak Kut Teh, a popular dish in Singapore and Malaysia, has long been a favorite among locals and tourists. Translated as “meat bone tea,” this dish is a pork rib soup infused with fragrant herbs and spices.

There are two main types of Bak Kut Teh: the peppery version commonly found in Singapore and the herbal version prevalent in Malaysia.

Its clear, aromatic, peppery broth characterizes the peppery Bak Kut Teh in Singapore.

Made from boiled pork ribs and a medley of spices such as pepper, garlic, and star anise, the soup has a distinct, comforting flavor that is perfect for a rainy day.

On the other hand, the Malaysian herbal Bak Kut Teh features a darker, more complex soup infused with traditional Chinese herbs like dang gui and goji berries, which gives the dish a deeper, richer taste.

Bak Kut Teh is typically enjoyed with a pot of hot tea on the side, which helps cut the dish’s richness and cleanse the palate.

Some commonly served side dishes include blanched lettuce or you tiao (Chinese crullers), which can be dipped into the soup to soak up its flavors.

As a Singapore local, I’ve had my fair share of Bak Kut Teh at various stores across the island.

While I prefer the peppery version, others might like the herbal variant more.

It’s essential to strike a balance when recommending the best Bak Kut Teh stores so tourists can explore and enjoy both options.

The Origins and Variations of Bak Kut Teh in Singapore

I’ve had the opportunity to sample various Bak Kut Teh styles across Singapore and Malaysia.

This section will explore this popular dish’s origins and distinct variations.

Teochew Style

Originating from the Teochew province in China, the Teochew-style Bak Kut Teh in Singapore is a light, peppery soup made with pork ribs and bones.

Adding pepper and garlic gives it its signature taste, creating a clear broth highlighting the pork’s natural flavors.

My personal experience with Teochew style has been nothing short of delightful. The lightness of the broth allows for a more subtle appreciation of the pork ribs’ texture and taste, making it a favorite among locals and tourists alike.

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Hokkien Style

The Hokkien-style Bak Kut Teh hails from the Hokkien province in China. This variation is characterized by its soy sauce-based broth with a dark, rich color.

Dark sauce imparts a distinct, slightly sweet flavor while retaining the essence of the pork ribs.

The Hokkien style is an excellent choice for those who prefer a more robust and flavorful experience. The soy sauce adds an extra layer of complexity, making it a popular option for many Singaporeans.

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Klang Style

Finally, we have the Klang-style Bak Kut Teh, which originates from Malaysia. This variation is known for its herbal, cloudy broth, darker and thicker than its counterparts.

Various herbs and spices give the Klang style a unique richness and depth of flavor, often enjoyed in Malaysia’s cooler regions.

In my opinion, Klang-style Bak Kut Teh offers a more substantial, warming experience.

It’s an excellent option for those seeking a more herbal and hearty taste profile.

Style	Origin	Broth Base	Key Ingredients	Soup Appearance
Teochew Style	China	Pepper	Pepper, Garlic	Clear
Hokkien Style	China	Soy Sauce	Dark Sauce, Garlic	Dark
Klang Style	Malaysia	Herbal	Herbs, Spices	Cloudy

Top Bak Kut Teh Stores in Singapore

As a local Singaporean and travel blogger, I’ve enjoyed exploring some of the country’s best Bak Kut Teh restaurants.

This section will share my top recommendations for anyone craving this delectable dish.

Song Fa Bak Kut Teh

What sets Song Fa apart is the meticulous preparation of its signature dish. The pork ribs are tender and fall off the bone, and the soup—a fragrant broth—is infused with a blend of spices and pepper, creating a comforting balance of flavors.

The menu at Song Fa extends beyond their famous bak kut teh to include a variety of side dishes that complement the main event. Braised pig’s trotters, salted vegetables, and dough fritters (you tiao) for dipping into the soup are popular accompaniments.

Why We Love It?

The Bak Kut Teh is expertly prepared, yielding pork ribs that are both tender and bursting with flavor. The broth is robust and aromatic, subtly infused with herbal and peppery undertones.

The accompanying dishes are equally impressive, featuring pork belly that is sumptuously succulent and pork intestines and liver that are tenderized to perfection, each offering a rich and savory taste experience.

The combination of savory, spice-laden soup, succulent pork, and the establishment’s commitment to tradition and quality makes for an unforgettable dining experience.

Unsurprisingly, Song Fa has earned accolades, including a Michelin Bib Gourmand award, underscoring its status as a bastion of Singaporean cuisine.

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Ya Hua Bak Kut Teh

Ya Hua Bak Kut Teh is one of Singapore’s most renowned spots for this beloved pork rib soup.

Since the 1970s, its reputation has been built on authenticity and taste.

The Ya Hua rendition of bak kut teh adheres to the Teochew style, favoring a clear, peppery broth that is both light and intensely flavorful. This distinguishes it from the darker, more herbal-infused Hokkien variety.

The menu at Ya Hua Bak Kut Teh is concise, focusing on their signature dish. Patrons can choose between different cuts of pork ribs, each promising the same tender meat that falls effortlessly off the bone.

The soup, which can be refilled to your heart’s content, is a harmonious blend of garlic, pepper, and other spices that have been simmered to perfection.

Side dishes such as salted vegetables, braised tofu, and you tiao (fried dough fritters) are available to complement the main attraction.

Why We Love It?

I was quite fond of the hearty, pepper-infused broth that managed to be flavorful without being too spicy, and it carried a pleasant garlic aroma.
The flavor of the soup was nearly as good as what you’d find at Ng Ah Sio’s, but it had the added benefit of being less greasy (no visible oil slicks on top!) which allowed me to enjoy extra servings with a bit less guilt, lol.

The soup is simmered for hours, ensuring that every bowl served is rich in tradition and taste.

This commitment to quality is what makes Ya Hua a standout in the competitive landscape of bak kut teh eateries.

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Ng Ah Sio Bak Kut Teh

Ng Ah Sio Bak Kut Teh is a name that resonates with fans of the iconic Singaporean dish.

Established in the 1950s, this eatery has made its mark with a Teochew-style bak kut teh with a fiercely loyal following.

The special menu at Ng Ah Sio is centered around its bak kut teh, a broth steeped with a blend of aromatic spices and a notable peppery kick.

The soup is simmered with tender pork ribs, creating a comforting and refreshing dish.

They also offer a variety of side dishes such as salted vegetables, braised peanuts, and you tiao (fried dough fritters) to complement the main course.

What sets Ng Ah Sio apart from other bak kut teh outlets is its rich history and the mastery of its broth.

Why We Love It?

The bak kut teh we tried at Ng Ah Sio ranks among the finest we’ve experienced in Singapore. The ribs were both substantial and tender.

Ng Ah Sio’s BKT broth is of the Teochew variety, characterized by garlic and pepper, yet it’s milder on the pepper scale, making it a more approachable version of BKT for those who prefer their soup less intense or spicy.

Accompanied by traditional Chinese “kung fu” tea, the flavorful pork ribs, rice, and accompanying side dishes create a dining experience so satisfying that it beckons us to return time and again.

The establishment has been perfecting its recipe for decades, ensuring a consistent and distinctive flavor profile that stands out in Singapore’s competitive food scene.

As a local food enthusiast, I appreciate Ng Ah Sio’s dedication to tradition and quality.

The robustness of the soup, paired with the perfectly cooked, fall-off-the-bone pork ribs, is a testament to their craft.

The less oily broth is a welcome characteristic, allowing the natural flavors and spices to shine without overpowering.

This attention to detail and the balance of flavors make Ng Ah Sio Bak Kut Teh a culinary highlight for locals and visitors alike.

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Founder Bak Kut Teh

A trip to Balestier Road isn’t complete without a visit to Founder Bak Kut Teh. The mouthwatering broth is rich and tasty, making the ribs all the more enjoyable.

Founder Bak Kut Teh, a household name in Singapore, has been serving its signature pork rib soup since 1978.

This eatery has distinguished itself with a bak kut teh that leans towards the Hokkien style, which is slightly darker and more herbal than its Teochew counterpart.

The special menu at Founder Bak Kut Teh features their flagship dish, the Founder Bak Kut Teh, known for its tender, meaty ribs simmered in a complex, aromatic broth.

Why We Love It?

The soup is a harmonious blend of traditional Chinese herbs and spices, refined over decades to achieve a depth of flavor. You can also enjoy various side dishes, such as braised pig’s trotter, preserved vegetables, and youtiao (fried dough fritters), which perfectly complement the rich soup.

Founder Bak Kut Teh’s approach to the dish is unique in its rich herbal infusion. It provides a hearty and warming meal that has garnered a loyal following.

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Leong Kee (Klang) Bak Kut Teh

Leong Kee (Klang) Bak Kut Teh is a gem for those who appreciate the Malaysian twist on this classic dish.

Located in Singapore, this eatery specializes in the Klang-style bak kut teh, distinctively different from the peppery Teochew version commonly found in the city-state.

Their special menu features the signature Klang bak kut teh, a dish characterized by its thick, dark, and intensely herbal broth.

The soup is stewed with various Chinese medicinal herbs, which impart a deep, rich flavor and are believed to have health-boosting properties.

The pork ribs at Leong Kee are succulent and fall off-the-bone tender, absorbing the essence of the herbal concoction in which they’ve been cooked.

Why We Love It?

What I love about Leong Kee (Klang) Bak Kut Teh is the herbal soup’s complexity and comforting warmth.

Unlike the lighter Teochew style, the Klang-style bak kut teh offers a robust and hearty meal, perfect for days when you crave something to nourish both body and spirit.

The aromatic herbs flavor the broth and fill the air with a welcoming scent that promises a satisfying dining experience.

It’s this unique, bold taste and the feeling of wholesome indulgence that draws me back to Leong Kee time and again.

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Soon Huat Bak Kut Teh

Originally hailing from Johor Bahru (JB), Soon Huat Bak Kut Teh offers a broth that diverges from the peppery taste commonly favored in Singapore.

While it does embrace herbal undertones, the flavor profile is often noted for its more delicate and nuanced essence, particularly when compared to the bolder Klang-style bak kut teh.

The soup here boasts a superior herbal flavor that’s been artfully intensified with a decadent splash of soy sauce.

While clay pot Bak Kut Teh is a familiar sight, adding my cherished ingredients like pig innards and fried tau kee to the herbal broth won my heart.

On the side, I indulged in tau pok (fried beancurd) and a fresh plate of greens.

Why We Love It?

The broth delivered a potent herbal note yet remained balanced without being overwhelming. I would have preferred a touch more pepperiness, but the existing flavor profile was quite satisfying.

This is a meal best enjoyed with company, as the portions are hearty and could be overwhelming for one. With the bonus of refillable soup, there’s no need to hold back.

The pork ribs were tender and delightfully chewy.

For me, no Bak Kut Teh is complete without a dip in dark soy sauce with cut chili—a match made in culinary heaven.

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Joo Siah Bak Kut Teh

Joo Siah Bak Kut Teh is a culinary gem located in Singapore, known for serving a delectable version of the classic Teochew-style Bak Kut Teh.

This style is characterized by its clear, light, and deeply flavorful, peppery broth, which is a perfect backdrop for the tender pork ribs that are the dish’s star.

At Joo Siah, the Bak Kut Teh is meticulously prepared, allowing the natural flavors of the pork to shine through. The broth is simmered to perfection, with a distinctive but not overwhelming peppery zing complemented by a subtle hint of garlic.

The pork ribs are cooked just right, ensuring they’re succulent and fall effortlessly off the bone.

Why We Love It?

The distinct peppery kick in their soup is the most memorable aspect of Joo Siah Bak Koot Teh, which holds a special place in my heart.

Its sharpness surpasses what you’ll find at the well-known peppery bak kut teh chains.

On that first sip, the soup’s bite was unmistakable—a zesty sensation reminiscent of freshly squeezed ginger juice.

However, after savoring a few more mouthfuls, my palate acclimated to the bold flavors, and the initial peppery tingle gave way to a more mellow, comforting experience.

Jia Bin Klang Bak Kut Teh

Jia Bin Klang Bak Kut Teh brings the authentic flavors of Malaysia’s Klang Valley to the heart of Singapore.

This eatery specializes in the Klang-style Bak Kut Teh, distinct for its darker, more herbal, and robust broth than the lighter, peppery Teochew version prevalent in Singapore.

The pot arrives brimming with a dark, herbal soup that includes an assortment of ingredients like pork belly, tau pok (fried beancurd puffs), pig stomach, and pig intestine.

The broth is delicately herbal and flavorful without being too intense. 

Why We Love It?

What draws me to Jia Bin Klang Bak Kut Teh is the authenticity and depth of their broth. Each sip transports you to the streets of Klang, offering an exotic and familiar experience.

For those who enjoy variety, additional ingredients like pig stomach and intestines add to the richness of the meal. The side dishes, such as the you tiao (fried dough fritters) for dipping, round out the dining experience, making it truly indulgent.

Essential Sides and Condiments

The sides and condiments that complement Bak Kut Teh in Singapore amplify the experience. This guide features essential sides and condiments for a complete Bak Kut Teh dining experience.

You Tiao and Rice

You Tiao (油条), or fried dough fritters, is a typical side dish perfect for dipping into the flavorful Bak Kut Teh broth.

Light and crispy, the dough fritters absorb the soup, making for a mouthwatering bite.

A steaming bowl of fragrant jasmine rice also serves as the perfect accompaniment, highlighting the pork ribs and broth flavors.

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Salted Vegetables and Peanuts

Salted vegetables add a crunchy texture and contrast to the rich soup. Their tangy, slightly sour taste cuts through the richness and balances the meal.

Another popular side dish is braised peanuts, which are tender and flavorful. They go well with the tender pork ribs, adding another layer of taste to your meal.

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Chilli and Soy Sauce

In Singapore, the dipping sauce is an integral part of the meal.

A good chili sauce should have a slight tang and spiciness, enhancing the flavor of the pork ribs.

Another essential condiment is the dark soy sauce, which is thicker and sweeter than the regular soy sauce.

A dip in this fragrant sauce elevates the deliciousness of each bite.

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Tea Pairing

Another essential Bak Kut Teh meal aspect is the Chinese tea pairing.

Traditionally, Bak Kut Teh is enjoyed with Kung Fu tea, which helps cleanse the palate and complements the rich flavors of the soup.

This tea is full-bodied and has a strong aroma that makes it perfect for savoring between bites of Bak Kut Teh.

The ancient Chinese practice of Kung Fu Tea is a ceremonial approach to brewing and serving tea, designed to draw out the finest attributes of the tea leaves.

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Additional Specialties

Some establishments of Bak Kut Teh in Singapore offer special dishes for a unique experience.

For example, beancurd skin, an edible layer produced during tofu production, absorbs the flavors of the broth.

Other specialties include fish maw soup, a collagen-rich addition to your meal, home-made Ngoh Hiang, a delicious blend of minced meat and spices, and signature Teochew braised pig’s trotter or braised pig’s intestine, which are tender and flavorful, as it’s slow-cooked over several hours.

The variety of sides and condiments enhance your experience of Bak Kut Teh in Singapore, allowing you to experiment with flavors and textures.

Don’t forget to try different combinations and always enjoy the warm hospitality at these establishments.

Frequently Asked Questions