Bak kut teh, a popular Chinese soup found on Singapore and Malaysia’s streets, is a delectable dish craved by many on rainy days. The pork-based soup, simmered for hours with meaty pork ribs, garlic, pepper, and various herbs, does not actually contain tea, despite its English translation of ‘meat bone tea’.
Whether you prefer our peppery rendition or the herbal variety served just across the causeway, here are 18 best bak kut teh spots in Singapore to warm up your soul.
1. Outram Ya Hua Bak Kut Teh
If you’re yearning for a piping-hot bowl of comforting, peppery, and full-flavoured soup for supper, look no further than Outram Ya Hua Bak Kut Teh. This eatery has got you covered for all your spontaneous late-night cravings as it stays open until 11.30pm most days (except Mondays) for the Keppel Road outlet.
If you’re one who fancies bak kut teh to veer on the spicy side, then you should give the good ol’ Spare Ribs Soup (S$9.70) and Premium Spare Ribs (S$12) a go. The meat is tender and falls off easily from the bone.
You can enjoy dishes such as Chye Sim in Oyster Sauce (S$5.80/S$8) and Watercress Soup (S$5.80/S$8) for your daily dose of veggies. For a heartwarming choice, try the Pig’s Liver Soup (S$8) or the Pig’s Kidney Soup (S$8).
If you’re in the mood for seafood, the Fresh Sliced Fish Soup (S$9.20/S$11.50/S$17.20) is a delightful option. With such a diverse range of dishes available, there’s something to satisfy every craving at Outram Ya Hua Bak Kut Teh.
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7 Keppel Road, PSA Tanjong Pagar Complex, #01-05/07, Singapore 089053
+65 6222 9610
Daily: 6am – 11.30pm
Closed on Mon
593 Havelock Road, #04-01, Singapore 169641
Tue to Thu & Sun: 11am – 10pm
Fri & Sat: 11am – 11pm
Closed on Mon
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2. Legendary Bak Kut Teh
With its original outlet on Rangoon Road and a new branch on South Bridge Road which opened in 2021, Legendary Bak Kut Teh is renowned among both Singaporeans and tourists. Adorned with pictures of local and overseas celebrities, the stall has rightfully earned its place on the list.
It has been said that Taiwanese singer, Jay Chou enjoyed his bowl of BKT Spare Ribs (S$9) so much the first time he ate it, that he ordered for a takeaway the very next day.
The soup, naturally infused with the sweetness of pork juices, culminates in a delightful peppery kick. Furthermore, the soup is available in a free-flow manner, allowing you to indulge as much as you desire. The tender meat slices, boasting a delectable marbling of fats, become even more enjoyable when dipped in the accompanying chilli sauce.
The menu also features Slice Lean Meat Soup (S$9), Short Ribs (S$12), Long Ribs (S$13), and Legendary BKT (S$11) which has a combination of long and short ribs.
When it comes to side dishes, the highly-recommended Home-made Ngoh Hiang (S$16/S$24) is a must-try, featuring delightful crunchy bits of water chestnut that add an extra layer of texture.
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Refer to locations, contact numbers, and opening hours here
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3. Feng Xiang Bak Kut Teh | Fried Porridge
If you’ve ever travelled to Klang, you’ll know that it’s the revered home of herbal bak kut teh. At Feng Xiang Bak Kut Teh | Fried Porridge, the broth is crafted with a selection of the finest herbs and ingredients, then simmered for hours to achieve an irresistible authentic flavour.
For those working in the CBD, head over to their newest addition at Lau Pa Sat or any of their other branches around Singapore. There’s also a 7th outlet in the works, which will be situated at Senja Hawker Centre.
The Herbal Bak Kut Teh Soup (S$7.90 for small) is served in a claypot and features a delightful medley of pork ribs, tender pork slices, flavourful pig’s stomach, enoki mushrooms, bean curd skin, and crispy tau pok.
The Dry Bak Kut Teh (S$8.90 for small) boasts succulent pieces of pork ribs and pig’s stomach which are stir-fried with dried chilli, okra, and fragrant dried cuttlefish, resulting in a tantalising combination of flavours and textures.
The Mixed Pork Organ Fried Porridge (S$7.90) is a delightful light-brownish congee filled with tender pork slices, dried cuttlefish, and an array of textures coming from a trio of pig’s intestines, stomach, and liver.
The Vinegar Pig’s Trotter (S$6.90) features unctuous pieces of trotters which are fall-off-the-bone tender and a braised egg bathed in a rich, dark, and tangy vinegar-infused broth. If you’re afraid that it may be too acidic or sweet, don’t worry; the version over at Feng Xiang is calibrated perfectly.
For a list of locations and opening hours, click here.
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4. Ng Ah Sio Bak Kut Teh
Since its relocation to Rangoon Road on 15 Mar 1988, Ng Ah Sio Bak Kut Teh has proudly served over a million bowls of this classic delicacy. The brand has become synonymous with delicious and authentic pork ribs soup.
If you’re an ardent enthusiast of robust and delightfully fiery broths, this is the place to be. Served with chilli, dark soy sauce and complemented by freshly-brewed kung fu tea, this dish represents a quintessentially Singaporean meal— simple, wholesome, and undeniably delicious.
If you’re visiting the Rangoon Road outlet, try the Premium Loin Ribs Soup (S$10.80), Superior Spare Ribs Soup (S$9.80) or Classic Pork Ribs Soup (S$7.80).
Indulge in the delightful Signature Teochew Braised Pig’s Trotter (S$10.80) and treat yourself to succulent, gelatinous mouthfuls of meat that offer a satisfying burst of collagen with every bite.
For those dining in pairs, the Chui Huay Lim Club branch presents an enticing option with their Signature Bak Kut Teh Set for 2 (S$39.90). It includes the premium loin ribs soup, fish maw soup, braised big intestine, braised beancurd, braised peanuts, blanched lettuce in garlic oil, and steamed rice— value-for-money indeed.
For a list of locations, contact numbers, and opening hours, click here.
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5. Rong Hua Bak Kut Teh
Dining at Rong Hua Bak Kut Teh at Fusionopolis is a delightful experience that allows you to relish in the authentic flavours of traditional Teochew heritage.
The story behind this establishment traces back to the 1920s when Mr Chua Ah Hua, the stall’s founding father, arrived in Singapore with the intention of improving the livelihood of his family.
As a hardworking coolie, Mr Chua found solace and sustenance in the hearty bowl of piping hot bak kut teh, which provided him with the energy to endure a hard day’s work. His fascination and passion for the dish led him to seek apprenticeship under his village elder, Uncle Rong, who owned a renowned Teochew bak kut teh stall.
Inspired by their mentor-student relationship, the names of both teacher and pupil were combined, giving rise to the name ‘Rong Hua Bak Kut Teh.’
Peppery with just the right amount of kick, the Pork Ribs Soup (S$7.90/S$9.90) is one that’ll have you going back for refills. Their Braised Pig’s Intestine (S$7.50/S$9.50), Braised Chicken Feet (S$6/S$8) and Braised Beancurd Skin (S$6/S$8) are also popular crowd-favourites.
Also, remember to order their side dishes like Iceberg Lettuce with Oyster Sauce (S$7/S$9) and Dough Fritters (S$2.50/S$3.50) to go with your meal.
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1 Fusionopolis Way, Fusionopolis, #B1-13, Singapore 138632
+65 6463 3138
Mon to Sat: 10am – 3pm & 5pm – 9pm
Closed on Sun
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6. Leong Kee (Klang) Bak Kut Teh
Situated along Geylang Road is Leong Kee (Klang) Bak Kut Teh, a haven for authentic Klang-style bak kut teh enthusiasts.
The Dry Bak Kut Teh (S$12) is a true delight. Served sizzling hot, this dish offers a medley of flavours, combining shredded dried cuttlefish, lady’s finger slices, and dried chilli to create a perfect balance of saltiness, sweetness, savouriness, and spiciness.
The rich, intense nuances of the dark gravy perfectly complement the fork-tender pork ribs and fluffy white rice, resulting in an irresistible and satisfying meal.
For those who prefer the classic herbal Klang-style Bak Kut Teh experience, their regular version priced at S$8.80 won’t disappoint. With 7 different meat options to choose from, including kidney, pig tail, intestine, and the classic rib, there’s a variety to suit every preference.
As a regular at Leong Kee (Klang) Bak Kut Teh, I often visit with my jogging buddies, and I must say, the warm and comforting soup never ceases to refresh and revitalise me every time.
251 Geylang Road, Singapore 389309
+65 8022 8888
Daily: 11.30am – 11.30pm
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7. Sin Heng Claypot Bak Koot Teh
Since 1981, Sin Heng Claypot Bak Koot Teh at Joo Chiat has been delighting customers with their own unique versions of bak kut teh. Their offerings feature succulent and tender pork ribs immersed in piping hot broth, all served up in a claypot for an authentic touch.
Over here, you can indulge in both the lip-smacking peppery style or the flavourful herbal version infused with a hint of dark sauce. Additionally, they provide a selection of complementary dishes to enhance your dining experience, ensuring a truly enjoyable and satisfying meal.
You can choose from a range of sizes for their Claypot Bak Koot Teh, starting from the Small (S$10), going all the way up to the X-Large (S$28), depending on the size of your party.
For those who prefer the herbal rendition, the Claypot Special Bak Kut Teh is a fantastic choice, available in different sizes (S$10/S$17/S$27/S$40). There’s also the fragrant Sesame Oil Chicken (S$9) and Claypot Beancurd (S$8).
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439 Joo Chiat Road, Singapore 427652
+65 6345 8754
Tue to Sat: 10am – 3am
Sun: 10am – 12am
Closed on Mon
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8. Tuan Yuan Bak Kut Teh
Tuan Yuan Pork Ribs Soup, a family-run restaurant since 1991, cultivates togetherness through its authentic Teochew Bak Kut Teh, nestled in the heartland of Bukit Merah.
It offers a modern, air-conditioned setting, ensuring a comfortable and casual atmosphere for easy dining. The dining spot is incredibly spacious, providing ample seating options both indoors and outdoors.
This establishment has garnered high praise from many who consider it one of the best soups in Singapore. It is even regarded to outshine some of the more renowned chains.
Indulge in the delightful choice of Tuan Yuan Pork Ribs Soup at just S$9 or the Spare Ribs Soup at S$10. What’s even better is that you can customise the soup’s pepper level to your preference, and it’s refillable as well!
During weekends, the restaurant can get quite busy, resulting in longer waiting times. To avoid any inconvenience, I recommend either downloading their app or making reservations by giving them a call. Westies, you know what to do to secure your spot!
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Block 127, Kim Tian Road, #01-01, Singapore 160127
+65 6684 0123
Tue to Sun: 11am – 3pm & 5pm – 9.30pm
Closed on Mon
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9. Founder Bak Kut Teh
No stranger to Singapore’s bak kut teh scene, Founder Bak Kut Teh has been serving up bowls of piping hot sweat-inducing Teochew-style pork rib soup for over 40 years. During my polytechnic days, I vividly recall my first encounter with BKT at their original outlet along Balestier Road.
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Stepping inside, I was greeted by their walls of fame, embellished with a multitude of photos featuring both local and international celebrities. Since then, they have experienced significant growth, expanding to 3 additional branches situated across Singapore.
The crowd-favourite is the Founder Bak Kut Teh (S$9.90), which comprises a long premium rib and 2 short ribs. Additionally, they offer the Premium Loin Ribs (S$12.90) and Premium Short Ribs (S$9.90) to cater to different preferences.
The menu also has side dishes like Braised Egg (S$1.20 per piece), You Tiao (S$1.50) and Braised Pig’s Intestine (S$8.80/S$12.80).
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For a list of locations, contact numbers, and opening hours, click here.
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10. Joo Siah Bak Kut Teh
For over 30 years, Joo Siah Bak Kut Teh has been serving Singaporeans its cherished heritage cuisine in Jurong. Continuing the tradition is Mr Ryan Chua, a 2nd-gen hawker and owner who has taken over from his father.
In 2015, the business moved from Yuhua Hawker Centre to a nearby coffee shop, just a few blocks away.
Made from a special family recipe using premium ingredients, its robust flavourful pork ribs soup, braised pork leg, and other signature delights have customers returning for more.
Indulge yourself by trying the extravagant Premium Loin Ribs Soup (S$9), the priciest item on the menu. Alternatively, they offer Pork Ribs Soup (S$6/S$8) as well as a selection of delectable braised dishes, including Braised Pork Belly (S$6/S$8).
If innards are your cup of tea, the Pig’s Kidney Soup (S$6/S$8) and Pig’s Intestine Soup are worth a try. Pair them with a piping hot bowl of Plain Rice (S$0.50) or try it with the plain Mee Sua (S$2).
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Block 349 Jurong East Avenue 1, #01-1215, Singapore 600349
+65 9111 8129
Tue to Sat: 8am – 7.15pm
Sun: 8am – 3.30pm
Closed on Mon
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11. Song Fa Bak Kut Teh
Song Fa Bak Kut Teh rose from humble beginnings as a pushcart stall along Johor Road back in 1969. Ever since, it has grown to 13 outlets in Singapore as well as other countries like Indonesia, China, Thailand and Taiwan.
Every stall’s interior captures the 1960s roadside dining ambience, epitomising its humble essence while guaranteeing an unwavering commitment to delivering authentic, Teochew bak kut teh flavours.
Song Fa Bak Kut Teh is beloved for its broth— a delightful symphony of clarity, peppery notes, and a hint of garlic. On fortunate occasions, their pork meat achieves an exquisite tenderness that effortlessly falls off the bone.
If you’re deciding between the Prime Spare Ribs Soup (S$9.70) and Premium Loin Ribs Soup (S$13.90), opt for the latter. The extra dollars are worth it!
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For a list of locations and opening hours, click here.
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12. Old World Bak Kut Teh
Conveniently situated in the heart of the Yishun residential area, Old World Bak Kut Teh can be found just a stone’s throw away from Yishun MRT station. Located within Hiap Hoe Eating House, this gem is easily accessible to locals and visitors alike.
The eatery prides itself on serving its customers traditional Teochew-style pork ribs soup. Their menu offers a range of enticing options to suit different dining preferences.
For a group of 2 to 3 pax, the recommended choice is the Signature Claypot Bak Kut Teh (Soup) priced at S$15. If you’re dining solo, you can opt for the satisfying Pork Ribs Soup (S$7) paired with Plain Rice (S$0.50). You’ll get 3 audaciously huge chunks of tender ribs served in a garlicky and slightly peppery broth.
Alternatively, you can explore other interesting options such as the Pork Lard Dry Noodle (S$1) or Dry Fried Mee Sua (S$1), and don’t forget to grab some crispy You Tiao (S$1) on the side to complete your meal.
For those with extra room in their stomachs, I highly recommend trying their assortment of fried porridge filled with an abundance of wok hei.
732 Yishun Avenue 5, #01-380, Singapore 760732
+65 9388 5288
Tue to Fri: 10am – 2.30pm & 5pm – 8pm
Sat & Sun: 8.30am – 2.30pm & 5pm – 8.30pm
Closed on Mon
1 Tampines North Drive 1, Singapore 528559
+65 9131 0136
Tue to Thu: 10am – 2.30pm & 4.30pm – 8pm
Fri to Sun: 10am – 2.30pm & 4.30pm – 8.30pm
Closed on Mon
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13. Rong Cheng Rou Gu Cha
Uncle Lim Hai Chay (林海星), a pioneer in Singapore’s hawker scene, has made a remarkable decision to emerge from retirement and relaunch Rong Cheng Rou Gu Cha.
This iconic establishment was first launched as a coffee shop stall located in Ang Mo Kio and has now expanded to several branches around Singapore. Thanks to Uncle Lim’s wealth of expertise and experience, patrons can once again savour the delectable offerings that have become part of its culinary legacy.
The bak kut teh served belongs to the lighter, milder peppery soup variety. The broth is clear and delicately flavoured, allowing you to enjoy it without feeling overwhelmed.
Rong Cheng Rou Gu Cha proudly holds the distinction of being the first establishment in Singapore to introduce loin ribs (also known as dragon ribs). These particular ribs are longer and more substantial in comparison to the typical ones found at other chains.
The Signature Dragon Rib Soup (S$9) is only available in limited quantities daily. They also serve Pork Rib Soup (S$6.50) and Pork Trotters (S$6.50). For something light, get the Pork Liver Mee Sua (S$5.50) and some of the sides such as Mui Choy (S$2), Tau Kee (S$2) and Peanuts (S$2).
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For a list of locations and opening hours, click here.
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14. Lau Ah Tee Bak Kut Teh
If you’ve tried Lau Ah Tee’s Bak Kut Teh, you’ll notice its striking resemblance to Ng Ah Sio’s Bak Kut Teh. Located beneath a HDB flat kopitiam in Whampoa West, its unassuming location adds to the charm.
Here’s the backstory: Mr. Sim Choon Lian, also known as Lau Ah Tee, learned the beloved broth recipe from his uncle, Ng Mui Song, the founder of Ng Ah Sio Bak Kut Teh.
Using pork sourced directly from Indonesia, the broth is meticulously brewed using only 3 essential ingredients: water, garlic, and pepper. The remarkable outcome of this simple combination, yielding an exceptional stock, is truly stellar.
Indulge in the soft and tender Pork Ribs (S$8) and savour the well-braised Pork Intestines (S$7) that are free from any gamey odours. Additionally, you can explore other delectable options such as Salted Vegetables (S$2/S$4) and Bitter Gourd (S$3/S$5).
Block 34 Whampoa West, #01-67, Singapore 330034
+65 8484 4334
Thu to Tue: 7am – 9pm
Wed: 7am – 3pm
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15. Balestier Bak Kut Teh
Balestier Bak Kut Teh is a family business that embodies 3 generations of culinary mastery, thriving for 50 years as a beloved 24-hour restaurant on Balestier Road.
What distinguishes Balestier Bak Kut Teh from other Teochew-style joints is the use of actual whole blocks of bamboo sugarcane in their Classic Bak Kut Teh Soup (S$7). This unique addition, instead of rock sugar or sugarcane juice, complements the peppery broth and brings a perfect balance to its savoury richness.
The Mixed BKT (S$19.80) is served in a claypot and is meant to be shared between 2 to 3 pax. It showcases 5 pork delicacies (pork ribs, pig’s stomach, tail, kidney, and liver). To make your dish more atas, you can opt to add on Abalone (+S$8).
I highly recommend trying the XO-Sauce Dry BKT (S$19.80). It’s a delightful medley of pork ribs, pig’s stomach, braised pork belly, sliced pork, and meatballs, all coated in a luscious XO-based dark sauce— my mouth is watering after describing all that!
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365/369 Balestier Road, Singapore 329785
+65 6951 4798 / +65 8826 1365
Daily: 24 hours
8 Raffles Avenue, Gluttons Bay, #01-15M, Singapore 039802
Tue to Sun: 4pm – 11pm
Closed on Mon
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16. 老2肉骨茶
Westies residing near Yuan Ching Road in Jurong have the convenience of finding 老2肉骨茶 (Lao 2 Bak Kut Teh) right in their neighbourhood. This eatery offers 2 delicious soup bases to choose from: black garlic and white pepper. Enjoy the best of both flavours without having to travel far!
Black garlic contains twice the amount of antioxidants as compared to the regular white ones. Choose from their selections such as “Zu Chuan” Black Garlic Premium Pork Ribs Bak Kut Teh (S$10.80), “Zu Chuan” Black Garlic Abalone Pork Ribs Bak Kut Teh (2 Pcs) (S$13.80) and Dry Bak Kut Teh (S$10.80).
For those who enjoy a spicier kick, don’t miss out on the White Pepper Mixed Bak Kut Teh, available in 3 sizes (S$10.80/S$15.80/S$20.80). Pair it with either the flavourful Pork Belly (S$9.80) or the Pig’s Kidney (S$9.80)
Beyond bak kut teh, the menu features an array of zi char dishes, perfect for sharing with your loved ones. Come together with your family and friends to savour a delightful dining experience!
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1 Yuan Ching Road, #01-02, Singapore 618640
+65 6899 9229
Mon to Fri: 10am – 3pm & 5pm – 10pm
Sat & Sun: 10am – 10pm
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17. Tea Inn Bak Kut Teh
Tea Inn Bak Kut Teh, situated at 93 Toa Payoh Lorong 4 Market & Food Centre, is run by 31-year-old Jenere, who has 5 years of experience in the F&B industry. Prior to his current venture, he worked for 4 years at a BBQ seafood hot plate joint in Yishun. A true soup enthusiast, Jenere embarked on his own journey, introducing delectable claypot herbal bak kut teh to delighted customers.
The stall caters mainly to the breakfast and lunch crowds, operating from 8am to 1.30pm. For your information, the food centre is currently undergoing renovation and the stall will only resume operations on 9 Sep 2023, as the owner is serving his reservist till then.
The Claypot Herbal Bak Kut Teh (S$6) is served piping hot in a claypot with thick chunks of fork-tender pork ribs, enoki mushrooms, and paper-thin pieces of bean curd skin swimming in a herbal broth.
The menu also has Braised Pork Rice (S$4) which combines succulent chunks of pork belly, pickled mustard greens, and plain rice smothered in rich, flavourful braised sauce, topped off with a delightful sprinkling of crispy fried shallots.
93 Lorong 4 Toa Payoh, #01-33 , Singapore 310093
+65 9649 4175
Tue to Sun: 8am – 1.30pm
Closed on Mon
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18. Black & White Bak Kut Teh
If you find yourself torn between the clear white pepper version and the dark herbal rendition, don’t worry. Head over to Black & White Bak Kut Teh in Sembawang, where you can satisfy both cravings at one go!
The relatively new kopitiam stall made its grand debut on 1 May 2023, welcoming eager customers. This culinary gem is the brainchild of Peng Liang, a talented chef hailing from Johor Bahru, who teamed up with 2 Singaporean friends, Darren and Mr Loh, to bring their flavourful vision to life.
The Claypot Herbal Bak Kut Teh has 2 sizes: S$6.90 for Small which is good enough for a single person and S$12.50 for Medium which is ideal for 2 to 3 pax.
If you prefer the spiciness of white pepper together with the fragrant notes of garlic, the Claypot Hog Maw & Pork Rib with White Pepper Soup (S$6.50) will do just the trick. If you’re someone who doesn’t enjoy innards, you can always replace the hog maw (pig’s stomach) with more pork ribs at no additional charge.
What better way to accompany your piping-hot claypots of bak kut teh than a side of crunchy and yummy You Tiao (S$0.60), Braised Fried Beancurd (S$1.50), and Classic Salted Vegetables (S$1.50)?
463 Sembawang Drive, BGAIN Eating House, Singapore 750463
Daily: 10am – 9.30pm
Blk 810, Choa Chu Kang Avenue 7, Singapore 681810
Daily: 10am – 9.30pm
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