| Restaurant | Total Votes | Your vote |
|---|---|---|
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Founder Bak Kut Teh
347 Balestier Road, Singapore 329777
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0 |
0
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Rong Cheng Bak Kut Teh
Blk 645 Ang Mo Kio Ave 9, #01-39, Singapore 560645
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0 |
0
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Ng Ah Sio Pork Ribs Soup
Blk 208 Toa Payoh Lor 8, #01-12, Singapore 310208
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0 |
0
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Legendary Bak Kut Teh
154 Rangoon Road, Singapore 218431
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0 |
0
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Outram Park Ya Hua Rou Gu Cha
Blk 7 Keppel Road, #01-05, Tanjong Pagar Plaza, Singapore 089053
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0 |
0
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Joo Siah Bak Kut Teh
228 Outram Road, Singapore 169040
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0 |
0
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Lek Lim Nonya Cake Confectionery
Blk 409 Ang Mo Kio Ave 10, #01-09, Teck Ghee 409 Market & Food Centre, Singapore 560409
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0 |
0
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Song Fa Bak Kut Teh
11 New Bridge Road, #01-01, Singapore 059383
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0 |
0
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Heng Kee Bak Kut Teh
Blk 127 Toa Payoh Lor 1, #02-16, Toa Payoh Vista Market, Singapore 310127
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0 |
0
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Balestier Bak Kut Teh
348 Balestier Road, Singapore 329777
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0 |
0
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Bak kut teh, literally "meat bone tea" in Hokkien, is a hearty pork rib soup simmered for hours in a broth of garlic, pepper, and various Chinese herbs and spices, served with steamed white rice, braised tofu, mushrooms, and you tiao (Chinese dough fritters) for dipping. Singapore's version is characterised by its pale, peppery, garlic-forward broth — distinct from the darker, more herbal Malaysian Klang-style — where white and black pepper are the dominant flavours, delivering a warming, slightly spicy heat with each sip. The name "tea" refers not to tea in the broth but to the tradition of drinking strong Chinese tea alongside the dish to cut through the richness of the pork. Originally a fortifying meal for dock workers and coolies along the Singapore River, bak kut teh is now a beloved breakfast institution enjoyed by locals of all backgrounds.