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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.