Established in 2006, this humble family-owned zi char eatery has been handed to 2nd-generation owner Geraldine Peh since 2016.
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The star is their claypot pork and herb soup / broth, simmered for 3.5 hours until the pork ribs are tender and fall-off-the-bone, with meaty savoury sweet bitter herbal flavour, picking up the mild notes of the soup / broth.
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Served with crunchy golden mushrooms with vegetal earthy sweet flavour, spongy soft dried tofu bean curd puffs with grainy sweet flavour, and crispy dried bean curd skin sheets with grainy savoury salty flavour.
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Good Year Seafood Village
@ 15 Tampines Avenue
More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Established in 1963, this brand serves up an unconventional cloudy broth that sits in the middle of the spectrum, with savoury salty peppery spice garlicky herbal earthy sweet flavour.
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The pork ribs are fall-off-the-bone tender and soft, with meaty savoury sweet flavour. The crunchy preserved mustard greens / meigan cai / mei cai carry vegetal sour salty earthy spice flavour, pairing well with the fluffy soft steamed white rice with grainy sweet flavour.
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While they could be more generous with the crisp fried dough fritters / you tiao, I liked the soft soy braised hard-boiled egg with eggy sweet flavour, and the spongy soft soy braised tau pok / dried tofu puff with grainy salty sweet herbal flavour.
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A star here is their soy braised pork trotter, equal parts lean and fatty, coming easily off the bone. With chewy gelatinous wobbly texture and bold meaty salty herbal sweet savoury fatty flavour, this was incredibly satisfying.
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Bak Kut Teh
Han Jia Bak Kut Teh Pork Leg
@ East Coast Lagoon Food Village, 1220 East Coast Parkway 01-42
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Established by Mr Yeo Eng Seng in 1969, this brand has since grown to 13 outlets across Singapore, buoyed by attentive service, comfortable ambience, and reliably delicious food, at reasonable prices.
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They're known for serving a clear broth with balanced peppery savoury garlicky spice flavour, pleasant enough to drink for all ages, yet sharp enough to tingle the palate.
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Their pork ribs are among the most tender and succulent in texture, pulling nicely off the bone, with meaty sweet savoury flavour. Also love their tenderloin pork slices, which are super tender.
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The pickled salted mustard greens have a light juicy crunch with vegetal salty sweet flavour, pairing well with the soft white rice with grainy sweet notes.
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Bak Kut Teh
Song Fa Bak Kut Teh
@ ESR BizPark, 6 Changi Business Park Avenue 1 #01-38
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Since 1983, this stall has been serving a herbal bak kut teh version that will appeal to those who prefer a lighter taste.
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Their soup carries a pleasant medium strength of body, kept warm in the earthenware claypot. Has mild herbal sweet savoury flavour.
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The smallest version has crisp lettuce with vegetal sweet flavour, large juicy button mushrooms with vegetal earthy herbal flavour, and decently tender pork ribs with meaty sweet savoury flavour.
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The pickled salted mustard greens are juicy with a mild vegetal salty sweet flavour, and the requisite fluffy white rice is nicely grainy sweet in taste.
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Part of their appeal here is the range of zi char dishes on the menu, making for a unique pairing with their BKT.
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Bak Kut Teh
Sin Heng Claypot Bak Koot Teh
@ 439 Joo Chiat Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

A pioneer in the Chinese Teochew BKT scene since 1976, founder Lim Hai Chay recently un-retired himself to return and grow his business.
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Known for being the 1st to use premium pork loin ribs, also known as dragon ribs, they cook fresh pork with water, pepper, and garlic, boiling for up to 2 hours using a house secret technique.
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This infuses their clear broth with a delicious and distinct meaty sweet savoury peppery spice flavour, having an enticing kick, setting it apart from their competitors.
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The large pork ribs are fresh and chunky, yet tender with a soft moist chew, holding good meaty sweet savoury flavour.
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The preserved mustard greens infused with pork lard are soft and juicy, having an addictive vegetal earthy sweet salty flavour. The fluffy white rice with grainy sweet notes paires well with the soft braised peanuts with bold salty savoury nutty flavour.
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The set came with a choice for the sides, so I got braised pig's skin. Loved the slippery chewy texture and robust salty savoury fatty notes.
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Bak Kut Teh
Rong Cheng Bak Kut Teh
@ Midview City, 26 Sin Ming Lane #01-114
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Established by Mdm Gwee Peck Hua in 1973, this brand is known for its clear yet sharp savoury peppery spice broth.
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I feel their Chinese Teochew BKT version is among the most potent in Singapore, punchy and intense, with the spice lingering on the palate and building with each mouthful.
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There's a choice of lean or fat pork ribs, both having succulent tender pork meat that pulls away easily from the bone. Has a clean meaty sweet savoury flavour.
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The pickled salted mustard greens have a juicy crunch, with mild vegetal salty sweet flavour. A basic fluffy white rice with grainy sweet flavour to accompany.
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Bak Kut Teh
Outram Park Ya Hua Rou Gu Cha
@ PSA Tanjong Pagar Complex, 7 Keppel Road #01-05
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

1 Like

They're reowned for their fried porridge (an uncommon dish), but their namesake BKT is pretty good as well.
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Their soup is done Chinese Teochew style, clear and fragrant with a light savoury peppery spice kick, though refilling means you have to bring the bowl back to the stall.
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The pork ribs are chunky with thin silvers of fat, rendering it succulent and tender and moist with bold meaty sweet savoury salty flavour.
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Their pickled salted mustard greens are crisp and juicy with vegetal salty sweet flavour, while the warm white rice is sticky with grainy sweet flavour.
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Their popularity has seen them expand and open several more stalls.
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Bak Kut Teh
Old World Bakuteh
@ 732 Yishun Avenue 5 #01-380
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

1 Like

This famous brand still serves the same Chinese Teochew BKT broth from founder Ng Siak Hai's family reciepe hailing back to the 1950s.
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Stewed with pork bones, cloves, old garlic, light soy sauce, dark soy sauce, and fresh peppercorns, their broth is punchy and strong, with robust peppery savoury spice flavour.
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The premium pork ribs are decently large, and come off the bones easily. Has a slight meaty chew compared to elsewhere, with savoury sweet flavour.
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The pickled mustard greens have a juicy crunch, with vegetal sweet salty flavour, complementing the grainy sweet notes of the fluffy white rice.
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Fame and consistent quality don't come cheap though, as this is currently the most expensive bak kut teh around. With the added side dish of braised large intestines (SGD $8), total bill came up to SGD $28.50.
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Bak Kut Teh
Ng Ah Sio Bak Kut Teh
@ 208 Rangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

1 Like

With an authentic Chinese Hokkien reciepe handed down from the 1970s, and possibly the most wallet-friendly pricing for a bowl of herbal bak kut teh, this under-the-radar stall is worth visiting.
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The warm soup has a rich herbal sweet savoury flavour with just a tad of bitterness, nicely enticing. It cools off quickly though, due to the wide-brim serving bowl.
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The stubby pork ribs are meaty and chunky, with a tender soft texture and sweet savoury herbal flavour. You can also add other pig parts too.
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The pickled salted mustard greens was a pleasant surprise, and among the best I've had. While the vegetal salty sweet spice flavour and soft crisp texture was spot on, what stood out was the thin layer of oil on the surface.
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This trapped the heat throughout, making each mouthful seem as if it was straight out from a warm claypot. So good when paired with the fluffy white rice.
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Bak Kut Teh
Nanjing Street Bak Kut Teh
@ Maxwell Food Centre, 1 Kadayanallur Street #01-89
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Possibly the most popular, well-known stall for Malaysian style herbal BKT in Singapore.
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Served in a bubbling claypot packed with ingredients, their soup strikes a nice balance blending dark soy sauce, dang gui / angelica root, and other Chinese herbs, resulting in a lovely balanced herbal sweet savoury salty broth.
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The meaty pork ribs are tender and moist, coming easily off the bones, with sweet savoury herbal flavour. The pork belly is fatty with a succulent juicy bite, while the clean pig's intestines have a bouncy chew to texture and picks up the soup well.
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Leaves of crisp lettuce and sheets of crisp dried beancurd complete the claypot. I particularly love the taste of the broth paired with these.
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The pickled salted mustard greens have vegetal salty sweet notes, while the soft braised peanuts are savoury salty nutty in taste. Accompanied by fluffy sticky white rice with mild grainy sweet flavour.
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Bak Kut Teh
Leong Kee (Klang) Bak Kut Teh
@ 251 Geylang Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

This version in the Alexandra Village Food Centre is done Chinese Hokkien style, incorporating dark soy sauce, dang gui / angelica root, and other Chinese herbs.
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The soup isn't too intense, nicely full-bodied with herbal sweet savoury salty flavour that tends to have more distinct sweetness.
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The pork ribs are meaty and chunky with a slide-off-the-bone texture, but is also slightly more firm than elsewhere, having a good chew.
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The pickled salted mustard greens are warm and soft with bold vegetal salty sweet flavour, while the braised peanuts are tender with salty savoury nutty flavour. Great when paired with the fluffy white rice, which holds mild grainy sweet notes.
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Bak Kut Teh
Leon Kee Claypot Pork Rib Soup
@ Alexandra Village Food Centre, 120 Bukit Merah Lane 1 #01-18
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Having established as their own brand since June 2011, this 3-generation family-run restaurant boasts exacting standards and good quality in their dishes.
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Spiced with Sarawak peppercorn, the hearty broth is made by boiling pork back bones for hours, resulting in a rich meaty savoury sweet peppery spice flavour.
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The fresh Indonesian pork ribs are large and meaty, gently simmered for up to 40 minutes till it achieves fall-off-the-bone tenderness, with a juicy sweet savoury chew.
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The soft preserved mustard greens have light vegetal salty sweet earthy flavour, pairing well with the fluffy soft white rice with grainy sweet notes.
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Completed with hot crisp you tiao / fried dough fritters, and a pot of warm Chinese tea.
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Bak Kut Teh
Legendary Bak Kut Teh
@ 46 South Bridge Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

Ivan Teh

Level 10 Burppler · 3594 Reviews

Ivan Teh RunningMan Corporate Adult Educator. Blogger (Lifestyle, Food, Travel, Ed). L&D Futurist.

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