Best bak ku teh recommendations in Singapore

Nestled within the rich tapestry of Singapore’s culinary landscape is a dish that not only tantalizes the taste buds but also echoes the island’s cultural heritage - Bak Kut Teh. Translating to “meat bone tea” in Hokkien, this flavorful concoction has woven itself into the fabric of Singaporean cuisine, offering a unique and comforting experience for locals and visitors alike. In this culinary exploration, we embark on a savory journey to uncover the origins, significance, and preparation of Bak Kut Teh, as well as unveil the best spots across the Lion City to savor this aromatic delight.

What is bak ku teh

Bak Kut Teh, a beloved culinary treasure in Singapore and across various Southeast Asian nations, derives its name from the Hokkien dialect, translating to “meat bone tea.” This iconic dish boasts a symphony of rich flavors and tender textures, with succulent pork ribs taking center stage in a meticulously crafted broth. The broth itself is a masterpiece, infused with a harmonious blend of aromatic herbs and spices, showcasing the region’s culinary prowess. The slow and deliberate simmering process not only tenderizes the meat but also allows the infusion of medicinal herbs such as ginseng, cinnamon, cloves, and star anise, resulting in a luxurious and flavorful concoction.

How did Bak ku teh come about?

The story of Bak Kut Teh’s creation dates back to the 19th century in China, where it is believed to have originated in the Fujian province. As the Chinese diaspora spread, the Hokkiens and Teochews brought this culinary tradition with them to regions like Malaysia and Singapore. This dish has evolved over time, transcending its origins to become a culinary icon. Beyond being a delightful meal, Bak Kut Teh encapsulates the spirit of Southeast Asian cuisine, a testament to the region’s diverse culinary heritage. Its popularity has extended far beyond local communities, making it a must-try for both locals and visitors seeking an authentic taste of the region.

Types of bak ku teh

Bak Kut Teh comes in several variations, each offering a unique twist to the classic pork rib soup. Here are some popular types of Bak Kut Teh:

• Teochew-style Bak Kut Teh: Broth Characteristics: Clear and peppery broth with a mild herbal flavor. Key Ingredients: Garlic, pepper, and a variety of herbs, emphasizing a lighter taste.

• Hokkien-style Bak Kut Teh: Broth Characteristics: Dark and flavorful broth, rich in herbal and savory notes. Key Ingredients: Soy sauce, dark soy sauce, and a mix of robust herbs for a heartier taste.

• Klang-style Bak Kut Teh: Broth Characteristics: Dark, herbal, and intense flavor, often accompanied by a thicker, more robust broth. Key Ingredients: A unique spice blend, emphasizing strong herbal and savory elements.

• Claypot Bak Kut Teh: Presentation: Served in a clay pot, keeping the soup piping hot. Broth Characteristics: Similar to Hokkien-style or Teochew-style, depending on the region.

• Dry Bak Kut Teh: Preparation: Pork ribs are stir-fried with a flavorful mixture of spices until the broth is reduced, resulting in a dry and fragrant dish. Key Ingredients: Dried cuttlefish, dried chili, and other spices.

• Premium Bak Kut Teh: Variation: Some establishments offer premium versions, featuring high-quality ingredients like prime ribs and a more intricate blend of herbs and spices.

• Herbal Bak Kut Teh: Broth Characteristics: Emphasizes the use of various Chinese herbs, resulting in a more medicinal and herbal flavor. These variations cater to different taste preferences, ensuring that Bak Kut Teh enthusiasts can find a version that resonates with their flavor preferences. Each type reflects the cultural diversity and culinary creativity surrounding this beloved dish.

Best places to eat bak ku teh

Here are some of the top establishments known for serving outstanding Bak Kut Teh, along with their locations. My recommendations

Song Fa Bak Kut Teh

Location: 11 New Bridge Road, #01-01, Singapore 059383 Overview: Nestled in the heart of Chinatown, Song Fa is an iconic Bak Kut Teh institution that has been delighting diners since 1969. Renowned for its peppery and aromatic broth, the restaurant offers a comforting and authentic Bak Kut Teh experience.

Founder Bak Kut Teh

Location: Multiple outlets across Singapore Overview: With a history dating back to 1978, Founder Bak Kut Teh is celebrated for its Teochew-style herbal broth. The tender pork ribs are simmered to perfection, creating a dish that’s both hearty and invigorating.

Ng Ah Sio Bak Kut Teh

Location: 208 Rangoon Road, Hong Building, Singapore 218453 Overview: Located near the vibrant Tiong Bahru Market, Ng Ah Sio Bak Kut Teh is synonymous with robust and flavorful soup. The restaurant’s secret recipe, passed down through generations, has made it a popular choice for both locals and tourists.

Friends Bak Kut Teh

Location: 155 Bukit Batok Street 11, Singapore 650155 Overview: A hidden gem that has gained a strong following, Friends Bak Kut Teh is known for its delightful mix of herbs and spices. The warm and inviting ambiance adds to the overall dining experience, making it a favorite among Bak Kut Teh enthusiasts.

Legendary Bak Kut Teh

Location: 30 South Bridge Road, #01-04, Singapore 058673 Overview: As the name suggests, Legendary Bak Kut Teh lives up to its reputation by serving a legendary bowl of flavorful goodness. With a commitment to quality ingredients and meticulous preparation, this establishment has earned its place among the best in the Bak Kut Teh scene.

My typical BKT meal

How do you cook bak ku teh at home?

Cooking Bak Kut Teh at home can be a rewarding culinary venture, allowing you to savor the comforting aroma and flavors in the comfort of your kitchen. Here’s a simplified recipe to guide you through the process:

Ingredients:

• 1 kg pork ribs, cut into bite-sized pieces
• 2-3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2-3 dried shiitake mushrooms (optional)
• 1 packet (about 40g) Bak Kut Teh spice mix (personally I prefer the Song Fa one)
• 1.5 liters water
• Salt and pepper to taste
• Fresh coriander and sliced green onions for garnish

Instructions:

1. Prepare the Ribs: Rinse the pork ribs thoroughly and set aside.
2. Sauté Garlic:In a large pot, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add Bak Kut Teh Spice Mix: Add the Bak Kut Teh spice mix to the pot. Stir well to combine with the garlic, allowing the spices to release their flavors.
4. Add Water: Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes.
5. Simmer the Ribs: Add the pork ribs to the pot. If using dried shiitake mushrooms, add them as well. Let the mixture simmer on low heat for another 1.5 to 2 hours, allowing the ribs to become tender and absorb the flavors.
6. Season to Taste: Season the Bak Kut Teh with salt and pepper to taste. Adjust the seasoning based on your preference for saltiness and spiciness.
7. Garnish and Serve: Once the pork ribs are tender and the broth is flavorful, it’s time to serve. Ladle the Bak Kut Teh into bowls, garnish with fresh coriander and sliced green onions.
8. Serve with Accompaniments: Bak Kut Teh is traditionally served with steamed white rice, youtiao (Chinese fried dough), or other side dishes of your choice.

Now, you can enjoy your homemade Bak Kut Teh! Feel free to customize the recipe to suit your taste preferences, experimenting with different spice levels and additional ingredients. Cooking Bak Kut Teh at home is not only a delightful culinary experience but also a wonderful way to share this beloved dish with family and friends.

I hope you get a chance to explore Bak Ku Teh in all it’s glory in Singapore. Let me know what’s your favourite go-to!