Established in 1966 and now helmed by the third generation is Balestier Bak Kut Teh. What is special about them is that they use sugarcane to prepare their signature soup! The resulting soup is potent and bold, peppery and porky, with the sugarcane calming the savouriness. Apart from their bak kut teh, the stall also specialises in a variety of tze char dishes such as Cereal Prawns, Curry Fish Hea...

Another reliable spot to get a taste of Malaysia without having to cross the causeway, some 15 different herbs and spices go into making Feng Xiang’s signature broth, and the result is a deeply comforting soup that feels like a hug for the soul. Tinged with a slight sweetness and herbal notes, tender pork ribs complete the hometown dish. The Dry Bak Kut Teh) is worth a try too. The usual hot broth...

One of the OG names when it comes to bak kut teh in Singapore, Founder Bak Kut Teh has been around for over 40 years, serving up sweat-inducing bowls of Teochew-style BKT. Founder’s founder was a pig farmer, who decided to formulate his own recipe – thus why the brand is named “Founder”. Here, you’ll be able to enjoy a mix of pork parts swimming in a clean, peppery broth. But if you’re a loin or s...

Perhaps an unheard of brand for some Singaporeans, the soup Heng Heng serves is neither herbal nor peppery, offering a different approach to the usual bak kut tehs served everywhere else. It’s an old time favourite with a clear-tasting broth that some would say is an acquired taste. Heng Heng has its fair share of regulars who come for their unique bak kut teh as well as a steamed fish dish that t...

Hailing from Seremban in Malaysia, Jia Bin Klang Bak Kut Teh serves a robust herbal BKT made according to a decade-old family recipe with 10 different herbs. The soup is sweet and savoury with being overwhelming, and the claypot is filled with ingredients like pork belly, pig's stomach, pork ribs, tofu puffs, and pig's intestines. Fans of dry-style BKT can consider the Jia Bin Dry Bak Kut Teh and...

West-siders may be familiar with Joo Siah Bak Kut Teh and the traditional BKT that they have been serving for decades. The special family recipe calls for premium ingredients to create a flavourful soup and braised pork leg that constantly draw customers back for more. The savoury, umami peppery soup combined with tender pork ribs is a perfect company on any rainy day. Address: 349 Jurong East...

Another Malaysian-style bak kut teh, this one hailing from Kota Tinggi, Kota Zheng Zong Bak Kut Teh has its origins as a pushcart in Kampung Kelantan in the 1980s. The star is their tried-and-true soup, made with a four-decade old family recipe which features no less than 18 Chinese herbs with dark soy sauce. The Herbal Bak Kut Teh comes brimming with a variety of pork parts like pork belly, intes...

Lau Ah Tee used to work for Ng Mui Song (father of Ng Ah Sio) in the 1950s, picking up the ropes of making BKT. He went on to start his own brand and they have been operating for over 30 years, with regular fans returning throughout their lifetime fo

Legendary Bak Kut Teh is an extension of Founder’s Bak Kut Teh, owned by the founder’s daughter. Spiced with Sarawak peppercorn, the hearty broth here is made by boiling pork bones for hours, resulting in a rich, meaty, savoury-sweet and peppery soup. You can enjoy it with your choice of normal, short, or prime ribs. Cut through the grease and porkiness with some Salted Vegetables, and wash it all...

Lau Ah Tee used to work for Ng Mui Song (father of Ng Ah Sio) in the 1950s, picking up the ropes of making BKT. He went on to start his own brand and they have been operating for over 30 years, with regular fans returning throughout their lifetime for the robust, peppery-rich broth and tender pork ribs. Besides BKT, Lau Ah Tee also serves Teochew classic dishes such as steamed fish and squid. A...