Leong Kee (Klang) Bak Kut Teh is perhaps the most well-known stall for Malaysian-style bak kut teh in Singapore. Expect a claypot full of pork ribs, liver, stomach, intestine, fried beancurd and vegetables soaked in a rich, cloudy, herbal broth. They also serve Dry Bak Kut Teh, with pork ribs tossed in a savoury dark soya sauce. And in case you’re not a fan of pork, Leong Kee also serves a Herbal...

Nanjing Street Bak Kut Teh has over 80 years of history, as its owner is an ex-employee of the now-defunct Ong Say Bak Kut Teh. It uses their original recipe, even down to the same dark soy sauce, so this Hokkien BKT is probably as authentic as you can get! A delicious, dark herbaceous soup, it has sweet and savoury notes with just a hint of bitterness. Apart from their signature BKT, their Pig’s...

New Manlee Bak Kut Teh serves authentic BKT in two ways: black herbal, with the fragrance of garlic & star anise, and the lip-smacking dry version with a savoury gravy. The black herbal soup base is one of their key highlights with its aromatic blend of herbs and spices such as Chinese angelica root (dang gui) and the fragrance of garlic. Their pork ribs are tender, juicy and cooked to perfection....

Established in 1977, Ng Ah Sio Bak Kut Teh has welcomed many political dignitaries and celebrities through its doors. Today, the Michelin Bib Gourmand awardee is synonymous with delicious and authentic bak kut teh. The recipe remains unchanged from when the stall was just a streetside cart. The heritage dish is well-loved by many Singaporeans, and the brand has also released a Bak Kut Teh Spice pa...

Established in 2010, today Old Street has 23 outlets located across Singapore, Indonesia, Shanghai and Bangkok. The brand also introduced a unique pairing of soy milk with bak kut teh! Their Dry Bak Kut Teh is savoury and spiced with chilli padi, pairing very well with a bowl of rice. If you’re craving for something soupy instead, their Pork Ribs Soup isn’t as peppery as other brands out there, ho...

A fan of spicy, peppery broth? Look no further than Old Tiong Bahru Bak Kut Teh. The stall’s meaty ribs that have been cooked for hours, resulting in the meat that is tender and fall-off-the-bone. Most diners that come here also get an order of the mee sua as well as the homemade youtiao to soak up all that delicious broth. Each table also has its own heater by the side to brew your own Gongfu Tea...

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...

Founded in 1973, Madam Gwee Peck Hua has worked tirelessly to perfect their Teochew-style bak kut teh recipe. Offering Teochew-style clear and peppery bak kut teh soup, this bak kut teh restaurant used to be a regular supper spot as diners gather here after a night of clubbing and drinking. They no longer operate till late, but a bowl of their classic bak kut teh is just as good in the middle of t...

A pioneer in Singapore’s hawker scene with nearly five decades of history, after a brief closure the founder of Rong Cheng Rou Gu Cha decided to come out of retirement and relaunch the business. It is said to be the first in Singapore to offer loin ribs, or dragon ribs, which are longer and meatier than normal pork ribs. Their soup is not the most peppery one you’ll find around, but it is pleasant...

Founded in the 1920s by Chinese immigrant Mr Chua Ah Hua who was originally a coolie, his interest in the dish led him to work as a kitchen apprentice at a Teochew bak kut teh stall owned by his village elder, Uncle Rong. The combination of the teacher and apprentice’s names is where Rong Hua Bak Kut Teh comes from! The broth here is complex and made from simmering the pork bones with a variety of...