Bak kut teh (pork ribs soup) is a very popular dish in both Singapore and Malaysia. There are several variants of the traditional dish, such as the light-garlic-peppery Teochew-style, dark-herbal Hokkien-style, strong-herbal Cantonese-style and also the dry Klang-style of Malaysia. Teochew-style bak kut teh is the most common in Singapore, whereas Hokkien-style bak kut teh are hard to come across.
Hokkien Street Bak Kut Teh, located in Hong Lim Market & Food Centre, has been around since the 1960s and still serve their bak kut teh the old traditional way. The stall is also Michelin-accoladed since 2016. It is the only Hokkien-style bak kut teh stall in Singapore that I ever came across.
Diners can order bak kut teh with either short or long ribs with various side dishes. Apart from the signature pork ribs soup, there are pig's trotters, pig's offals in soup and steamed fishes too.
The rich and flavourful dark broth of the bak kut teh, made from dark soy sauce, has a mild herbal taste, not bitter and not salty. Slurping the hot broth with pieces of soaked fried dough is the traditional way of eating the local delicacy. The large chunks of pork ribs meat is surprisingly more tender than expected.
The old way of eating bak kut teh is usually accompanied by drinking some Chinese tea. If you like to have Chinese tea to go with your meal when dining at Hokkien Street Bak Kut Teh, ask the owner for it.
Address:
Hong Lim Market & Food Centre (芳林熟食中心), #01-66
Opening Hours:
8am to 7pm | Daily