A complex Chinese broth made predominantly with white pepper, a variety of spices and fresh pork ribs, the Teochew version of Bak Kut Teh was created back then by coolies/labourers who worked along the Singapore River as they dig into this dish for energy and a tonic for health benefits. There are many popular choices for bak kut teh in Singapore such as Founders, Ng Ah Sio, Song Fa and Ya Hua where you can see throngs of people sweating and feasting over a bowl of pork ribs soup for breakfast, lunch, dinner and supper. In addition, you get to witness service staff going table by table to refill the soup in metallic kettles and hearing people sipping Chinese tea while eating the bak kut teh. A new brand was recently introduced into the fray; Old Street Bak Kut Teh has garnered a growing following as crowds can be seen waiting in line and outlets are sprawling one after the other in a short span of time. However, the magical broth still pales into comparison with the more established brands. Their only winning factor is in their accessibility as they have opened outlets in shopping malls.
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