Bak Kut Teh 肉骨茶. Plenty of variations in Malaysia and Singapore, and the SG-style is a peppery broth, much unlike its usually darker and herbal cousin in Malaysia.
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In SG, a few big names come to mind when you think of the scene and @founderbkt is one of these. Go straight for the premium ribs ($11.80 - top of pic), which has two pieces of long ribs that yield easily when you take hold of the bone end and bite. The meat retains the chewiness and sweetness. Dip the meat into the thick, mellow sweet dark soy sauce with a spoonful of rice. Then wash it down with a spoon of the hot broth, which is refillable. The soup here is sweet with some depth; the pepper that hits after is not overpowering. Makes for a great warm, casual and tasty meal. Not sure exactly where it stands among the names, but honestly wouldn't mind returning for this. A fascinating tale and kudos too to the people who strive to preserve, ensure the continuation and make local heritage flavours more accessible to everyone.
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Other items that are worth a go: the steamed cod fish - so fresh and I also liked the crispy prawn roll, which has a filling of minced meat with prawn.

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