Using Inaniwa udon, the broth is a cross between the herbal and peppery bak kut teh. It even comes with a piece of Kurobuta baby back ribs that has been cooked to tender, falling off the bone with ease. This is probably the most expensive bak kut teh I have eaten, topped with edible gold leaf.
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Read more about it at https://www.sgfoodonfoot.com/2018/06/rakuya-east-coast-road-bringing-your.html
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Rakuya
89 East Coast Road
Singapore 428790
Tel: +65 64407071
Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 12pm - 11pm