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The founder of Soon Huat Bak Kut Teh, Jabez Tan, explained to us that his bak kut teh is brewed in the Malaysian style, which entails a non-peppery, slightly more herbal soup. Soon Huat's iteration is light on the herbs however, as a pleasant tang of soy sauce shines through the light yet hearty soup. The soup itself is plenty pleasant, being sumptuously savory thanks to the addition of pork ribs, secret spices, cuttlefish (!) and...pig skin!

Unlike other places, Soon Huat's teh is slightly thicker in consistency thanks to the collagen from the added pig skin, plus it has the enjoyable extra effect of being extra smooth. Also, you get an additional dimension of savoriness thanks to the cuttlefish that's been reduced in the stellar soup.

As for the all important pork ribs, they are magnificently meaty, and they're satisfactorily tender to boot. In fact, Soon Huat's portion for 2 pax, which is really reasonably priced at just $15, is plenty generous with the pork.

As a matter of fact, as Soon Huat is a social enterprise due to them hiring ex-convicts and people with disabilities (Jabez is a reformed ex-convict himself) and the Singapore Centre for Social Enterprise (raiSE) launching their #festivalforgood initiative throughout the month of August, you get ten percent off Soon Huat's signature Dry Bak Kut Teh at their Timbre+ outlet!

With such amazing Bak Kut Teh at such low prices, plus the chance to make a positive contribution to society, Soon Huat is the destination for exceptionally excellent bak kut teh. What're you waiting for? Get down there and indulge in a spot of stellar bak kut teh while making a positive impact on Singapore's society!

This was a hosted tasting courtesy of raiSE, Rice Communications and Soon Huat Bak Kut Teh. Many thanks to Jabez, Amy and Chrystal of raiSE, as well as Sherlyn and Agung of Rice Communications for being such wonderful hosts, and thank you to Burpple for the invite!