6 Changi Business Park Avenue 1
#01-38 UE BizHub East
Singapore 486017

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10:30am - 09:15pm

10:30am - 09:15pm

10:30am - 09:15pm

10:30am - 09:15pm

10:30am - 09:15pm

10:30am - 09:15pm

10:30am - 09:15pm

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From the Burpple community

Got the pork rib soup that had 3 pieces. Quite a bit for 1 person and i was full halfway through 🙈. The store had a nice ambience and the service was really really fast

Established by Mr Yeo Eng Seng in 1969, this brand has since grown to 13 outlets across Singapore, buoyed by attentive service, comfortable ambience, and reliably delicious food, at reasonable prices.
They're known for serving a clear broth with balanced peppery savoury garlicky spice flavour, pleasant enough to drink for all ages, yet sharp enough to tingle the palate.
Their pork ribs are among the most tender and succulent in texture, pulling nicely off the bone, with meaty sweet savoury flavour. Also love their tenderloin pork slices, which are super tender.
The pickled salted mustard greens have a light juicy crunch with vegetal salty sweet flavour, pairing well with the soft white rice with grainy sweet notes.
Bak Kut Teh
Song Fa Bak Kut Teh
@ ESR BizPark, 6 Changi Business Park Avenue 1 #01-38
More details:

• Homemade Ngoh Hiang (S$8.80++)
Made with real fillings like pork and prawns wrapped in beancurd skin and deep fried.

• Cai Xin (medium - S$6++)

• Pork Rib Soup (S$7.80++)
Peppery hot soup with 3 slabs of tender pork ribs.

• Braised Pig’s Intestine (S$7++)
No gamey taste, braised till tender.

• Chicken Feet w/ Beancurd (large - S$6.20++)
Consists of 3 chicken feet that are braised till soft, the skin and meat can easily be detached from the bones.

• Salted Vegetables (small - S$1.60)
The saltiness is on point, you can eat it just like that w/out rice. Is soft and fragrance.

Place to go for BKT if you like ambience for dining. Very consistent food and great environment.


Crispy bean curd skin with minced pork and prawn bits (S$8.50).

Call me "sua ku" (mountain tortoise) but I only found out today I can have sliced fish in "bak kut teh" soup at Song Fa. It proved to be decent with ample slices of cottony-soft fish. However, I remain a staunch supporter of the pork ribs version. In my opinion, the robustness of meat is a better match with the peppery soup.