Best Of Singapore Hawkers & Casual Dining: Bak Kut Teh

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Best Of Singapore Hawkers & Casual Dining: Bak Kut Teh

Bak Kut Teh
Bak Kut Teh



Nothing was sponsored, we visited as regular paying customers. Photos in this post were taken between 2000 and 2022 (across 22 years!), as such, the quality of photos varies drastically due to advances in camera technology. Mobile smartphones were in their infancy and had yet to become widespread.


Also Known As:
Bak Kut Teh, Bah Kut Teh, Meat Bone Tea, Pork Bone Tea, Rou Gu Cha


Average Price Per Serving:
SGD $5 - $18








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Description:
The Bak Kut Teh is a Singaporean Chinese dish of pork ribs stewed in a complex soup / broth of herbs and spices, served with a medley of side dishes. Also known as Bah Kut Teh, Meat Bone Tea, Pork Bone Tea, or Rou Gu Cha, the Bak Kut Teh dish is usually priced around SGD $5 to $18 per serving. Despite the name, there isn't any tea in the dish, rather, tea is traditionally served to accompany the meal, which is commonly eaten for lunch, dinner, or supper.

There are 2 common variations for preparing the Bak Kut Teh soup / broth, both made by slow stewing pork bones with herbs and spices. The more common Chinese Teochew version uses only light soy sauce, white pepper or black pepper, and garlic cloves; resulting in a visually light but punchy soup / broth, with sharp savoury salty peppery spice flavour. The more rare Chinese Hokkien version uses dark soy sauce, star anise, cinnamon, cloves, dang gui / angelica root, fennel seeds, yu zhu / solomon's seal root, and garlic cloves; resulting in a visually dark but soulful soup / broth, with robust savoury salty herbal sweet flavour.

The pork ribs used in Bak Kut Teh are usually bone-in pork spare ribs, with thick tender moist pork meat, and thin silvers of succulent pork fat, resulting in a pleasant meaty savoury sweet flavour. Other cuts of pork meat used in the Chinese Teochew version of Bak Kut Teh include pork tenderloin and pork loin ribs, while the Chinese Hokkien version also includes pork belly, pig's tail, pig's large intestines, pig's small intestines, pig's stomach, pig's liver, and pig's kidney, all with tender moist texture and deep meaty savoury sweet flavour. Other garnishes include crisp lettuce or chye sim / choy sum / Chinese flowering cabbage with vegetal sweet flavour; spongy dried tofu puffs with grainy sweet flavour; and bouncy shiitake mushrooms or crunchy golden mushrooms or juicy button mushrooms with vegetal earthy sweet flavour.

A meal of Bak Kut Teh is usually accompanied by several side dishes. These include fluffy moist soft steamed white rice with grainy sweet flavour; either crunchy pickled mustard greens or soft preserved mustard greens with sharp vegetal sour sweet salty flavour; tender braised peanuts (braising gravy made with light soy sauce, dark soy sauce, 5-spice powder, cinnamon, cloves, star anise, and palm sugar) with salty savoury nutty sweet flavour; and fluffy crisp you tiao / fried dough fritters with bready sweet savoury flavour. Traditionally, a Chinese tea is served together, lending complex earthy flavour to alleviate the palate. It's typically a pu-erh (shu cha / ripe tea, or seng cha / raw tea) or oolong (tie guan yin cha / iron goddess of mercy tea, shui xian cha / water fairy tea, or bu zhi xiang cha / unknown fragrance tea) variety of tea. The more renowned Bak Kut Teh stalls in Singapore practice kungfu tea-making.


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1. Eunos MRT Bak Kut Teh
@ 2A Eunos Crescent #01-2431
Opening Hours: Daily 10:30am – 9pm

Taken in 2009


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $8) @ Eunos MRT Bak Kut Teh.

This stall has been quietly operating for more than a decade, and while prices have certainly gone up, they still offer good value.

The soup has an above-medium strength of savoury garlicky peppery flavour, though it doesn't linger on the palate.

The pork ribs are rustic in presentation, but meaty, chunky, and tender enough to slide easily off the bones.

The pickled salted mustard greens are light with vegetal sweet salty flavour, yielding with a juicy crunch.





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2. Founder Bak Kut Teh
@ 347 Balestier Road
Opening Hours: Wed - Mon 11:45am – 11:45pm, Closed Tue

Taken in 2011


Taken in 2011


Taken in 2011


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $18) @ Founder Bak Kut Teh.

On the spectrum of BKT, you have the potent peppery broth on one end, and the robust herbal broth on the other.

Since 1978, the version here is unique for occupying the middle, blending both savoury peppery and herbal sweet flavours, an enticing medley.

The premium pork ribs are large and meaty, with tender pork that comes off the bone easily, having a savoury herbal sweet flavour from the broth.

The pickled salted mustard greens have a medium vegetal salty sweet flavour with a soft crunch, while the braised egg has a bold soy sauce gravy that is best paired with white rice.





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3. Heng Heng Bak Kut Teh
@ 107 Owen Road
Opening Hours: Wed - Mon 7:30am – 2:30pm, Closed Tue

Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $9.50) @ Heng Heng Bak Kut Teh.

Old-school coffee shop setting lends to the rustic ambience.

Served in a claypot, the soup lies towards the sweet peppery spectrum, with distinct spice notes from the use of cinnamon, garlic, and star anise. Those who prefer a less potent pepper broth will like this.

The pork ribs, by default, are large, fat and chunky, with a good ratio of pork fat to meat. There is an option for all lean meat on request. The pork is fresh but requires a bit of effort to chew, with nice savoury sweet flavour.

The pickled salted mustard greens are large with a satisfying juicy crunch, and medium vegetal sweet salty flavour.

The other speciality here is their Chinese Teochew steamed fish, with a good variety of fresh fish to choose from.





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4. Jia Bin Klang Bak Kut Teh
@ 62 Rangoon Road
Opening Hours: Tue - Fri 10:30am – 2:30pm, 5pm – 9pm, Sat - Sun 10:30am – 9pm, Closed Mon

Taken in 2019


Taken in 2019


Taken in 2019


Taken in 2019


Taken in 2019


Taken in 2019


Taken in 2019


Taken in 2019


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $14.80) @ Jia Bin Klang Bak Kut Teh.

Hailing from Seremban, Negeri Sembilan, Malaysia, this stall serves a robust herbal BKT made according to a decade-old family recipe.

Their soup takes after the Chinese Hokkien herbal bak kut teh (black) style popular in Klang, Selangor, Malaysia. But there are several differences with their family recipe.

They use 10 herbs, omitting some which cause bitterness, resulting in a pronounced sweet savoury flavour to their soup / broth, followed by a light herbal salty taste. Less intense than elsewhere, very drinkable.

The claypot is filled with a medley of ingredients, all stewed till soft and tender, yielding easily when bit with a light chew, including pork belly, pig's stomach, pork ribs on the bone, tofu puffs, and pig's intestines.

Noticeably missing are the vegetables; button mushrooms are available as add-ons, lettuce and chye sim / Chinese flowering cabbage as sides.

The pickled salted mustard greens have a juicy crunch to texture, with a light salty vegetal sweet flavour, nicely balanced.

Overall, this is hearty, tasty, and comforting.





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5. Joo Siah Bak Koot Teh
@ 349 Jurong East Avenue 1 #01-1215
Opening Hours: Tue - Sat 8am – 7:15pm, Sun 8am – 3:30pm, Closed Mon

Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $13.90) @ Joo Siah Bak Koot Teh.

Serving their signature peppery garlicky savoury soup for over 30 years, their rendition isn't quite as potent as other brands, but is certainly appetizing and drinkable.

The pork ribs are tender enough to come off the bones easily, but have a chew, with meaty savoury sweet peppery flavour.

The preserved mustard greens are nicely soft stewed, with a slight tangy note to complement the vegetal savoury sweet flavour.

Dunk the hot crisp porous you tiao / dough fritters in to soak up the soup; refills of the delicious broth can be had over the counter.

Among the best BKT in West Singapore, and well deserving of their Michelin Bib Gourmand Singapore 2021 recognition.





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6. Kai Juan Bak Kut Teh
@ 395 Balestier Road
Opening Hours: Mon - Sat 11am – 10pm, Sun 11am – 3pm

Taken in 2010


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $8) @ Kai Juan Bak Kut Teh.

Possibly the most affordable, wallet-friendly version of Bak Kut Teh here - no frills with an old-school feel.

Typical Chinese Teochew style broth, with medium light savoury sweet peppery spice flavour. Can refill on request, though they usually proactively offer to top-up.

The pork ribs are short and stubby with a decent amount of lean meat, tender in texture with meaty sweet savoury flavour.

The warm soft pickled salted mustard greens lend vegetal salty sweet notes, while the white rice and you tiao / fried dough fritters are the cheapest around (at SGD $0.50 each), yum.





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7. Kota Zheng Zong Bak Kut Teh
@ 68 Serangoon Garden Way
Opening Hours: Mon - Fri 11am – 3:30pm, 5pm – 9:30pm, Sat 11am – 10pm, Sun 11am – 9:30pm

@ 15A Lorong Liput
Opening Hours: Mon - Fri 11am – 3:30pm, 5pm – 9:30pm, Sat 11am – 10pm, Sun 11am – 9:30pm

Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $23) @ Kota Zheng Zong Bak Kut Teh.

Starting from the humble pushcart of Mr. Pang Kow in 1980, this famed Malaysian style Bak Kut Teh hailing from Koti Tinggi, Johor, Malaysia, is also well regarded by Singaporeans.

The star is their tried-and-true, 4-decade old family recipe broth, which features no less than 18 Chinese herbs with dark soy sauce, to create the soup. Has good strength, rich with meaty earthy herbal savoury sweet flavour.

There's an assortment of chunky pork ribs, succulent pork belly, and chewy pig's stomach, all tender with meaty savoury sweet herbal flavour.

Add-ons of crisp bean curd sheets, and tender button mushrooms to complete, served in a large claypot.

The stewed preserved mustard greens are warm and soft with a light crunch, and spiced with garlic, holding robust vegetal sweet salty earthy spice flavour.

A bowl of fluffy warm white rice with grainy sweet flavour, crisp you tiao / fried dough fritters, and a warm pu'erh tea to round out a filling meal.





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8. Legendary Bak Kut Teh
@ 46 South Bridge Road
Opening Hours: Mon - Fri 11am – 4pm, 6pm – 10pm, Closed Sat - Sun

@ 154 Rangoon Road
Opening Hours: Mon - Fri 11am – 11pm, Sat - Sun 9am – 11pm

Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $26) @ Legendary Bak Kut Teh.

Having established as their own brand since June 2011, this 3-generation family-run restaurant boasts exacting standards and good quality in their dishes.

Spiced with Sarawak peppercorn, the hearty broth is made by boiling pork back bones for hours, resulting in a rich meaty savoury sweet peppery spice flavour.

The fresh Indonesian pork ribs are large and meaty, gently simmered for up to 40 minutes till it achieves fall-off-the-bone tenderness, with a juicy sweet savoury chew.

The soft preserved mustard greens have light vegetal salty sweet earthy flavour, pairing well with the fluffy soft white rice with grainy sweet notes.

Completed with hot crisp you tiao / fried dough fritters, and a pot of warm Chinese tea.





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9. Leon Kee Claypot Pork Rib Soup
@ Alexandra Village Food Centre, 120 Bukit Merah Lane 1 #01-18
Opening Hours: Thu - Tue 9am – 9pm, Closed Wed

Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $9.50) @ Leon Kee Claypot Pork Rib Soup.

This version in the Alexandra Village Food Centre is done Chinese Hokkien style, incorporating dark soy sauce, dang gui / angelica root, and other Chinese herbs.

The soup isn't too intense, nicely full-bodied with herbal sweet savoury salty flavour that tends to have more distinct sweetness.

The pork ribs are meaty and chunky with a slide-off-the-bone texture, but is also slightly more firm than elsewhere, having a good chew.

The pickled salted mustard greens are warm and soft with bold vegetal salty sweet flavour, while the braised peanuts are tender with salty savoury nutty flavour. Great when paired with the fluffy white rice, which holds mild grainy sweet notes.





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10. Leong Kee (Klang) Bak Kut Teh
@ 321 Beach Road – Stall Relocated

@ 251 Geylang Road
Opening Hours: Wed - Mon 11am – 12:30am, Closed Tue

Taken in 2010


Taken in 2010


Taken in 2010


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $10) @ Leong Kee (Klang) Bak Kut Teh.

Possibly the most popular, well-known stall for Malaysian style herbal BKT in Singapore.

Served in a bubbling claypot packed with ingredients, their soup strikes a nice balance blending dark soy sauce, dang gui / angelica root, and other Chinese herbs, resulting in a lovely balanced herbal sweet savoury salty broth.

The meaty pork ribs are tender and moist, coming easily off the bones, with sweet savoury herbal flavour. The pork belly is fatty with a succulent juicy bite, while the clean pig's intestines have a bouncy chew to texture and picks up the soup well.

Leaves of crisp lettuce and sheets of crisp dried bean curd complete the claypot. I particularly love the taste of the broth paired with these.

The pickled salted mustard greens have vegetal salty sweet notes, while the soft braised peanuts are savoury salty nutty in taste. Accompanied by fluffy sticky white rice with mild grainy sweet flavour.





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11. Nanjing Street Bak Kut Teh
@ Maxwell Food Centre, 1 Kadayanallur Street #01-89
Opening Hours: Tue - Sun 7am – 3pm, Closed Mon

Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $6.50) @ Nanjing Street Bak Kut Teh.

With an authentic Chinese Hokkien recipe handed down from the 1970s, and possibly the most wallet-friendly pricing for a bowl of herbal bak kut teh, this under-the-radar stall is worth visiting.

The warm soup has a rich herbal sweet savoury flavour with just a tad of bitterness, nicely enticing. It cools off quickly though, due to the wide-brim serving bowl.

The stubby pork ribs are meaty and chunky, with a tender soft texture and sweet savoury herbal flavour. You can also add other pig parts too.

The pickled salted mustard greens was a pleasant surprise, and among the best I've had. While the vegetal salty sweet spice flavour and soft crisp texture was spot on, what stood out was the thin layer of oil on the surface.

This trapped the heat throughout, making each mouthful seem as if it was straight out from a warm claypot. So good when paired with the fluffy white rice.





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12. Ng Ah Sio Bak Kut Teh
@ 208 Rangoon Road
Opening Hours: Daily 9am – 9pm

Taken in 2011


Taken in 2011


Taken in 2011


Taken in 2011


Taken in 2011


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $20.50) @ Ng Ah Sio Bak Kut Teh.

This famous brand still serves the same Chinese Teochew BKT broth from founder Ng Siak Hai's family recipe hailing back to the 1950s.

Stewed with pork bones, cloves, old garlic, light soy sauce, dark soy sauce, and fresh peppercorns, their broth is punchy and strong, with robust peppery savoury spice flavour.

The premium pork ribs are decently large, and come off the bones easily. Has a slight meaty chew compared to elsewhere, with savoury sweet flavour.

The pickled mustard greens have a juicy crunch, with vegetal sweet salty flavour, complementing the grainy sweet notes of the fluffy white rice.

Fame and consistent quality don't come cheap though, as this is currently the most expensive bak kut teh around. With the added side dish of braised large intestines (SGD $8), total bill came up to SGD $28.50.





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13. Old World Bakuteh
@ 747 Yishun Street 72 #01-108 – Stall Relocated

@ 732 Yishun Avenue 5 #01-380
Opening Hours: Tue - Fri 10am – 2:30pm, 5pm – 8pm, Sat - Sun 8:30am – 2:30pm, 5pm – 8:30pm, Closed Mon

Taken in 2020


Taken in 2020


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $8) @ Old World Bakuteh.

They're renowned for their fried porridge (an uncommon dish), but their namesake BKT is pretty good as well.

Their soup is done Chinese Teochew style, clear and fragrant with a light savoury peppery spice kick, though refilling means you have to bring the bowl back to the stall.

The pork ribs are chunky with thin silvers of fat, rendering it succulent and tender and moist with bold meaty sweet savoury salty flavour.

Their pickled salted mustard greens are crisp and juicy with vegetal salty sweet flavour, while the warm white rice is sticky with grainy sweet flavour.

Their popularity has seen them expand and open several more stalls.





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14. Outram Park Ya Hua Rou Gu Cha
@ PSA Tanjong Pagar Complex, 7 Keppel Road #01-05
Opening Hours: Tue - Sun 7am – 11:30pm, Closed Mon

Taken in 2009


Taken in 2009


Taken in 2009


Taken in 2009


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $12.50) @ Outram Park Ya Hua Rou Gu Cha.

Established by Mdm Gwee Peck Hua in 1973, this brand is known for its clear yet sharp savoury peppery spice broth.

I feel their Chinese Teochew BKT version is among the most potent in Singapore, punchy and intense, with the spice lingering on the palate and building with each mouthful.

There's a choice of lean or fat pork ribs, both having succulent tender pork meat that pulls away easily from the bone. Has a clean meaty sweet savoury flavour.

The pickled salted mustard greens have a juicy crunch, with mild vegetal salty sweet flavour. A basic fluffy white rice with grainy sweet flavour to accompany.





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15. Rong Cheng Bak Kut Teh
@ Midview City, 26 Sin Ming Lane #01-114
Opening Hours: Daily 7am – 9pm

Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $14.80) @ Rong Cheng Bak Kut Teh.

A pioneer in the Chinese Teochew BKT scene since 1976, founder Lim Hai Chay recently un-retired himself to return and grow his business.

Known for being the 1st to use premium pork loin ribs, also known as dragon ribs, they cook fresh pork with water, pepper, and garlic, boiling for up to 2 hours using a house secret technique.

This infuses their clear broth with a delicious and distinct meaty sweet savoury peppery spice flavour, having an enticing kick, setting it apart from their competitors.

The large pork ribs are fresh and chunky, yet tender with a soft moist chew, holding good meaty sweet savoury flavour.

The preserved mustard greens infused with pork lard are soft and juicy, having an addictive vegetal earthy sweet salty flavour. The fluffy white rice with grainy sweet notes pairs well with the soft braised peanuts with bold salty savoury nutty flavour.

The set came with a choice for the sides, so I got braised pig's skin. Loved the slippery chewy texture and robust salty savoury fatty notes.





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16. Sin Heng Claypot Bak Koot Teh
@ 439 Joo Chiat Road
Opening Hours: Tue - Sun 10am – 11:45pm, Closed Mon

Taken in 2011


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $12.50) @ Sin Heng Claypot Bak Koot Teh.

Since 1983, this stall has been serving a herbal bak kut teh version that will appeal to those who prefer a lighter taste.

Their soup carries a pleasant medium strength of body, kept warm in the earthenware claypot. Has mild herbal sweet savoury flavour.

The smallest version has crisp lettuce with vegetal sweet flavour, large juicy button mushrooms with vegetal earthy herbal flavour, and decently tender pork ribs with meaty sweet savoury flavour.

The pickled salted mustard greens are juicy with a mild vegetal salty sweet flavour, and the requisite fluffy white rice is nicely grainy sweet in taste.

Part of their appeal here is the range of zi char dishes on the menu, making for a unique pairing with their BKT.





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17. Song Fa Bak Kut Teh
@ ESR BizPark, 6 Changi Business Park Avenue 1 #01-38
Opening Hours: Mon - Sat 11am – 9pm, Sun 10:30am – 9pm

@ 11 New Bridge Road #01-01
Opening Hours: Daily 9:30am – 9:30pm

Multiple Other Branches Across Singapore

Taken in 2013


Taken in 2013


Taken in 2013


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Bak Kut Teh (SGD $16.90) @ Song Fa Bak Kut Teh.

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.





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- Claypot Delight – Permanently Closed
@ 504 Bishan Street 11 #01-02

Taken in 2009






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- Klang (Jalan Meru Lim Kee) Bak Kut Teh – Quality Different From Before
@ 59 New Upper Changi Road #01-1260 – Stall Relocated

@ 56 New Upper Changi Road #01-1314
Opening Hours: Tue - Fri 8:30am – 9pm, Sat - Mon 9am – 10pm

Taken in 2010


Taken in 2010


Taken in 2010


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021


Taken in 2021






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- Song Fa Day & Night Bak Kut Teh – Permanently Closed
@ Rochor Centre, 1 Rochor Road #01-506

Taken in 2010






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- Swis Ling Bak Kut Teh Seafood Restaurant – Permanently Closed
@ 1 Teo Hong Road

Taken in 2013






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18. Han Jia Bak Kut Teh Pork Leg
@ East Coast Lagoon Food Village, 1220 East Coast Parkway 01-42
Opening Hours: Mon - Fri 11am – 8pm, Sat - Sun 9am – 8pm

Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Bak Kut Teh (SGD $10.90) @ Han Jia Bak Kut Teh Pork Leg.

Established in 1963, this brand serves up an unconventional cloudy broth that sits in the middle of the spectrum, with savoury salty peppery spice garlicky herbal earthy sweet flavour.

The pork ribs are fall-off-the-bone tender and soft, with meaty savoury sweet flavour. The crunchy preserved mustard greens / meigan cai / mei cai carry vegetal sour salty earthy spice flavour, pairing well with the fluffy soft steamed white rice with grainy sweet flavour.

While they could be more generous with the crisp fried dough fritters / you tiao, I liked the soft soy braised hard-boiled egg with eggy sweet flavour, and the spongy soft soy braised tau pok / dried tofu puff with grainy salty sweet herbal flavour.

A star here is their soy braised pork trotter, equal parts lean and fatty, coming easily off the bone. With chewy gelatinous wobbly texture and bold meaty salty herbal sweet savoury fatty flavour, this was incredibly satisfying.





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19. Good Year Seafood Village
@ 15 Tampines Avenue
Opening Hours: Daily 11am – 6pm

Taken in 2024


Taken in 2024


Taken in 2024


Taken in 2024


Bak Kut Teh (SGD $7.80) @ Good Year Seafood Village.

Established in 2006, this humble family-owned zi char eatery has been handed to 2nd-generation owner Geraldine Peh since 2016.

The star is their claypot pork and herb soup / broth, simmered for 3.5 hours until the pork ribs are tender and fall-off-the-bone, with meaty savoury sweet bitter herbal flavour, picking up the mild notes of the soup / broth.

Served with crunchy golden mushrooms with vegetal earthy sweet flavour, spongy soft dried tofu bean curd puffs with grainy sweet flavour, and crispy dried bean curd skin sheets with grainy savoury salty flavour.







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