📍 58 Seng Poh Rd, Singapore
Bak Kut Teh also known as Pork ribs/Meat bone tea is served in soups.
Variations of meat is available like pork liver, pork kidney, fish, etc. With extra sides like vegetables (such as pickled vegetables), fried dough (yao tiu/you tiao), and some other meats.
The store that I ate at is from Old Tiong Bahru Bak Kut Teh.
Shown below is the pork ribs (on the left), on the top I believe that is the pork liver, and at the bottom is fish! Each variation of meat is divided into their own bowls and each pork rib soup contains about 2-3 pieces of pork rib.
If you haven’t noticed the trend by now, Singapore is a chili city so the sauce given is what I believe to be is thick soya sauce with cut up chili in it.
Add some bowls of rice and dig in!
The soup base is what gets you when eating Bak Kut Teh. Strong pepper-y taste hits the spot at this restaurant. The soup base tastes different in each variation of meat, so the it’ll be different if you drink from the pork ribs and when you drink from the fish.
The soup tastes the best from the pork rib bowl! It’s pretty addicting and servers do refill your soup up in the bowl if you ask them or when they’re walking about.
Although from the last time I’ve been to Singapore, their soup quality has decreased and prices have went up. Even though their soup still hits the spot, back then, even soup base from the fish would be good!
PS: They also give you a bowl of fried dough (yao tiu/you tiao) when you first sit. It may seem complimentary, but beware because if you do eat it, you’ll be charged accordingly!
Till next time, ♥