Translating to “meat bone tea” in Hokkien, Bak Kut Teh has long been a staple among Singapore’s Teochew community — a comforting blend of rich broth, tender pork ribs, fragrant herbs and spices that feels like home with every sip.

Bak Kut Teh’s origins trace back to early Chinese immigrants who worked in Singapore’s ports. After long, tiring hours of labour, they turned to a hearty, peppery soup made from pork bones simmered in herbs and spices — a simple yet nourishing meal that restored both strength and spirit.

Despite its name, there’s no tea in Bak Kut Teh. The term refers instead to the Chinese tea traditionally served alongside the dish — believed to help dissolve the fat consumed from the dish and balance the richness of the soup.

Bak Kut Teh’s origins trace back to early Chinese immigrants who worked in Singapore’s ports. After long, tiring hours of labour, they turned to a hearty, peppery soup made from pork bones simmered in herbs and spices — a simple yet nourishing meal that restored both strength and spirit.

Bak Kut Teh’s origins trace back to early Chinese immigrants who worked in Singapore’s ports. After long, tiring hours of labour, they turned to a hearty, peppery soup made from pork bones simmered in herbs and spices — a simple yet nourishing meal that restored both strength and spirit.

Despite its name, there’s no tea in Bak Kut Teh. The term refers instead to the Chinese tea traditionally served alongside the dish — believed to help dissolve the fat consumed from the dish and balance the richness of the soup.

Every pot of Teochew Bak Kut Teh is a symphony of simple yet aromatic ingredients:

 1. Pork ribs – tender meat simmered until it falls off the bone.

 2. Garlic and pepper – the heart of the Teochew-style broth.

 3. Star anise and cinnamon – adding depth and warmth.

 4. Soup sachet of herbs and spices – each cook’s secret touch.

 5. You tiao (fried dough sticks) – crispy, golden, and perfect for soaking up every last drop.

Together, they create a soup that’s light in appearance but bold in flavour, a true comfort food for any day of the week.

Every pot of Teochew Bak Kut Teh is a symphony of simple yet aromatic ingredients:

   1. Pork ribs – tender meat simmered until it falls off the bone.

   2. Garlic and pepper – the heart of the Teochew-style broth.

   3. Star anise and cinnamon – adding depth and warmth.

   4. Soup sachet of herbs and spices – each cook’s secret touch.

   5. You tiao (fried dough sticks) – crispy, golden, and perfect for soaking up every last drop.

Together, they create a soup that’s light in appearance but bold in flavour, a true comfort food for any day of the week.