This popular pork rib soup comes in two different versions, the Chinese Teochew and Hokkien style. The former where the pork ribs are boiled in a peppery and garlicky broth, whereas the latter is darker in colour, spiked with herbs and soy sauce. It is usually served with rice can accompaniment like you tiao (dough fritters) and stewed salted mustard leaves.
Bak Kut Teh (Pork Ribs Soup)
Balestier Bak Kut Teh
365 & 369 Balestier Rd (Map) https://balestierbakkutteh.com/ 24 Hours Daily
Jonathan Yap, at the ripe young age of 28, knew he wanted to take over the family business when his father passed on about 3 years before. He grew up pottering around the kopitiam as a kid helper back in the day. Their version feels very potent, a bold smash of pepperiness balanced by porkiness calmed with some barely noticeable herbs “to mask the porkiness”, he says. They also add "teck jia" or bamboo sugar cane to the broth to calm all the savoury and bold pepperiness. Their loong ku (prime rib) version is the de rigueur order here. They now have a more comfortable (air-conditioned) outlet just beside the original old-school corner al fresco kopitiam outlet, so you have a choice. Order the full monty with braised salted vegetable, stewed pig tail, spinach, and a bowl of soft you tiao (dough fritters) to dunk in the soup, then fill up with some rice and wash it down with a freshly tableside- brewed pot of kung fu Chinese tea.
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