Bak Kut Teh
Singapore, Singapore
Bak kut teh is a pork-rib soup whose broth ranges from clear and peppery to darker and more herbal. Garlic, white pepper and spices build the aroma, while tofu, vegetables or dough fritters may accompany the ribs. It is a warming meal eaten with rice and often paired with tea.
Why locals eat it
The dish has roots in Chinese migrant food traditions and developed differently across the region. Singapore’s Teochew-influenced peppery style is especially recognizable, but Cantonese-herbal versions also exist, so the name does not guarantee one fixed bowl.
Local tip
Ask which broth style the shop serves and whether rice, youtiao or side dishes are included. The soup may be replenished in some establishments; taste the original pepper balance before adding dark soy.
Typically made with
pork ribs, white pepper, garlic, pork broth, soy sauce, dough fritters. Recipes vary — always check with the vendor if you have allergies.