A soothing dish with deep Chinese roots, bak kut teh—literally “pork rib tea”—features a robust broth simmered for hours with garlic, white pepper, and an aromatic blend of herbs. Brought to Singapore by early Chinese settlers longing for the tastes of home, the dish has since evolved into distinct styles: the Teochew version is clear, light, and pepper-forward, while the Hokkien style is darker, richer, and more herbal.

How to eat the best bak kut teh in Singapore
Traditionally enjoyed as a nourishing breakfast, bak kut teh is just as comforting on a rainy Singapore day. Sip the peppery broth slowly, and dip the tender pork ribs into dark soy sauce for an extra hit of savory depth.