Seng Huat Bak Kut Teh Restoran: The Origins of Bak Kut Teh continued…
Klang style Bak Kut Teh My search for the origins of Bak Kut Teh has finally brought me to Klang, the place where many Malaysians believe to be the birthplace of Bak Kut Teh. There is not doubt that the people of Klang thrive, nay, survive on this veritable mix of various pork parts simmered […]
Heng Heng Bak Kut Teh: The one with the optional Abalone
Fancy a $128 Bak Kut Teh? Well, if you are an Abalone afficianado and just have that craving for some Abalone, then you just might pop down to Heng Heng to order one. The rest of us, Abalone apatheticians might stick with just the pork ribs and keep the extra $118 for a rainy day…… […]
Tiong Bee Bah Kuk Teh: Tender Ribs and Trotters you can remove your dentures to eat!
Braised Ter Kah (Trotters)You know that old people like to eat pig trotters right? In the good old days when almost every Ah Peh or Ah Mmm had a full set of dentures (they are still around), trotters were THE dish for the dentally destitute. I used to think that the lack of teeth was […]
Rong Cheng Bak Kut Teh: The history of Bak Kut Teh continued……
Bak Kut Teh – Pork Bone Soup with Tea Let’s make it very clear that Singapore did not invent pork bone soup. The idea of boiling pork bones in soup must have been around since pigs were first domesticated in China more than 5000 years ago. What Singapore did invent was Bak Kut Teh which […]
Sin Heng Claypot Bak Koot Teh: Herbal and Pepper Bak Kut Teh 24 hours a day
Herbal Bak Kut Teh Even though the Teochew style peppery Bak Kut Teh is more popular in Singapore, the response from our Facebook Fanpage showed that there are a significant number of foodies who are looking for the Hokkien Herbal version. So our kakis set off to look for one and ended up in Joo […]
Founder Bak Kut Teh: From Pig Farmer to Bak Kut Teh
Prime Rib Bak Kut Teh $8 per bowl Balestier must be the epicentre of Bak Kut Teh in Singapore. There are altogether 9 places selling Bak Kut Teh along this road, but the one that probably has the most photos of celebrities pasted on the wall is Founder’s Bak Kut Teh. It’s been a while […]
Rong Chen Bak Kut Teh: Which is your favourite Pork Part?
When I was living in Australia, the most expensive part of the Chicken was the breast meat. Wings used to be dirt cheap, like $2 per kg. Over there, they throw away the fish head, but over here we pay a premium for it. When it comes to Pork, the ribs are considered the premium […]
Ah Peng Bak Koot Teh: History of Bak Kut Teh Part 2
I think Bak Kut Teh really stands out amongst the hawker foods of Singapore in the amount of history and folklore that surrounds this simple dish. In my previous post I penned down Mr Frankie Gwee’s version of the BKT story which invited some armchair historians to protest that BKT actually originated from the Klang […]
With Camemberu, liverpool, iwatch_ueat and Tag The Malaysians may insist that Bak Kut Teh is invented in the Klang Valley, but as you know in my last article, I wrote that Bak Kut Teh was actually invented in Singapore by the Teochews at Clarke Quay. Actually if you think about it, how these two stories […]
Outram Park Ya Hua Bak Kut Teh: A Short History Lesson on Bak Kut Teh!
I am just beginning to realise how I have taken for granted so many of the hawker foods that we enjoy in Singapore. When you talk about what food is uniquely Singaporean, most people will say Chilli Crab but have difficulty naming the rest. That’s because we assume that Chinese food or Malay food is […]
Ng Ah Sio Pork Ribs Soup: Politically Incorrect Bak Kut Teh!
Just what is it about Bak Kut Teh that is so special that politicians spurn potential embarrassment just to get a taste of it at this stall? I mean really. If you are a well known politician, why would you risk getting your name smeared by being thrown out of a restaurant? You would think […]