Bak Kut Teh
Bak Kut Teh literally translates to ‘meat bone tea’. It is pork rib soup with a broth made from fragrant herbs and spices.
Hokkien immigrants are thought to have introduced the dish to Singapore from China’s Fujian province.
There are several variations of the dish available in Singapore. The Hokkien version has a thick cloudy soup made from a wide variety of herbs, rock sugar and dark soy sauce. The Cantonese version is less salty and has more medicinal herbs giving it a stronger herbal taste. The Teochew version is clear and light and flavoured with garlic and pepper.
Bak Kut Teh is normally eaten with rice, you tiao (dough fritters), offal, tofu skin and preserved vegetables.