Bah Kut Teh is a Chinese soup that is always listed as one of top must-try dishes in Singapore. Literally translated as “meat bone tea”, Bah Kut Teh consists of meaty pork ribs simmered in a complex broth of herbs and spices. This dish is usually coupled with tea in a belief that tea will help dissolve large amount of fat in the soup. In Singapore, there are two styles of Bak kut teh served – teochew style and Klang style. What makes these two bak kut teh styles different is definitely the broth. While teochew version features clear soup with peppery taste, Klang version has thick, cloudy soup with herbal taste. In our lion city, the former is more popular than the latter.
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