SINGAPORE – Bak kut teh is making a vibrant return, spicier and more exciting than ever.
Step into Old Street Bak Kut Teh’s latest outlet in bustling Telok Ayer, where the familiar aroma of peppery pork rib soup greets you at the door. This isn’t just your average supper spot. The menu features the classic, comforting broth simmered to perfection, but also offers tempting bar bites, such as smoky grilled Iberico pork jowl—each bite rich and tender.
Thirsty? Sip on a cold Stella Artois, the perfect accompaniment to both hearty soups and savoury snacks. But the experience doesn’t stop at the table. Tucked away inside is a private karaoke room, ready for diners to belt out their favourite tunes long into the night.
Here, tradition meets modern nightlife—a place where friends gather, flavours mingle, and every meal feels like a celebration.
Gone are the days when bak kut teh was reserved for the humble, no-frills kopitiams and bustling hawker stalls. There, diners hunched over steaming bowls, slurping peppery broth between sips of kung fu tea, their conversations drowned out by clattering crockery.
Now, a new era is unfolding in 2024 and 2025. Trendy establishments are breathing fresh life into this heritage dish. At Old Street, you’ll find bak kut teh served alongside karaoke booths and playful bar bites—a far cry from its austere roots.
Elsewhere, chef En Yeoh adds a Japanese twist to the classic, pairing the herbal soup with delicate izakaya plates and shots of Chinese baijiu. The old “uncle cuisine” stereotype is quickly fading.
These modern joints offer air-conditioned comfort and stylish interiors. Menus have expanded to include seafood variations and creative sides, designed to entice both younger crowds and adventurous foodies.
Bak kut teh, once a simple meal for early risers and night-shift workers, is now being reimagined for a new generation—one bowl at a time.
Malaysian-style bak kut teh is making waves across the city, fueled by a longing for homey flavours and memories. This new wave of herbal pork soup has been carefully adapted to suit local tastes. Vendors have mellowed the bitterness of the herbs, reduced the amount of salt, and opted for leaner cuts of meat instead of the traditional fatty ones.
“It’s more balanced now,” shares Mr Low Heng Kin, 38, co-owner of Pin Xiang Bak Kut Teh at BreadTalk IHQ in Tai Seng. Hailing from Ipoh himself, Mr Low brings a piece of his hometown to his stall. His speciality is Ipoh-style bak kut teh, known for its lighter, clearer broth —a gentler cousin to the robust and intensely flavoured Klang version.
Customers now find a bowl that is both comforting and easy on the palate—perfect for modern diners seeking familiar warmth without heaviness. With these thoughtful adjustments, Malaysian bak kut teh has found new fans and a fresh identity on local tables.
“We experimented with over 20 different blends of herbs before finding the perfect combination. Singaporeans have a delicate palate—they prefer their bak kut teh neither overly sweet nor excessively bitter,” Wayne shares.
In his kitchen, the broth is left to gently simmer for eight hours, allowing each flavour to develop fully. The recipe calls for 16 ingredients, including 12 traditional Chinese medicinal herbs, carefully measured and balanced.
L5 Bak Kut Teh opened its doors in MacPherson in July 2024. At the heart of this new eatery is the partnership between Wayne, who hails from Klang, Malaysia, and his daughter Michelle, a Singaporean.
Together, the father-and-daughter team specialises in Klang-style bak kut teh—a rich, herbal version that pays homage to Wayne’s roots while appealing to local tastes.
Their journey has been one of patience and precision, as they fine-tuned the broth until it struck just the right note. Every bowl served reflects their commitment to tradition and their respect for the preferences of Singaporean diners.
When they first introduced their authentic Klang-style bak kut teh, the response in Malaysia was overwhelmingly positive. The rich, aromatic broth—thick with collagen from fatty hind trotter cuts and infused with potent herbs—quickly found loyal fans. Diners relished the deep, almost medicinal flavours and the luxurious, slightly gelatinous mouthfeel.
However, when the same recipe was introduced to Singapore, things changed. Here, most were used to Teochew-style bak kut teh: lighter, clearer broths with a peppery kick. The heavier Klang version felt foreign, even overwhelming, to many local palates. Some found the thickness off-putting; others simply missed the familiar clarity.
Two months after opening, Mr Gong, 55, made careful adjustments. He tweaked the broth to achieve a more balanced flavour—still herbal and robust but now lighter, with a soupier consistency.
Ms Gong, 27, reflected on the experience. “We want to cater to local tastes and the Singapore market,” she said. “It was challenging to honour the authenticity of the original recipe while ensuring it resonates with local palates.”
Tweaked traditions
Bak kut teh is undergoing a quiet transformation, adapting to the changing palates of a new generation. Even the most traditional recipes are not immune to a bit of reinvention.
At The Teochew Kitchenette @ Keong Saik, co-owner Rebecca Koh, 49, has created her version. She calls it a fusion style—melding Chinese herbs and a richer, thicker broth inspired by the famous Klang-style bak kut teh across the border. For Rebecca, it’s about standing out from the crowd and crafting a unique identity for her restaurant.
Her journey began with her grandmother’s classic recipe: pork bones simmered with garlic and peppercorns. Over time, her mother experimented, adding Solomon’s seal for earthiness, liquorice for sweetness, and star anise for depth.
Now, Rebecca continues that spirit of innovation. Each bowl served at her eatery is both a nod to the past and a step toward the future, inviting diners to taste tradition, refined and reimagined.
When Ms Koh, a Singaporean chef, opened her Keong Saik outlet in November 2024, she was eager to offer something different. She opted for a lighter, healthier broth, hoping to appeal to health-conscious diners. The soup was delicate and precise, with subtle flavours and a lower fat content.
But soon after opening, Ms Koh noticed customers weren’t satisfied. Many found the broth too mild and watery. They craved the rich, robust taste they remembered from traditional recipes—something heartier, with a thicker texture.
Listening to their feedback, Ms Koh decided to make a change. She started simmering pork bones and meat for six hours over high heat, extracting as much collagen as possible. The result was a fuller-bodied broth, deeply savoury and nourishing.
She also reduced the pepper, allowing the natural flavours of the meat to shine through. Now, customers return for that comforting bowl of soup that feels both familiar and satisfying.
Seafood is making waves in the world of bak kut teh. One exciting trend is the inclusion of lala, or clams, inspired by the beloved lala pot craze from Malaysia. This twist brings a fresh, briny flavour to the traditional herbal broth.
At L5, diners can try the Lala Bak Kut Teh for $10.90++. In this dish, juicy clams take centre stage, simmered gently in a rich, aromatic pork broth. The soup absorbs the sweetness of the seafood, creating a comforting bowl with layers of flavour.
Unlike the classic version, there are no pork slices or ribs here. Instead, each spoonful is filled with plump lala and fragrant herbs. It’s a modern spin that honours tradition while inviting seafood lovers to join the table.
Years ago, Mr Gong began to notice a new culinary arrival in the bustling town of Klang—a seafood dish that piqued his interest and taste buds. Incorporating clams into a broth already renowned for its robust flavours was no simple feat; it took some experimentation to achieve the right balance. Ultimately, he discovered that green chilli provided just the right spark to harmonise the boldness of the clams with the savoury broth.
In time, this inspiration found its way onto the menu at En Yeoh’s Bak Kut Teh. There, the Claypot Dry Assorted Seafood ($19.90++) was crafted with customers in mind who preferred alternatives to pork. The dish became a vibrant medley: succulent tiger prawns, plump asari clams, tender slices of gindara (black cod), crisp okra, sliced cuttlefish, along with both dried and green chillies—all stir-fried together in a rich, savoury sauce, then served steaming hot in a claypot.
Raymond Ng, who oversees the En Group of Japanese restaurants, recalls the rise of seafood bak kut teh as a pivotal moment in Klang’s food scene. He suspects this trend gained momentum when diners began bringing their fresh seafood to local bak kut teh shops, asking chefs to work their magic on these ocean treasures. This movement found fertile ground near coastal and portside eateries, which soon began featuring seafood variations alongside traditional offerings.
The wave of innovation hasn’t stopped there. Over at The Teochew Kitchenette on Keong Saik Road, the kitchen has responded to changing tastes by launching its own Sliced Red Grouper Soup ($14.50). Though listed under their bak kut teh section, this dish is distinct—thick slices of firm red grouper are served in a delicate, peppery bak kut teh broth. Instead of a claypot, it arrives in a bowl, a thoughtful choice to prevent the fish from overcooking after serving.
Well before these trends took hold, Old Street Bak Kut Teh had already set the stage by introducing Seafood Bak Kut Teh eight years ago. Available in small ($13.30+) and large ($24.10+) portions, their version features a hearty combination of tiger prawns, clams and pork ribs swimming in their signature herbal broth—a testament to their forward-thinking approach.
A Broth Reborn
What accounts for the resurgence of bak kut teh, once considered the domain of older generations? According to those who serve it daily, the answer is simple: comfort. With its deep, aromatic broth, familiar notes and nourishing qualities, bak kut teh offers solace in every bowl—a timeless embrace that continues to draw both loyal patrons and curious newcomers alike.
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In the early days of her venture, Rebecca Koh found herself grappling with an unexpected lesson. Within just two months of opening her eatery—initially christened Keong Saik Bak Kut Teh to honour the rich heritage of its location—she realised that the name was sending a message that didn’t quite fit her vision. Although her menu featured a range of comforting Teochew favourites, many diners assumed the establishment specialised solely in bak kut teh.
Rebecca soon noticed another challenge. “Bak kut teh is often seen as a breakfast or lunchtime affair,” she explains, recalling feedback from customers who hesitated to consider it for dinner. This perception, she discovered, was quietly influencing her evening crowds.
Determined to broaden her appeal, Rebecca decided to rebrand. In March, she unveiled a new identity for her restaurant: The Teochew Kitchenette @ Keong Saik. The change wasn’t just cosmetic. It signalled to passersby and regulars alike that this was a place for hearty, home-cooked Teochew dishes—a spot where families could gather over much more than pork rib soup.
The effect was almost immediate. More families began streaming in, drawn by the promise of a wider selection of comforting zi char fare alongside the beloved bak kut teh.
Rebecca’s experience is echoed by other bak kut teh purveyors across Singapore. Many are diversifying their menus, serving up zi char classics, inventive fusion plates, and even pairing their signature soup with cocktails or live entertainment. Some draw on treasured family recipes, while others experiment boldly, turning a humble bowl of pork rib soup into the centrepiece of a lively night out.
This wave of innovation is breathing new life into a time-honoured dish, ensuring that bak kut teh remains not just a nostalgic staple but also a dynamic part of Singapore’s ever-evolving food scene.
Let’s explore how five enterprising bak kut teh spots are charting fresh territory in Singapore’s culinary landscape.
Pin Xiang Bak Kut Teh: Carrying Forward a Family Legacy
At Pin Xiang Bak Kut Teh in Food Republic at BreadTalk IHQ, the story begins with Mr Low. When he opened his first outlet in Geylang East in June 2024, he relied on a cherished recipe—not one handed down directly from his father, who had run a bak kut teh stall, but carefully preserved by his mother in written form.
On any given day, diners can savour bowls of bak kut teh—both dry and soupy versions—alongside tangy vinegar pork trotter, all testaments to Mr Low’s commitment to keeping his family’s culinary heritage alive.
From classic comfort food to contemporary twists served with karaoke and cocktails, bak kut teh is experiencing a renaissance. As more eateries adapt and expand, this iconic dish is finding fresh relevance at Singapore’s dining tables, ushering in a new chapter for a beloved local tradition.
Mr Low Heng Kin’s journey with bak kut teh traces back to his childhood in Ipoh, where his father managed a humble stall selling the herbal pork rib soup from 1996 until 2017. In 2019, cancer claimed his father’s life. “I never really got to learn the craft directly from him,” Mr Low reflects, “but I was always by his side at the stall as a kid. Carrying on this business is my way of honouring what he started.”
After a stint operating in Geylang East, Mr Low decided to close that outlet due to disappointing customer numbers. He found a new beginning at BreadTalk IHQ in Tai Seng, where he reopened Pin Xiang Bak Kut Teh in February 2025.
On June 5, 2025, at Food Republic in BreadTalk IHQ, Mr Low can be seen carefully tending to bubbling pots behind his stall’s counter. Here, he keeps alive the Ipoh-style tradition—a broth that is lighter and more delicate than the robust Klang variant, which tends to be darker and heavier in its medicinal notes. At Pin Xiang, the soup simmers for eight hours, extracting flavours from a blend of high-quality herbs, including dang gui and Solomon’s seal, combined with fresh pork ribs and tender, soft bone cuts.
The signature item on the menu, Bak Kut Teh (Soup), is a crowd favourite, priced at $8.50 for a small serving and $16 for a medium serving. Each bowl is filled with enoki mushrooms, tau kee, Chinese celery, and tau pok—the latter lending a subtle peppery bite that lifts the dish.
For those who crave something bolder, the Bak Kut Teh Dry (Spicy) stands out. At $9.50 for a small portion and $18 for a medium, this version is wok-tossed with dried chillies, slivers of cuttlefish, and okra. Slices of red onion and garlic add depth, while golden nuggets of crispy pork lard crown the dish. The dark sauce clings to each piece without overwhelming it with saltiness, resulting in a savoury yet balanced plate.
Other classics also grace the menu, including Vinegar Pork Trotter ($9.50), which is slow-braised for two hours in sweet vinegar and brown sugar until meltingly tender.
At Pin Xiang Bak Kut Teh, Mr Low continues not only his family’s legacy but also the culinary traditions of his hometown, offering each customer a taste of heritage with every steaming bowl.
To round out your Malaysian bak kut teh meal, be sure to order the Scallion Rice ($1.50++). The aromatic grains, topped with scallions, are the perfect accompaniment to the hearty herbal broth and tender pork, making for a truly authentic experience.
Behind the comforting flavours at this eatery is Mr Gong, an accomplished home cook who has crafted the menu’s recipes. Among his creations is the Penang Signature Ngoh Hiang ($6.90++), which stands out for its use of a distinctive five-spice blend from Penang. Each roll features succulent strips of pork belly and tender cubes of yam, all tightly wrapped in a crisp bean curd skin for a delightful contrast in texture.
The Penang Signature Ngoh Hiang is just one highlight at L5 Bak Kut Teh, located at 01-30 Grantal Mall @ MacPherson, 601 MacPherson Road. The shop welcomes diners from 11 am to 10 pm, Tuesdays through Sundays, and is closed on Mondays. For inquiries or reservations, please call them at 8801-5229.
Meanwhile, across town, another chapter in Singapore’s bak kut teh story unfolds at En Yeoh’s Bak Kut Teh—a unique collaboration between Yeoh’s Bak Kut Teh, a well-known name from Klang, and the Japanese En Group. This partnership marks En Group’s first venture into non-Japanese cuisine, and their fourth—and newest—outlet began welcoming guests at Changi City Point in May 2025.
Step inside and you’ll find a space that transforms from a traditional teahouse by day to a lively izakaya by night. As Mr Ng, a representative of the group, explains: “With 25 years of experience in Japanese F&B, we wanted to bring Japanese touches to the bak kut teh menu.” The fusion is evident in every detail—from the use of Hokkaido pork in the bak kut teh to serving Masshigura rice sourced from Aomori prefecture. Even the noodles have received an upgrade: delicate soumen take the place of classic mee sua.
A signature dish not to be missed is the 4 Types Assorted Meats Claypot Bak Kut Teh ($10.90++ for one diner, $18.90++ per couple). Served bubbling hot, it features a generous assortment: pork trotter, pork ribs, pork belly, Hokkaido pork collar, shiitake mushrooms, button mushrooms, tofu puffs, and fried beancurd—all steeped in an intensely fragrant broth that speaks of both earthiness and umami.
Whether you find yourself craving old-school Malaysian flavours or an innovative cross-cultural twist, these eateries invite you to savour bak kut teh as you’ve never had it before, each with its own memorable story to tell.
Step into En Yeoh’s Bak Kut Teh and you’ll discover an array of comforting flavours, starting with their Signature 4 Types Assorted Meats Claypot Bak Kut Teh. Priced at $10.90++ for solo diners and $18.90++ for two, this hearty claypot brims with generous portions of pork trotter, pork ribs, pork belly, and tender pork collar. Earthy shiitake and button mushrooms add depth, while tofu puffs and fried beancurd soak up the robust, aromatic herbal broth—a symphony of textures and savoury notes that warm you from the inside out.
But the surprises don’t stop there. For a unique twist on a familiar snack, try En Yeoh’s Signature Edamame ($6.50++). Here, Japanese edamame and sliced cuttlefish are wok-tossed together in the restaurant’s signature bak kut teh sauce, infusing each bite with umami-rich goodness that dances between tradition and innovation.
To round off your meal—or perhaps to begin it—En Yeoh’s offers a creative selection of cocktails. Chief among them is ‘Warm Your Heart And Stomach’ ($20++), a soul-soothing concoction where herbal bak kut teh broth melds with the spirited notes of Moutai Chun and Nu Er Hong. Served warm, this distinctive beverage bridges the gap between classic comfort and contemporary flair.
If you’re ready to embark on this culinary journey, make your way to En Yeoh’s Bak Kut Teh at B1-30 Changi City Point, 5 Changi Business Park Central 1. The restaurant welcomes guests daily from 11:00 a.m. to 10:00 p.m. For more details or to make a reservation, visit enyeohsbkt.com.sg.
Meanwhile, the city’s bak kut teh scene continues to evolve—Old Street Bak Kut Teh recently unveiled its fourth and newest branch in April 2025 at Telok Ayer. Housed within a beautifully conserved heritage building, it’s a place where timeless flavours meet modern experiences, including the novel addition of karaoke for those who like to sing between sips of soup.
Pricing Tiers:
- Budget: SG $1-4 (Hawker centres, local coffee shops)
- Mid-range: SG $8-15 (Speciality coffee, casual dining
- Premium: Hotel dining, fine dining restaurants
Food Delivery Options:
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation: Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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