The Heat of the City, Held in a Bowl of Bak Kut Teh

By Know Well

The morning dew has long disappeared under Singapore’s heat. Warm air moves through the streets, brushing past people and roadside trees. In the rush of daily life, it is easy to crave something that feels both comforting and restorative.

Step into a hawker centre and the atmosphere shifts immediately. Ceiling fans spin overhead, cutting through the humidity. Tables fill with familiar favourites, chicken rice, dumplings, noodles, iced drinks. Yet among all of them, one bowl tends to pull attention first: pork ribs submerged in a rich broth, with pepper and gentle herbal notes rising with the steam. 

Bak Kut Teh is often understood through two main styles. Teochew style leans peppery and clean, bold on the first sip. A more Malaysian style approach tends to feel rounder and more herbal, sometimes with a faint sweetness. Either way, ribs are simmered until tender, supported by aromatics and spices that give the soup its depth. A small dish of chilli soy sauce sharpens the flavours, and many people add rice so the broth can soak slowly into the grains, turning the meal into something even more satisfying. 

In Singapore, the experience becomes even clearer when tried across a few iconic addresses. For a pepper forward Teochew profile, Song Fa Bak Kut Teh is frequently treated as a benchmark and is listed as a Bib Gourmand in the 2025 MICHELIN Guide Singapore. For a heritage leaning option, Ng Ah Sio Bak Kut Teh is closely associated with Rangoon Road and has a well documented legacy around the dish. For those who prefer a more herbal expression, Founder Bak Kut Teh is widely known for its long simmered ribs in a broth framed around herbs and spices, with Balestier as a familiar stop. If the day leads west, Joo Siah Bak Koot Teh offers a pepper driven bowl and is also listed as a Bib Gourmand by the MICHELIN Guide. And for a convenient, mall friendly option, Old Street Bak Kut Teh has a wide footprint across Singapore, making it an easy way to fit a hot bowl into a busy itinerary. 

From a wellness perspective, the dish fits Singapore’s climate in a practical way. Days are humid, yet daily life often involves long hours in air conditioned spaces. A hot, peppery, aromatic soup can feel like a gentle reset, warming the body, easing sluggishness, and bringing back a sense of balance. This is why Bak Kut Teh has remained so deeply loved here. It is not just about flavour. It matches the city’s weather, pace, and appetite for comfort in a single bowl.