Bak Kut Teh

Bak kut teh has distinct regional forms. This selected Singaporean Teochew-style version is a clear pork-rib soup simmered with abundant white peppercorns and garlic, unlike the darker herbal Klang style.

White pepper gives the broth its defining floral heat, with a smaller amount of black pepper for depth. Pork ribs and whole garlic make the flavour rich and savoury while the broth stays clean.

The soup is pale and clear, surrounding tender bone-in ribs and softened garlic. Rice, youtiao, oolong tea, soy sauce and bird's-eye chilli are optional accompaniments, not ingredients in this profile.