Bak kut teh
Singapore · Southeast Asia
Bak kut teh is pork ribs in a peppery or herbal broth, eaten in Singapore. The National Heritage Board’s account of Sin Heng describes its use of claypots to keep the broth hot during the meal. The business developed from stalls founded by the Tey sisters.[1]
Chinese tea accompanies bak kut teh rather than replacing its broth. The board’s tea inventory records the dish among foods enjoyed by Hokkien and Teochew communities, with local Nanyang tea blends used for pairing.[2]
References
Sources checked:
- Street Corner Heritage Galleries: Katong-Joo Chiat — Singapore National Heritage Board
- Making and Sharing of Tea — Singapore National Heritage Board
image credit
Song Fa Bak Kut Teh, New Bridge Rd, Singapore (2023) 06.jpg
- creator:
- Chainwit.
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- Wikimedia Commons
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- CC BY 4.0
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audio credit
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- marin (gpt-4o-mini-tts)
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- OpenAI API Text to Speech
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