Bak kut teh, or literally ‘pork bone tea’, is a popular Chinese soup-based dish found in Singapore. It’s well-loved among many locals for its light consistency and flavourful, peppery taste. Despite its fairly simple presentation, creating bak kut teh from the basic ingredients is no simple task — it takes hours to boil meaty pork ribs with fresh ingredients like garlic, white peppercorns, star anise, soy sauce and so forth to form the soup base. You will probably find several variants of bak kut teh in Singapore. The Hokkiens like theirs with an extra dose of soy sauce to achieve a darker colour, while the Cantonese prefer a combination of five to six herbs for that added herbal flavour. Recommended with a steaming hot bowl of rice, or simply dip some freshly-made yu char kway (fried Chinese dough sticks) into the soup for a perfect start to your day.

Bak Kut Teh	Satay	Fried Carrot Cake	Roti Prata	Hainanese Chicken Rice
Laksa	Char Kway Teow	Fish Head Curry	Rojak	Chili Crab