Singapore Local Delights #3 - Bak Kut Teh | 新加坡美食帖之三 「肉骨茶」

Today I would like to share another popular dish in Singapore - Bak Kut Teh.

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Bak Kut Teh literally means "meat bone tea", consisting of tender pork ribs simmered in a complex broth of Chinese herbs and peppery spices(including star anise, cinnamon, cloves, dang gui, fennel seed and garlic).

Varieties

This is popularly served in Singapore and Malaysia where Hoklo(Hokkien) and Teochew community is predominant, while their cooking style is different.

• In Singapore, it is Teochew style. The broth is light in color and uses more pepper and garlic.
  
• In Malaysia, it is Hoklo style. The broth uses various kinds of herbs and soy sauce to make the soup base more fragrant and darker.
  
• The Cantonese style is using medicinal herbs to create a strong flavor soup.
  
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Song Fa Bak Kut Teh

Song Fa, the most well-known store for Bak Kut Teh and was on the list of the Michelin Bid Gourmand for 2017. It was founded in 1969 but as time goes by, it continues to keep the experience as authentic as possible. It expanded to 8 outlets now and the one located at Clarke Quay is the flagship store. Except for pork ribs, braised dishes and side dishes are also served together. In addition, the soup is free to flow. For myself, I'm unable to resist a sip of the Teochew broth and at least 2 bowls. The Pork Ribs Soup cost $7 Singapore Dollars. By the way, YouYoutiao the best partner of Bak Kui Teh.

Address:
01, 11 New Bridge Road, Singapore 059383


~ Thanks for reading ~

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今天我要跟大家分享的新加坡美食是肉骨茶，约等于骨头汤，但是特别之处在于它的汤底是配合中药还有香料熬成的，配合米饭或者油条一起吃，蘸料是由碎红椒、酱油还有蒜蓉一起调的。

种类

在东南亚盛行的肉骨茶，根据当地人的特色，也有不同的做法，主要有三大种类：

• 潮州派（新加坡）：胡椒味浓厚的汤底，但是比较清澈；
• 福建派（马来西亚）： 汤底颜色较深，加入较多的黑酱油和药材；
• 广东派：加入中国药酒，加强药效。
  

松发肉骨茶

松发是新加坡知名的肉骨茶店，不仅是游客必吃之地，也很受当地人的欢迎，吃饭时间一定是大排长龙。克拉码头店是总店，从1969年开始经营的，去年2017年的米其林指南里面榜上有名。松发是典型的潮州派的肉骨茶，浓浓的胡椒味汤底，可以一直免费续杯，我至少都要喝两碗。价格也很合理，一份普通的排骨肉骨茶是7块钱新币，而且每块排骨肉又大又嫩，口口入味。对了，肉骨茶和油条是绝配，油条蘸着吃。

~感谢大家的阅读~