The one dish that Singaporeans usually turn to whenever the weather gets a little chilly or when it’s raining out is…
“肉骨茶” or Bak Kut Teh (literal translation: meat bone tea).
And just in case you’re wondering, “Is there tea in Bak Kut Teh?”
NO.
Anyways, in Singapore, there are typically 2 types of Bak Kut Teh (BKT).
There’s the Teochew style, the most commonly found, which is peppery and sometimes garlicky.
But usually with a good spicy kick.
And there’s the Hokkien style (aka Klang or Malaysia style) which has a darker and richer soup base that is packed with herbs.
Regardless of which type of BKT you prefer, we’ve rounded up a list of the best bak kut teh in Singapore.
Best of all, they’re all under $10!
There are plenty of
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