About BakBak Bak Kut Teh
More about the restaurant: BakBak Bak Kut Teh
Formerly of local Rong Cheng Bak Kut Teh fame, BakBak Bak Kut Teh brings its signature Teochew-style “white” version of the well-loved pork rib broth dish to hungry executives based in the CBD, with a new two-storey restaurant on Circular Road in Raffles Place. Watch out for this one, as it takes the traditional Singaporean Chinese speciality up a notch with novel additions like sea cucumber and Sanuki udon, and a range of delicious sides including crispy fish skin and cold tofu with ponzu sauce. Reserve ahead at this central Singapore hotspot for the best seats.
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Enjoy a nourishing bowl of bak kut teh with creative additions that keep up with the times at BakBak Bak Kut Teh, a brand new 80-seater restaurant that occupies a two-storey shophouse along Circular Road. This Raffles Place hotspot satisfies our appetite for novelty with newfangled accompaniments such as Sanuki udon, sea cucumber, and chawanmushi with homemade crab sauce that push the envelope on the classic Singaporean Chinese dish – and boy, do they get it right.
The premium dragon rib soup is every bit as luxurious as it sounds. This signature speciality at BakBak Bak Kut Teh boils fresh pork ribs and old garlic for seven hours to produce a refined yet robust broth with immense depth. Have this Singaporean delicacy with a standard bowl of Japanese pearl rice, or pair it with Australian short-grain brown rice for a healthier choice, then mix that up with a variety of sides including salted vegetables, homemade fried prawn roll, and cold tofu with ponzu sauce. For drinks, we highly recommend the citrusy iced lychee red tea to wash down the peppery and garlicky goodness of bak kut teh, but if you’d prefer a warming beverage, there’s also the hot floral tea. Purists might frown upon BakBak Bak Kut Teh’s interpretation of bak kut teh but we love the creative spin that’s been given to the traditional Singaporean Chinese favourite at this Raffles Place restaurant. Given its downtown location in Singapore, however, booking ahead is a must.