Looking for Bak Kut Teh places?

Peppery is the key difference in this BKT. Very good flavour soup.

Yay! Rainy day just got a whole lot better with every sip of this popular Teochew version of garlicky, rather strong-flavoured and intensely peppery broth. The loin ribs? 🍖 Robust and meaty that are not exactly fall-off-the-bone but perfectly cooked to the desired tenderness!
And let’s not forget the thoughtful touch of having our soup refilled from a kettle throughout the meal. ❤️

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Yet another awesome dinner here! Never fails to disappoint. Love the soup of Legendary BKT, Ngoh Hiang, tau kee and many more!

This restaurant's Bak Kut Teh is really amazing!!
The soup is light, the pepper and some spices leave a strong impression
The staff keeps refilling the soup so you can enjoy the meat while it's still warm
One thing that surprised me was steamed rice
The rice is perfectly cooked, making me wanna have more

first time trying fried porridge. thick congre consistency and i lovedddd the wokhei! it’s q substantial can feed 1-2pax

When weather get colder, you know it is the best time to get some comforting meal like Bak Kut Teh.

Rong Cheng Rou Gu Cha is a stall in a coffee shop near my house. Tasty and peppery with few pieces of pork ribs.

Herbal style and taste good

巴生肉骨茶是马来西亚一道著名的中式排骨汤,起源于巴生港口地区。它由猪排骨和中药材熬制而成,汤汁浓郁鲜美,深受喜爱

不同于新加坡等地肉骨茶，巴生肉骨茶的汤底由猪排骨、党参、当归、玉竹和八角、桂皮等熬制而成

汤汁是浓郁鲜美的黑汤派

可以配白饭或油条食用,也可以自行加入酱油、辣椒、蒜泥等调味

干锅肉骨茶超绝，结合了传统的肉骨茶与干炒的风味。将炖好的肉骨茶与酱油和蚝油翻炒，使肉质更加紧致，汤汁浓缩，风味更为浓郁。梁记在肉骨茶里还增加了炸鱿鱼须，让鲜味更加浓郁，调味偏咸，但是非常下饭，个人非常非常喜欢

我们还点了猪蹄（口感有点硬）、宫保田鸡、白粥，都非常好吃

If you’ve read this far, thank you! Now let me guarantee that the Dry Bak Kut Teh (Dried Pork Ribs) ($9.50) is a must-try. This dish, available only at Upper Thomson, is exceptional. The succulent, dark-coloured pork ribs were easily deboned with just a gentle grasp from the chopsticks. The sauce was rich, deep, sweet, savoury, and had a hint of spiciness—simply amazing! Hiding beneath the ribs were chewy dried shredded squid, adding an extra umami factor to the dish. All the sauces pair excellently with rice.

The Braised Pork Noodle ($6.50), exclusive to the Upper Thomson outlet, the boss say one, featured yellow noodles topped with a generous portion of braised pork meat and minced meat. After mixing everything together, you’ll find a glorious amount of oil beneath the noodles, making it a truly sinful carb dish. Every strand was coated in thick oil, braised sauce, and meat. Despite the richness, it wasn’t overly heavy. The flavours were strong, so I’d recommend trying the prawn mee first before tackling this one, as it can be a bit overwhelming. You might wonder if the braised pork here is the same as in the claypot, but the flavours are completely different. The braised pork in this dish is much richer and more concentrated, similar to Zha Jiang Mian or Jajangmyeon. The meat is also less moist, and more firm.

We also tried the Pork Ribs Prawn Noodle ($6), which came with standard yellow noodles (you can choose other types), veggies, easy to de-shell fresh prawns, tender pork ribs, shallots, crispy pork lard, and a small bowl of clean, clear prawn broth. The broth was nice but not quite memorable. The noodles were well-handled with minimal alkaline taste.

The Braised Pork Trotter ($7) was sinfully appetising and had me drooling. I used my chopsticks to grasp the thick, gooey, and super soft fat along with the flavourful, tender meat, which easily fell off the bone. Each bite was pure joy, with the softness of the fat offering a heavenly experience without feeling overwhelming. The sauce was slightly different from the claypot braised dishes—more watery, sweet, and savoury. Despite its greasiness, it wasn’t heavy at all, just incredibly inviting.