This successful bak kut teh restaurant is all about giving people second chances — especially ex-convicts and the homeless. The founder, Jabez Tan, is too, an ex-convict who has successfully managed to turn over a new leaf, and hopes to pay it forward. The Bak Kut Teh ($6 per person) is the unanimous order amongst all the tables — a claypot of pork ribs boiled in a unique herbal yet peppery soup, a mash up of both Singaporean and Malaysian styles. What is good, possibly better, is the Dried Bak Kut Teh ($7 per person). The same comforting soup is reduced to a thickened gravy, infused with black sauce and topped with ladies fingers, dried chillies and crispy fried cuttlefish for so much umami goodness!
Avg price: $10 per person
Photo by Burppler Jackson Sim
Absolutely love this dry version of BKT! The dark sauce is sweet and yummy and sprinkled with the shredded dried cuttlefish like things. Soup version also really good with a very flavorful broth!
A melange of tender pork ribs and pig's stomach braised over slow heat in a claypot with dark soy sauce, dried chillies, dried cuttlefish and okra. Deep-fried crispy slices of dried cuttlefish crown it all gloriously. I can eat this every day. Ok, that's all.
Realised that this shop Soon Huat at Simpang Bedok is an amazing testimony.
Owner Jabez used to be in a secret society and in and out of the prison. He picked up his culinary skills from the prison kitchen, found Christ and became a transformed man.
Amazing Grace!
Left: Dry bak kut teh - still refer Old Street Bak Kut Teh (129 Upper Paya Lebar Road) which is the closest I can find to my favourite dry bak kut teh place in Malaysia.
Right: The soup is sweet with slight herbal& pepper taste. Remind us of the one we had tasted in Klang, a lighter version. Meat could be tender though.
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