The chef 👨🏻‍🍳 at @keehiongsg takes a slab of fatty pork belly from the central broth and chops it into chunks for your order of Dry Bak Kut Teh ($8.80). He fires them up in a clay pot till extra fragrant with dried chilli, cuttlefish, okra, and sauces tossed in. A mix of reduced BKT soup and Chinese white wine imported from Malaysia lends its sauce some caramelisation and gives the dish a glazed finish. A bite into a piece of meat washes you over with a complex flavour from the cuttlefish and the fattier cut of meat. Pair it with Fragrant Garlic Rice ($0.80) 🍚 which is white rice garnished with bits of browned garlic. Though it ain't super strong, the bowl is distinctly infused with garlic flavour which complements the intensity of the Dry Bak Kut Teh and blunts its spicy heat.