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CNA wins gold for Best Use of Video and Best Podcast at Digital Media Awards Asia 2025
KUALA LUMPUR: CNA bagged two awards, a gold for Best Use of Video and silver for Best Podcast at the World Association of News Publishers (WAN-IFRA) Digital Media Awards Asia 2025.
The awards were presented on Wednesday (Apr 23) at a ceremony at the Digital Media Asia (DMA) conference in Kuala Lumpur.
For its 'Build Your Own News Influencer' project, CNA won the gold for Best Use of Video.
With the rise of self-styled news influencers as a competitor to news publishers and broadcasters, CNA endeavoured to create its own news influencer to grow its audiences.
As part of the project, former TV anchor Chan Eu Imm, who is a veteran journalist with 18 years' experience, reinvented herself as an influencer and creator.
Under the CNA Explains banner, she unpacked topics such as the GISB saga in Malaysia, the rise of Mpox, and the arrest of a Singaporean for a US$230 million crypto scam. The more platform-native style of presentation resulted in a nearly 300 per cent rise in views for CNA's explainer videos on YouTube. Watch time for each explainer video on CNA's YouTube channel doubled as well.
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AsiaOne
5 hours ago
- AsiaOne
Love without a BTO flat: Tough housing choices facing mixed-nationality couples in Singapore, Money News
With Singapore being more cosmopolitan in recent decades, and how connected we are globally, it is getting more common to see Singaporeans dating foreigners. I belong to this 'minority' demographic, and dating a foreigner is possibly the least logical thing I've done in my life; because it forced me to realise one of the most painful realities of dating someone foreign for love: You're not eligible for a shared BTO flat as a married couple — foreigners can't own an HDB flat, so only one of you is the owner; and there are restrictions besides. Mixed-nationality couples are becoming more common In 2022, about 20 per cent of marriages were between a Singaporean and a foreigner; a number that has stayed broadly similar over the past few years. So I find it quite surprising that today, there are still not many options for couples in this demographic. I wouldn't really call us a minority, when we're nearly a quarter of every year's data set. A bigger piece of the pie compared to Singaporean-PR couples! Anyway, back to the topic, for Singaporeans marrying foreigners, let's take a look at the choices of property I have considered, and why my partner and I ended up not going for them. Resale HDBs (Singapore) The most common pathway for home ownership for Singaporean-Foreigner couples is resale flats. While there are still some eligibility requirements, it's not as restrictive as a BTO unit. Only Singaporeans can own the flat, and the foreign spouse will require a Long-Term Visit Pass* or a Work Visa* of at least six months; they must be listed as an Essential Occupant. Before Covid-19, this was a possible reality. We were a bit too young to get married and commit to a mortgage together, so this was actually just Plan A for us to settle down in Singapore in a few years. But after Covid-19, we saw a huge spike in resale flat prices, and we were effectively priced out of the resale market: Resale HDB prices were around $417 psf at around April 2020, the peak Covid period when Singapore had its Circuit Breaker. As of April 2025, the average resale flat price is around $649 psf. So year after year, it became clear that resale would not be an option for us; not without derailing our long-term financial plans. Plus, there was also an issue of non-equitable ownership, as my partner would not have been able to officially own the flat until he got his Permanent Resident (PR) status in Singapore. Since getting a PR is a shot in the dark with unclear requirements and timelines of acceptance, we also decided not to bet on the outcome. It would result in potential unfairness and insecurity, which might strain our relationship. *Subject to HDB's terms regarding non-resident spouses 2-Room Flexi BTO / SBF (Singapore) The next option we thought to try was to wait till I reached 35 years old, to get a 2-Room Flexi BTO. This was far from an ideal situation as we wanted to start a family, so a 2-Room Flexi wouldn't suffice. It also means waiting almost a decade to have this option available to us, and until then, we would have no other housing option available to us other than renting or living with my parents. There's also the income ceiling of $7,000; which I unfortunately exceeded by just a little bit. This option then became impossible. Incidentally, when you apply for a 2-Room Flexi BTO with a non-citizen spouse, you can only look in non-mature areas. Frankly that's not very practical, as it means a less developed location, with limited room for starting a family. So at this point Singapore started to feel too restrictive for housing, and we felt like we were bending and twisting just to meet HDB's public housing requirements. Privatised ECs (Singapore) ECs are privatised after the 10th year, and are treated as fully private properties; so technically, we could buy and co-own ECs; but only out of their privatisation period. But if resale flat prices are too high, then the same can certainly be said of ECs, which are even pricier. Fully private properties were also out of the question. Renting (Singapore) I've been renting in Singapore since I got my right to vote, and the rental market really isn't that bad if you value flexibility, and the ability to live in areas that you want (near work, near favourite hawker stalls, etc.) Given the high prices in 2025, renting might not be a bad option for couples who are still figuring out their finances. And since Singaporean-Foreigner couples don't have that much access to public housing options in Singapore, it can be good to rent and test-drive the neighbourhoods you might eventually want to live in. One downside is that Singapore repealed its rent control acts way back in 2001, so your rental rates will depend on what you can "lock-in" with landlords. I have heard horror stories of landlords increasing the rental prices of their property, forcing them to move or accept a higher monthly rate. Also, while there is some flexibility in renting, it also takes some level of commitment. Getting married and applying for a Long Term Visit Pass (LTVP) for my partner was the first step, before we could even consider renting together. It's a lot of paperwork and hassle, to end up paying potentially high rental rates. But there's an advantage to being married to a foreigner, which opens up a new avenue Being married to a foreigner usually means you have options to live overseas and have a new life, outside the tiny red dot. So if moving overseas is something that can be considered, it might not make much sense to commit to a property in Singapore, especially if your finances aren't ready for it yet. So while renting, you don't just need to be considering places in Singapore as well; you can use that time to also look at housing options in your partner's home country (or countries.) And so, we landed on our final decision. Foreign property (Overseas) When all other options in Singapore had exhausted themselves, we became the advocate for foreign property as a viable option for homeownership. Depending on where your spouse is from and what their country's laws are on property and land ownership, the restrictions on Singaporeans will look a bit different. After talking about financial goals and how to maximise the results from our options, we have decided to get property overseas first as the barrier of entry is lower (cheaper properties even in Europe), and there are far fewer restrictions on property ownership overseas. While property appreciation is not as high, we are in less debt and under less financial stress. In this uncertain economy, where we cannot be sure if our careers will last past our mid-thirties, I am very glad we don't have a 25-year Singaporean housing mortgage, but a manageable and humble European property that can serve us while we build our financial security. If you must stay and find a home in Singapore though… It would be best if both of you were already married, and that your foreign spouse has employment in Singapore. This is important because, when applying for bank loans to finance your property purchase, the bank is going to take a look at your taxable take-home incomes. If your foreign spouse is not employed in Singapore, the bank could lower the Loan-To-Value (LTV) ratio. You may be able to borrow 20 to 30 per cent less, depending on the bank in question. Also due to compliance issues, banks may not be able to use all of a foreigner's overseas income sources (e.g., even if your foreign spouse is getting dividends, rental income, or other monies from sources abroad, banks cannot always use it for loan application purposes.) The upside is that home loan rates in Singapore can be much lower than in some other countries (around 3.75 per cent per annum as of 2025). If a family is not yet in the picture, or you're lifelong singles, a 2-room flat, as mentioned above, might also be viable. But if you're a Singaporean-Foreigner couple who aren't married yet, note that you must be married within three months of key collection. Always consult relevant government bodies or a conveyancing lawyer before buying Housing in Singapore is a pretty restrictive industry where there are many rules and laws in place; moreso for HDB than for private properties. So please take our words at face value and when in doubt, go consult the relevant authorities before proceeding with your purchases. Be wary of so-called "grey area" issues to circumvent laws, such as trying to buy an HDB flat without declaring overseas property ownership. This could get your flat confiscated. Be open to your options Don't be too sold on the Singapore dream where we go to university, graduate, get a job, get a BTO, start a family, plan for retirement… not all of us fit into that cookie cutter or want to, and that's okay. Don't feel guilty over circumstances you can't control. A lot of us are currently stuck at successfully passing the BTO phase, and then what? We just don't move on with life? Nah, we just need to figure out alternatives and be open to our options. And that's my best advice on navigating life and personal finance. Don't let the system determine your future for you. [[nid:718869]] This article was first published in Stackedhomes .
Straits Times
12 hours ago
- Straits Times
The Straits Times Weekly Bestsellers June 14
Fiction: Singaporean writer Jemimah Wei's debut novel The Original Daughter. PHOTO: WEIDENFELD & NICOLSON 1. (1) The Passengers On The Hankyu Line by Hiro Arikawa; translated by Allison Markin Powell 2. (2) The Original Daughter by Jemimah Wei 3. (3) The Emperor Of Gladness by Ocean Vuong 4. (5) Sunrise On The Reaping by Suzanne Collins 5. (7) The Convenience Store By The Sea by Sonoko Machida; translated by Bruno Navasky 6. (-) Madonna In A Fur Coat by Sabahattin Ali 7. (-) Problematic Summer Romance by Ali Hazelwood 8. (-) Rewind It Back by Liz Tomforde 9. (-) Heart Lamp: Selected Stories by Banu Mushtaq; translated by Deepa Bhasthi 10. (-) Marigold Mind Laundry by Jungeun Yun; translated by Shanna Tan Non-fiction: Elevate Your Assets, Elevate Your Wealth by Kelvin Fong. PHOTO: BOOK BAR 1. (2) Elevate Your Assets, Elevate Your Wealth by Kelvin Fong 2. (1) Why Palestine? Reflections From Singapore by Walid Jumblatt Abdullah 3. (-) Ikigai by Hector Garcia and Francesc Miralles 4. (-) How Countries Go Broke: The Big Cycle by Ray Dalio 5. (3) Apple In China by Patrick McGee 6. (8) Atomic Habits by James Clear 7. (5) Agentic Artificial Intelligence by Pascal Bornet and Jochen Wirtz 8. (-) The Not To-Do List by Rolf Dobelli 9. (4) The Let Them Theory by Mel Robbins 10. (-) I Want To Die But I Want To Eat Tteokbokki by Baek Sehee; translated by Anton Hur Children's: Top 10 Weirdest Critters Of Singapore's Rainforest by Amaani Arfian; illustrated by Clarice Woon. PHOTO: BOOK BAR 1. (-) National Geographic Kids Almanac 2026 by National Geographic Kids 2. (-) Pokemon Super Duper Extra Deluxe by Scholastic Inc 3. (6) The World's Worst Superheroes by David Walliams 4. (2) Agents Of S.U.I.T.: Wild Ghost Chase by John Patrick Green 5. (-) Spy School by Stuart Gibbs 6. (-) I Am Not Jessica Chen by Ann Liang 7. (-) Top 10 Weirdest Critters Of Singapore Rainforest by Amaani Arfian; illustrated by Clarice Woon 8. (9) Eye Spy Singapore by Pippa Chorley 9. (-) Jemma Dreams Of Sushi by Mark Chen and Ruo-Ting Goh; illustrated by Cacticyn 10. (-) Chickenpox by Remy Lai This is The Straits Times' compilation of bestseller lists from Kinokuniya, Epigram, Wardah Books, Book Bar, and Afterimage bookstores. Join ST's Telegram channel and get the latest breaking news delivered to you.
Straits Times
13 hours ago
- Straits Times
Singapore bak kut teh scene simmers with bold new flavours
From herbal broths to karaoke rooms, bak kut teh is back in trend with fresh spins. ST PHOTOS: KEVIN LIM. DESMOND WEE, TARYN NG SINGAPORE – Bak kut teh is back and bolder than ever. At Old Street Bak Kut Teh's newest outlet in Telok Ayer, diners can dig into peppery pork rib soup and bar bites like grilled Iberico pork jowl, washed down with Stella Artois, while singing karaoke in a private room. It is a far cry from the spartan kopitiams and hawker stalls where pork rib soup is typically slurped with sips of kungfu tea. A wave of new openings in 2024 and 2025 is reshaping the heritage dish. From Old Street's karaoke-and-bar-bites concept to En Yeoh's Japanese-accented take – complete with Chinese baijiu tipples – bak kut teh is shedding its 'uncle cuisine' image. These joints bring air-conditioned comfort, broader menus and seafood options – all crafted for wider appeal. Rise of Malaysian-style bak kut teh Making the biggest waves is Malaysian-style bak kut teh, driven by nostalgia and recalibrated for local palates. Sellers of herbal broths have toned down the bitterness, scaled back the salt and swopped intensely fatty cuts for leaner ones. 'It's more balanced now,' says Mr Low Heng Kin, 38, who co-owns and runs Pin Xiang Bak Kut Teh at BreadTalk IHQ in Tai Seng. The stall specialises in Ipoh-style bak kut teh with a lighter-textured broth compared with the Klang version . Mr Low is originally from Ipoh. 'We tested more than 20 herb combinations. Singaporeans don't want it too sweet or too bitter.' His broth, simmered for eight hours, includes 16 ingredients – 12 of them traditional Chinese herbs. At L5 Bak Kut Teh in MacPherson, which opened in July 2024, father-and-daughter duo Wayne and Michelle Gong specialise in Klang-style bak kut teh. He is originally from Klang, while she is Singaporean. Father-and-daughter team Wayne and Michelle Gong co-own L5 Bak Kut Teh. ST PHOTO: TARYN NG When they first launched their authentic Klang-style broth, complete with potent herbal aroma, fatty hind trotter cuts and a collagen-thickened texture, Malaysian customers lapped it up. But Singaporean diners – more accustomed to Teochew-style clear broths – were less receptive to the rich, slightly gelatinous mouthfeel. Two months in, Mr Gong, 55, refined the broth, now a balance of herbal depth and a soupier texture. Ms Gong, 27, says: 'We want to cater to local tastes and the Singapore market. It was challenging to honour the authenticity of the original recipe while ensuring it resonates with local palates.' Tweaked traditions These flavour tweaks reflect a broader shift in how bak kut teh is being adapted for modern tastes. Even the local versions are evolving. Ms Rebecca Koh, 49, co-owner of The Teochew Kitchenette @ Keong Saik, says: 'My bak kut teh leans towards a fusion style, using Chinese herbs and a thicker broth borrowed from Klang-style bak kut teh. I chose this style because I want to be different from other Teochew bak kut teh establishments and generate our own following.' Her broth is based on her grandmother's traditional recipe, built originally on pork bones, garlic and peppercorns. Her mother later added Solomon's seal, licorice and star anise. (Clockwise from top left) Claypot Pig's Liver, Bah Kut Teh Soup, Sliced Red Grouper Soup, Steamed Squid, and Handmade Prawn Rolls at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG When Ms Koh, who is Singaporean, opened her Keong Saik outlet in November 2024, she chose a lighter, healthier broth. But she soon learnt that customers were after a fuller-bodied version. 'Customers didn't take well to it. They wanted more concentrated flavours and a thicker texture,' she says. She now thickens the broth with more pork bones and meat, simmering it for six hours over high heat for collagen extraction, and dialling back the pepper. Seafood in the mix Another emerging trend is the introduction of seafood options, especially lala – in a nod to the popular lala pot trend that originated in Malaysia. L5 offers Lala Bak Kut Teh ($10.90++), featuring clams cooked in its herbal pork broth. The dish does not contain pork slices or ribs . L5 Bak Kut Teh's Lala Bak Kut Teh, featuring clams cooked in its herbal pork broth. ST PHOTO: TARYN NG Mr Gong says he first noticed the dish appearing in Klang several years ago. Balancing the clams' strong flavour with the broth took testing, and his solution was green chilli. En Yeoh's Bak Kut Teh offers Claypot Dry Assorted Seafood ($19.90++) to cater to customers who may not enjoy pork. The dish includes tiger prawns, asari clams, gindara (black cod), okra, sliced cuttlefish, dried chilli and green chilli, tossed in a savoury sauce. En Yeoh's Bak Kut Teh's Claypot Dry Assorted Seafood. PHOTO: EN YEOH'S BAK KUT TEH Mr Raymond Ng, 58, managing director of Japanese restaurant chain En Group, notes that the seafood trend took off in Klang a few years ago. He reckons it may have started when customers took along their own seafood for bak kut teh eateries to prepare. Eateries near the sea and port areas also began offering seafood options. The Teochew Kitchenette @ Keong Saik is tapping the trend with its new Sliced Red Grouper Soup ($14.50), listed under the Bak Kut Teh section of its menu. Slices of firm red grouper come in a light peppery bak kut teh broth served in a bowl – not claypot – to prevent the fish from being overcooked in residual heat. The Teochew Kitchenette @ Keong Saik's Sliced Red Grouper Soup, which features fish slices in bak kut teh broth. ST PHOTO: TARYN NG Old Street Bak Kut Teh was ahead of the curve. It introduced Seafood Bak Kut Teh ($13.30+ for small, $24.10+ for large) eight years ago. The dish is a medley of tiger prawns, clams and pork ribs in its signature bak kut teh broth. Broth revival Why is traditional bak kut teh, once seen as a dish for older diners, making a comeback? Sellers say it boils down to comfort. Bak kut teh offers a rich broth, familiar flavours and a sense of nourishment – qualities that outlast short-lived food trends. Ms Gong of L5 Bak Kut Teh says: 'Bak kut teh is deeply tied to memory, family and culture. Its warmth and familiarity make it a dish that feels especially comforting in uncertain times.' Mr Lim Kuan Yiou, 30, business development director of Old Street Bak Kut Teh, says: 'There are many food options on the market, especially with new eateries selling fusion food such as modern European or modern Asian fare. But diners who miss home cooking and crave local food will gravitate towards things like bak kut teh and zi char dishes.' Mr Lim Kuan Yiou, business development director of Old Street Bak Kut Teh, at its Telok Ayer outlet's private karaoke room on the third storey. ST PHOTO: DESMOND WEE He adds that while it may not be an everyday meal, some customers eat bak kut teh two to three times a week. It suits both quick solo meals and group gatherings. 'The dish conjures up nostalgia and family,' he says. 'Many people have the shared experience of eating bak kut teh on weekends with their families.' Mr Low says that it is a practical, value-for-money dish that reheats well for takeaway – ideal for diners with hectic schedules who want a hearty meal without the fuss. Pin Xiang Bak Kut Teh co-owner Low Heng Kin notes that bak kut teh lends itself to reheating for takeaway orders. ST PHOTO: KEVIN LIM Growing appeal to younger diners Ms Gong sees the rise in new bak kut teh concepts as a healthy sign of growing interest, particularly among younger diners. She welcomes the competition as motivation to stay distinctive and relevant, while contributing to the dish's evolving place in Singapore's food culture. While Ms Koh did not set out to attract younger diners, she has noted more Gen Z and millennial customers at her Keong Saik outlet. 'They do not show up just once. They return regularly with more friends in tow.' The outlet being air-conditioned lends to its appeal. Older diners, however, say the air-conditioning is too cold and causes food to lose heat more quickly. To counter this, Ms Koh did away with traditional ceramic bowls with rooster motifs and replaced them with claypots, which can retain heat longer. Old Street Bak Kut Teh's four outlets in Singapore emphasise ambience, technology – such as a QR code ordering system – and efficient service to appeal to younger diners, especially working adults who have limited time for lunch breaks. With competition heating up, Ms Koh feels that bak kut teh cannot continue in its original form and thrive. 'Customers want more variety, so people who don't eat it still have choices.' She learnt this in the first two months of operation when she named the outlet Keong Saik Bak Kut Teh, after its heritage location, even though it served more than bak kut teh. 'Some people feel bak kut teh is more of a breakfast or lunch food and do not fancy having it for dinner,' she says. That insight spurred a key branding move. She changed her eatery's name to The Teochew Kitchenette @ Keong Saik in March. This led to increased footfall, especially from families looking for home-style dishes , not just bak kut teh . The Teochew Kitchenette @ Keong Saik, co-owned by Ms Rebecca Koh, offers zi char favourites in addition to bak kut teh. ST PHOTO: TARYN NG Other operators share similar views, expanding their offerings to include zi char classics, fusion items and even cocktails and entertainment. Whether it is a nostalgic tribute to family recipes or a bold pairing of pork rib soup with karaoke and cocktails, bak kut teh is stirring up fresh interest across Singapore. As more eateries reinvent the dish with broader menus and modern touches, bak kut teh is no longer just a classic – it is becoming part of Singapore's evolving dining identity. Here is how five establishments are brewing the next chapter in Singapore's bak kut teh story. Pin Xiang Bak Kut Teh: Honouring a father's legacy with Ipoh roots Bak Kut Teh Dry, Bak Kut Teh Soup and Vinegar Pork Trotter from Pin Xiang Bak Kut Teh at Food Republic in BreakTalk IHQ. ST PHOTO: KEVIN LIM When Mr Low opened the first Pin Xiang Bak Kut Teh outlet at a coffee shop in Geylang East in June 2024, he did so with a recipe he never cooked with his father, but which his mother had preserved in writing. His father, who ran a bak kut teh stall in Ipoh from 1996 to 2017, died of cancer in 2019. 'I never had the chance to learn from him directly,' Mr Low says. 'But I grew up helping out at the stall. This is my way of continuing his legacy.' He closed the Geylang East stall due to low footfall and reopened at BreadTalk IHQ in Tai Seng in February 2025 . Mr Low Heng Kin operates Pin Xiang Bak Kut Teh at Food Republic in BreakTalk IHQ. ST PHOTO: KEVIN LIM Unlike the darker, stronger Klang version, Ipoh-style herbal broth is lighter and less medicinal. At Pin Xiang, the broth simmers for eight hours with premium herbs such as dang gui and Solomon's seal, along with fresh pork ribs and soft bone cuts. Co-owner Low Heng Kin preparing bak kut teh soup at Pin Xiang Bak Kut Teh at Food Republic in BreakTalk IHQ. ST PHOTO: KEVIN LIM The bestseller, Bak Kut Teh (Soup), which costs $8.50 for a small portion and $16 for medium, includes enoki mushrooms, tau kee, Chinese celery and tau pok. Chinese celery accents the dish with peppery pungence. Bak Kut Teh Soup from Pin Xiang Bak Kut Teh. ST PHOTO: KEVIN LIM Another standout is the Bak Kut Teh Dry (Spicy), which costs $9.50 for a small portion and $18 for medium. The dish is wok-fried with dried chillies, shredded cuttlefish and okra, and accented with red onion and garlic. Golden croutons of pork lard crown the dish. The dark sauce is savoury without being too salty. Bak Kut Teh Dry from Pin Xiang Bak Kut Teh. ST PHOTO: KEVIN LIM Vinegar Pork Trotter ($9.50), braised for two hours in sweet vinegar and brown sugar, comes with ginger slices and quail eggs. Vinegar pork trotter from Pin Xiang Bak Kut Teh. ST PHOTO: KEVIN LIM Where: Stall 5, 01-06 Food Republic, BreadTalk IHQ, 30 Tai Seng Street Open: 10am to 8.30pm daily Tel: 8209-6690 L5 Bak Kut Teh: Recreating the flavours of Klang Da Gu (big bone, top left), Xiao Gu (small bone, top right), Lala Bak Kut Teh (centre) and Penang Signature Ngoh Hiang (bottom left), with Scallion Rice and plain rice at L5 Bak Kut Teh. ST PHOTO: TARYN NG Mr Gong learnt to cook the dish from his father, who sold bak kut teh out of his kampung house's front yard in Klang. After moving to Singapore at age 18, he continued cooking the dish as a way of holding on to the taste of home. For more than three decades, he prepared it twice a month for friends and family. They enjoyed it so much that they encouraged him to open an eatery. L5 stands for Lao Wu. The numeral 5 is a play on 'Wu', which is his surname, and 'Lao' means 'old' in Chinese, representing heritage and tradition. Naming the eatery 'L5' is intended to resonate with younger diners used to shorthand and acronyms. At the 50-seat eatery, the Klang-style broth is made fresh daily with long-simmered pork bones, dark soya sauce and 18 herbs refined through months of testing. True to the style in Klang, the eatery serves Xiao Gu ($8.90++), which refers to a leaner cut of the pig's hind leg. Xiao Gu (small bone) Bak Kut Teh. ST PHOTO: TARYN NG Da Gu ($8.90++) is a fatter cut of the hind leg. The herbal broth is aromatic without being too bitter or astringent. Da Gu (big bone) Bak Kut Teh at L5 Bak Kut Teh. ST PHOTO: TARYN NG Try the Scallion Rice ($1.50++) to complete the Malaysian bak kut teh experience. A skilful home cook, Mr Gong is behind the recipes at the eatery, including Penang Signature Ngoh Hiang ($6.90++), which uses a Penang brand of five spice. Pork belly strips and yam cubes give the filling, wrapped in beancurd skin, added texture. Penang Signature Ngoh Hiang at L5 Bak Kut Teh. ST PHOTO: TARYN NG Where: 01-30 Grantal Mall @ MacPherson, 601 MacPherson Road Open: 11am to 10pm, Tuesdays to Sundays; closed on Mondays Tel: 8801-5229 En Yeoh's Bak Kut Teh: Teahouse by day, izakaya by night A collaboration between a Klang hallmark brand, Yeoh's Bak Kut Teh, and Japanese restaurant group, En Group, En Yeoh's Bak Kut Teh is the group's first concept that is not fully Japanese. Its fourth and newest outlet at Changi City Point opened in May 2025 . En Yeoh's Bak Kut Teh's newest outlet at Changi City Point. PHOTO: EN YEOH'S BAK KUT TEH 'We have 25 years of Japanese F&B experience and decided to fuse Japanese influences into the bak kut teh menu,' says Mr Ng. Hokkaido pork is used for the bak kut teh, and soumen instead of mee sua is used in the menu. Even the rice is Masshigura rice grown in Aomori prefecture. Signature 4 Types Assorted Meats Claypot Bak Kut Teh ($10.90++ for one person, $18.90++ for two people) comprises pork trotter, pork ribs, pork belly, pork collar, shiitake mushrooms, button mushrooms, tofu puffs and fried beancurd in an earthy ambrosial broth. The Signature 4 Types Assorted Meats Claypot Bak Kut Teh comes with pork trotter, pork ribs, pork belly, pork collar, shiitake mushrooms, button mushrooms, tofu puffs and fried beancurd in a herbal bak kut broth. PHOTO: EN YEOH'S BAK KUT TEH En Yeoh's Signature Edamame ($6.50++) is Japanese edamame and sliced cuttlefish stir-fried in bak kut teh sauce. En Yeoh's Signature Edamame. PHOTO: EN YEOH'S BAK KUT TEH For drinks, there is Warm Your Heart And Stomach ($20++), a cocktail of herbal bak kut teh broth mixed with Moutai Chun and Nu Er Hong. En Yeoh's Bak Kut Teh has a cocktail selection which includes Warm Your Heart And Stomach, a warm cocktail featuring herbal bak kut teh broth, Moutai Chun and Nu Er Hong. PHOTO: EN YEOH'S BAK KUT TEH Where: B1-30 Changi City Point, 5 Changi Business Park Central 1 Open: 11am to 10pm daily Info: Old Street Bak Kut Teh (Telok Ayer): Tradition meets karaoke The fourth and newest outlet of Old Street Bak Kut Teh opened in April 2025 in a conserved Telok Ayer shophouse to mark the chain's 15th anniversary. Old Street Bak Kut Teh (Telok Ayer) occupies a shophouse. ST PHOTO: DESMOND WEE Founded in 2010 by husband-and-wife team Jason Lim, 59, and Priscilia Koh, 55, the brand has evolved with each outlet. Mr Lim Kuan Yiou, who is the eldest son of the founders, says: 'Our first outlet was also a shophouse. This (newest) one has a mural of Chinatown's old street life – and a KTV room with a $500 minimum spend. My dad's a karaoke fan. That was his idea.' Mr Lim Kuan Yiou, business development director of Old Street Bak Kut Teh, at the Telok Ayer outlet's private KTV room. ST PHOTO: DESMOND WEE The chain's clear, flavoursome broth has a lightly gelatinous texture and is not too peppery. 'We don't use a central kitchen,' says Mr Lim. 'The soup is boiled in small batches throughout the day, so it stays fresh. That's how the clarity and taste stay consistent.' The Pork Ribs Soup ($10.50+ for small, $14+ for large) follows a Teochew-style recipe with white peppercorns from Sarawak and chilled pork bones flown in from Europe. Bak Kut Teh set at Old Street Bak Kut Teh (Telok Ayer). ST PHOTO: DESMOND WEE Dry Bak Kut Teh ($12.20+ for small, $15.70+ for large) is tossed in a Malaysian-style sauce with okra and cuttlefish. Dry Bak Kut Teh at Old Street Bak Kut Teh (Telok Ayer). ST PHOTO: DESMOND WEE Soya Beancurd ($3.10+) and crispy, pillowy You Tiao ($2.60+) are made from scratch at the outlet. Soya Milk and Soya Beancurd are freshly prepared at Old Street Bak Kut Teh (Telok Ayer) every morning. ST PHOTO: DESMOND WEE From 6pm, bar bites such as Grilled Iberico Pork Jowl ($28+) and Grilled Pork Skewer ($6+) are available. Where: 112 Telok Ayer When: 7.30am to 11pm daily Tel: 8512-2856 Info: The Teochew Kitchenette @ Keong Saik: Bak kut teh in a zi char restaurant More than bak kut teh is offered in this Teochew eatery, which serves up favourites such as claypot pig liver and steamed squid. The Teochew Kitchenette @ Keong Saik, which opened in November 2024 at 26 Keong Saik Road, is much bigger than its flagship at Block 7 Tanjong Pagar Plaza and also has a larger menu. The original eatery, which opened in 2017, serves Teochew Fish Soup ($7.80) and Homemade Prawn Roll ($6.50 for five pieces). Homemade Prawn Rolls at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG While business is brisk there, it seats just 20 diners indoors and 20 outdoors, compared with the 60-seat Keong Saik outlet. Run by husband-and-wife team Lee Hon Tat, 55, and Rebecca Koh, the Keong Saik outlet is fully air-conditioned – a draw for tourists and families. Its Premium Pork Loin Rib Soup ($8 for one piece, $15 for two) uses fresh chilled prime pork ribs and Sarawak pepper. The broth is based on Ms Koh's maternal grandmother's recipe, adjusted over six months for modern palates. Premium Pork Loin Rib Soup at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG Signature dishes include Claypot Pig's Liver ($13 for regular, $19 for large), with pork liver prepared to remove odour and achieve a powdery texture. Claypot Pig's Liver at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG The bouncy yet tender Steamed Squid ($16 for one, $29 for two) is popular. Steamed Squid at The Teochew Kitchenette. ST PHOTO: TARYN NG Where: 26 Keong Saik Road Open: 11am to 3.30pm and 5 to 9.30pm (Mondays to Saturdays), 11am to 3.30pm and 5 to 9pm (Sundays) Tel: 8338-7106 Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
