Latest news with #BakKutTeh
Yahoo
18-05-2025
- General
- Yahoo
Song Fa Bak Kut Teh vs Pacific Emporium: Mainstream chain or hotel does it better?
In this instalment of my comparison series, I'm pitting the well-known chain Song Fa Bak Kut Teh against the upscale Pacific Emporium at Pan Pacific Singapore. On your personal foodie checklist, what elements make up a solid bowl of peppery bak kut teh? Is it determined by the tenderness of the pork ribs, or does the flavour and heat of the broth matter more to you? As for me, I place equal importance on both. I'm sure Song Fa Bak Kut Teh needs no introduction. But if you're like me and can't even remember the last time you stepped foot inside, here's a quick recap. It began as a humble pushcart stall in 1969 and has since flourished into 14 outlets across Singapore. It has also earned a Michelin Bib Gourmand listing for 8 years — impressive! I'm sure when most of you swing by Pan Pacific Singapore, you'll directly head up to level 3 where Edge resides and miss out on Pacific Emporium. Located at the ground floor lobby, this place serves Western and local-inspired cuisine. At Song Fa Bak Kut Teh, the small sized portion of the Pork Ribs Soup costs S$8.80++. To have a more balanced meal, we ordered the Pork Ribs Lunch Set A (S$13.80++) which came up to a total of S$16.55 nett (not the cheapest, for sure). It comes with 3 pieces of pork ribs in soup, golden-brown fried youtiao, plain rice, and your choice of either salted veggies or peanuts. Pacific Emporium's Peppery (S$26+) was beautifully presented on a wooden board, with a retro-looking bowl containing 4 pieces of baby back ribs and tofu puffs soaked in a thick broth. By the side was a bowl of steamed jasmine rice, condiments, and dough fritters. Maybe it was because Song Fa was my third bak kut teh stop of the day, but after just 2 spoonfuls of soup, I was already complaining about the lack of pepper. My colleague, Dean shot me a look of disbelief, as if I'd gone bonkers. Nam Kee Chicken Rice Restaurant ($8.50) vs Chatterbox ($25): Neighbourhood eatery or hotel does it better? True enough, after 2 more sips of the broth, the slow, peppery burn began to make its presence known. My tongue had probably gone numb by then! Flavour-wise, it was well balanced, with bold notes of garlic coming through as well. It was light enough to keep sipping on without feeling overwhelmed. Oh, Song Fa also offers free refills of piping-hot soup at no extra charge. Score! The soup at Pacific Emporium had a richer light brown hue, with a thicker, collagen-like consistency. This became even more evident as the soup cooled, forming a thin film on the surface. The soup was robust and flavourful with pronounced notes of garlic. Though the pepper notes were there, I wished it had a stronger kick. We later learned that the hotel had mellowed down the pepperiness to suit the palate of tourists. Maybe there should be an option to dial it up for locals, too? That being said, the soup might start to feel a little jelak and heavy for some after a few mouthfuls. If you wish to have additional soup, there will be an extra charge of S$3 — fair enough, considering it's in a hotel setting. Some have mentioned that the ribs at Song Fa can be a little on the tough side. However, that wasn't the case for me. I was blown away by how tender and flavourful the meat was. Perhaps the chefs at the Chinatown Point outlet are more skilled? The baby back ribs pieces at Pacific Emporium were massive. The chef shared with me that they've recently adopted a new preparation method: the pork ribs are sous-vide for 24 hours before being simmered in the broth. The ribs were the epitome of tenderness, requiring almost no effort to chew. It was a lot softer than the meat served at Song Fa. Honestly, if I had just come from the dentist with all my teeth extracted, I'd still be able to handle the meat here. It was also well marinated — 2 thumbs up! The fried dough sticks at both establishments were well executed. But if I had to pick a winner, it would be the one from Song Fa — thanks to its slightly soft centre, compared to the crispier version at Pacific Emporium. When I was a teenager, I wondered what the big fuss about bak kut teh was. I mean, it just looked like boiled pork ribs in broth at that point of time (yawns). However, this dish involves dunking the meat into the mix of condiments, sipping the peppery broth and feeling the gentle burn, taking a bite of the crispy youtiao, then soaking it in the soup. This isn't just something to fill your stomach, it's a complete experience. Similar to the previous laksa battle, this was a very tough fight between both sides. Pacific Emporium really exceeded my expectations by serving one of the softest pork ribs I've ever had although the ones at Song Fa were pretty tender, too. For the soup, the version at Song Fa was lighter yet more peppery. It was a pity that the broth at Pacific Emporium was toned down in pepperiness to suit the tastes of many tourists. It's definitely a spot I'd return to, and you can bet I'll be asking for the pepper dialled up! After much deliberation, we crowned Song Fa Bak Kut Teh the winner, but only by a narrow margin. Sungei Road Laksa ($4) vs Peppermint ($38): Coffee shop stall or hotel does it better? The post Song Fa Bak Kut Teh vs Pacific Emporium: Mainstream chain or hotel does it better? appeared first on
New Paper
22-04-2025
- Business
- New Paper
Brewing new love for bak kut teh at Singapore HeritageFest 2025
Two of Singapore's enduring heritage brands are joining forces to elevate the profile of a local classic dish - bak kut teh, "meat bone tea" or pork rib soup. Song Fa Bak Kut Teh and tea merchant Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest (SHF) 2025. Titled "A Tasting Journey through the History of Bak Kut Teh with Song Fa and Pek Sin Choon", the interactive sessions will run on May 7, 9, and 16 at Song Fa's outlet at Velocity@Novena Square from 3pm to 5.30pm. Participants will explore the rich history and evolving tastes of bak kut teh, and discover how both brands have adapted to Singapore's dynamic food scene. There will be guided tea pairings with Song Fa's signature dishes and hands-on tea brewing experiences. For a special fee of $20, attendees will enjoy a full meal, tea and exclusive giveaways. Song Fa founder Yeo Eng Song, 77, started his business in 1969 as a humble pushcart hawker along the former Johor Road. He named it Song Fa after his own name and the Chinese word for "prosperity". The chain of 14 Song Fa outlets is now managed by his three children, including Ms Diana Yeo, 47. While traditional bak kut teh is lean and tough, Song Fa's pork ribs are "fall off the bone" now to cater to evolving taste and attract younger customers, said Ms Yeo. Song Fa also worked with Pek Sin Choon owner Kenry Peh to curate the King's Garden tea in 2018 - an in-house special brew, which can be either hot or cold, to wow modern palettes. Bak kut teh and Nanyang tea are inseparable, said Ms Yeo. Taxi drivers and business merchants who used to have the dish as a breakfast staple would start the day and the meal with sips of tea. "That was how tea brought people together, but this tea-drinking culture has diminished over the years," she said. "Nowadays, the younger generation likes bubble tea, but Nanyang tea has many health benefits." Pek Sin Choon, a 100-year-old business, has also been reinventing itself with fresh creations of Nanyang tea blends. The tea merchant in Chinatown supplies tea leaves to about 80 per cent of bak kut teh shops in Singapore. Nanyang tea is a distinctive tea, blended and roasted to suit local tastes. It generally comprises oolongs from North and South Fujian in mainland China. Mr Peh, 55, said he is thankful that brands like Song Fa are partnering him on his journey to promote Nanyang tea. "Bak kut teh is a unique local delicacy, and we hope it will be as popular as chicken rice and chilli crab," he said. Song Fa Bak Kut Teh and Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest 2025. PHOTO: SONG FA BAK KUT TEH Associate Professor Michael Stanley-Baker of Nanyang Technological University has invited his history students to a special session of the bak kut teh workshops with Song Fa and Pek Sin Choon, which he sees as a transmission and preservation of culture. The students will learn about the origins of bak kut teh and the accompanying tea and the significance of preserving this unique culinary tradition. "Bak kut teh has transformed from working class migrant origins to the evolving cuisine it has developed into now. It has a rich cultural heritage," said Prof Stanley-Baker, who was born in the United Kingdom and has lived in East Asia for almost two decades. Heritage enthusiast Victor Yue said: "Bak kut teh is literally 'meat bone' plus tea. The pairing between the dish and tea inspired the dish's name. Malaysia recognises it as a heritage dish, and I hope our younger generation will better appreciate its origin and evolution." The 22nd edition of SHF presented by National Heritage Board showcases Singapore's intangible cultural heritage - the rich customs, traditions, practices and stories that connect Singaporeans across generations. It will introduce more than 100 programmes in various locations islandwide, or online, from May 1 to 25. They include heritage and cultural trails, workshops, performances and exhibitions. Participants can take part in the Gotong-Royong: Nasi Ulam Recipe Crafting Workshop at the Singapore HeritageFest. PHOTO: SINGAPORE HERITAGEFEST Besides featuring food heritage, there will be crafts such as flower tying and Indian woodblock printing, performing arts like Arab samrah dance and Malay drumming traditions, and social practices including wedding traditions. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. Inspired by the former Singapore Handicraft Centre, this is a one-stop experience space featuring Singapore's heritage such as craft and performing arts through exhibitions, workshops and performances. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. PHOTO: SINGAPORE HERITAGEFEST During the weekends, there will be a pop-up hawker experience in partnership with the National Environment Agency and a heritage retail market co-presented with the Singapore Tourism Board. All programmes and activities at the Homeground Village are free, with no registration required. For more information and to register for SHF's programmes, visit
Straits Times
22-04-2025
- Business
- Straits Times
Brewing new love for bak kut teh at the Singapore HeritageFest 2025
(From left) Heritage enthusiast Victor Yue, NTU Associate Professor Michael Stanley-Baker, Pek Sin Choon owner Kenry Peh, Song Fa Bak Kut Teh's brand and corporate director Diana Yeo and Pek Sin Choon's assistant general manager Yuen Eng Wah at Song Fa's Chinatown Point outlet. ST PHOTO: CHIN SOO FANG Brewing new love for bak kut teh at the Singapore HeritageFest 2025 SINGAPORE – Two of Singapore's enduring heritage brands are joining forces to elevate the profile of a local classic dish – bak kut teh, 'meat bone tea' or pork rib soup. Song Fa Bak Kut Teh and tea merchant Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest (SHF) 2025. Titled 'A Tasting Journey through the History of Bak Kut Teh with Song Fa and Pek Sin Choon,' the interactive sessions will run on May 7, 9, and 16 at Song Fa's outlet at Velocity@Novena Square from 3pm to 5.30pm. Participants will explore the rich history and evolving tastes of bak kut teh, and discover how both brands have adapted to Singapore's dynamic food scene. There will be guided tea pairings with Song Fa's signature dishes and hands-on tea brewing experiences. For a special fee of $20, attendees will enjoy a full meal, tea and exclusive giveaways. Song Fa founder Yeo Eng Song, 77, started his business in 1969 as a humble pushcart hawker along the former Johor Road. He named it Song Fa after his own name and the Chinese word for 'prosperity'. The chain of 14 Song Fa outlets is now managed by his three children, including Ms Diana Yeo, 47. While traditional bak kut teh is lean and tough, Song Fa's pork ribs are 'fall-off-the-bone' now to cater to evolving taste and attract younger customers, said Ms Yeo. Song Fa also worked with Pek Sin Choon's owner Kenry Peh to curate the King's Garden tea in 2018 – an in-house special brew, which can be either hot or cold, to wow modern palettes. Bak kut teh and Nanyang tea are inseparable, said Ms Yeo. Taxi drivers and business merchants who used to have the dish as a breakfast staple would start the day and the meal with sips of tea. 'That was how tea brought people together, but this tea-drinking culture has diminished over the years,' she said. 'Nowadays, the younger generation likes bubble tea, but Nanyang tea has many health benefits.' Pek Sin Choon, a 100-year-old business, has also been reinventing itself with fresh creations of Nanyang tea blends. The tea merchant in Chinatown supplies tea leaves to about 80 per cent of bak kut teh shops in Singapore. Nanyang tea is a distinctive tea, blended and roasted to suit local tastes. It generally comprises oolongs from North and South Fujian in mainland China. Mr Peh, 55, said he is thankful that brands like Song Fa are partnering him on his journey to promote Nanyang tea. 'Bak kut teh is a unique local delicacy, and we hope it will be as popular as chicken rice and chilli crab,' he said. Song Fa Bak Kut Teh and Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest 2025. PHOTO: SONG FA BAK KUT TEH Associate Professor Michael Stanley-Baker of Nanyang Technological University has invited his history students to a special session of the bak kut teh workshops with Song Fa and Pek Sin Choon, which he sees as a transmission and preservation of culture. The students will learn about the origins of bak kut teh and the accompanying tea, and the significance of preserving this unique culinary tradition. 'Bak kut teh has transformed from working class migrant origins to the evolving cuisine it has developed into now. It has a rich cultural heritage,' said Prof Stanley-Baker, who was born in the United Kingdom and has lived in East Asia for almost two decades. Heritage enthusiast Victor Yue said: 'Bak kut teh is literally 'meat bone' plus tea. The pairing between the dish and tea inspired the dish's name. Malaysia recognises it as a heritage dish, and I hope our younger generation will better appreciate its origin and evolution.' The 22nd edition of SHF presented by National Heritage Board showcases Singapore's Intangible Cultural Heritage – the rich customs, traditions, practices, and stories that connect Singaporeans across generations. It will introduce over 100 programmes in various locations islandwide, or online, from May 1 to 25. They include heritage and cultural trails, workshops, performances and exhibitions. Participants can take part in the Gotong-Royong: Nasi Ulam Recipe Crafting Workshop at SHF. PHOTO: SINGAPORE HERITAGEFEST Besides featuring food heritage, there will be crafts such as weaving ketupat and Indian woodblock printing, performing arts like Arab Samrah dance and Malay drumming traditions, and social practices including wedding traditions. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. Inspired by the former Singapore Handicraft Centre, this is a one-stop experience space featuring Singapore's heritage such as craft and performing arts through exhibitions, workshops and performances. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. PHOTO: SINGAPORE HERITAGEFEST During the weekends, there will be a pop-up hawker experience in partnership with the National Environment Agency, and a heritage retail market co-presented with the Singapore Tourism Board. All programmes and activities at the Homeground Village are free, with no registration required. For more information and to register for SHF's programmes, visit Chin Soo Fang is senior correspondent at The Straits Times covering topics such as community, politics, social issues, consumer, culture and heritage. Join ST's WhatsApp Channel and get the latest news and must-reads.
Yahoo
10-04-2025
- Business
- Yahoo
Old Street Bak Kut Teh offers FREE breakfast for a month & 10% off total bill for 15th anniversary
Founded in 2010, Old Street Bak Kut Teh is one of Singapore's most prolific bak kut teh brands, with many outlets all over the island. They have a unique 'East meets West' approach to their dishes, and have innovative creations like Dry Bak Kut Teh. They're also the first to open bak kut teh establishments inside shopping malls. They're celebrating their 15th anniversary in April, and as part of the celebrations, they'll be opening an outlet in Telok Ayer. This outlet features a Private KTV room where guests can sip on their favourite bak kut teh while belting out hit tunes. The outlet officially opened on 5 Apr 2025, and will begin service from 7am onwards to cater to the morning crowd. The brand is also offering a free breakfast perk for a whole month when you sign up for an Old Street Bak Kut Teh membership (S$39.90) at any of their outlets. You'll get a choice from 4 different signatures: Braised Pork Rice with Egg, Braised Pork Porridge with Egg, Braised Pork Noodle and You Tiao. Members get a further 10% off their total bill every visit, including on the day you register for the membership. (T&C's apply.) Ain't that neat? Additionally, first-time sign-ups get a complimentary Abalone Bak Kut Teh worth S$39.90, which is essentially your entire membership cost. Nice. Finally, to commemorate SG60, service charges will be waived at the Telok Ayer and Upper Paya Lebar outlets. If you've been wanting to indulge in their bak kut teh, you now have many reasons to do so. For a full list of store locations and opening hours, click here. We tried Singapore's best-rated Bak Kut Teh The post Old Street Bak Kut Teh offers FREE breakfast for a month & 10% off total bill for 15th anniversary appeared first on
