A special request for bak ku teh

On our last night in Singapore, the SO made a special request for bak ku teh, a Chinese herbal soup that at its simplest, reflects its direct translation of “meat bone tea” to consist of simmered meaty pork ribs.

There are two predominate types of bak ku teh: the herbal one and the peppery one.

The SO loves the peppery one and asked if my parents would take us to have some. Together with my sister’s new husband in tow, we were driven down to Geylang to fight the bumper to bumper traffic to Leong Kee (Klang) Bak Kut Teh.

They serve the bak ku teh in traditional claypots, which arrive bubbling away fiercely. And it is best accompanied by ‘you tiao’, deep fried dough sticks and ‘kiam chye’, braised salted mustard.

Between my father, my sister’s husband and the SO, I did not stand a chance at tasting one of the pork ribs. I did eat much of the tofu skins and slurp up the soup.

Unfortunately, as delicious as the bak ku teh was, it was not the peppery version he adores. Perhaps he will find it on our next visit.

Oh, and did I mention they also have chicken feet? Yumm-eh!

Know of a great peppery bak ku teh location?

Leong Kee (Klang) Bak Kut Teh
251 Geylang Road (Beside Lor 11)