The history of bak kut teh across Singapore and Malaysia is rather blurry, varied, and at times contentious. There are various sayings and tales about the roots of the dish. Some say it was brought over from Fujian province in China back in the 1900s, while others share that it was a local dish born and bred along the straits of the two countries. Certain food aficionados claim that the name bak kut teh traces back to the first chef who ‘invented’ the dish having a ‘teh’ in his name, while others iterate that the name is just an amalgamation of two parts, the pork ribs and the herbal tea it is paired with. All but one thing is for sure, bak kut teh is well loved by the Chinese (and also others) living on both sides of the causeway.
Interestingly, there are also different variations to the bak kut teh as we know it. There’s the teochew-style pepper-laden ones, with clear, almost transparent broth, that’s perhaps more common in Singapore. Then there’s the herbal bak kut teh Singapore that’s brought in from Malaysia, in particular, Klang, that’s darker in colour, and boasts of a myriad of bold herbs and spices to bring out the delicate tastes of the pork ribs.
On top of the two soup-based versions, there’s also dry bak kut teh that’s also determinedly Klang-style, that is gaining popularity here in Singapore as well. A creative twist to the bak kut teh we know, dry bak kut teh has the cuts and chunks of pork ribs tossed and stir-fried in a briny mix of spices and dark soya sauces, creating a hearty and delicious claypot of umami-filled pork ribs dish.
Yummy on its own, and can be made even better when paired with other sides, dishes and carbs, dry bak kut teh magically jazzes up any meal, and can be enjoyed at any time. (And pork ribs are beneficial to health too!) We share some irresistible combos that include the dish.
Rice or porridge. Or maybe mee sua!
What could be possibly better than having a sumptuous portion of dry bak kut teh than to enjoy with a choice of carbs.
Drizzle the stir-fry sauce over a bowl of fluffy white rice. That makes a simple but oh-so-satisfying meal. Elevate it by ordering a serving of fried dough stick (youtiao), maybe, and you can dip it into the sauce as well to enjoy it.
In need of something more comforting, especially on rainy days? Dry bak kut teh makes a heavenly match with mixed pork organs fried porridge! (Or actually just any fried porridge dish.) The result is an umamilicious meal that warms both the stomach and the heart, and definitely pleasing to your palate.
Looking for noodles instead? Try getting a bowl of mee sua, soup or dry, to go with your dry bak kut teh.
The more meat the merrier!
Meat on meat on meat. Are you the (carnivorous) sort who just craves for delicious chunks of great tasting meat? Good news, dry bak kut teh has big cuts of meat, and the dish is perfect with other meat-licious dishes too!
For those looking for a lovely balance of flavours, and a good all-round bak kut teh indulgent feast, you can have dry bak kut teh alongside a pot of herbal bak kut teh Singapore. The two dishes are distinctively different, yet share some similarities in flavour profiles. When enjoyed together, you get a good dose of wok hei (wok’s breath) from the stir-fry together with some rich, herbally soup that provides soothing comfort. It is recommended that you share this combination of two bak kut tehs with someone (Unless you’re a big eater. We won’t stop you.)
Wish for some other cuts of meat to get a better meat textural balance? Good, deep braised pork trotters might just be your answer. Braised pork trotters share a very similar taste profile with dry bak kut teh, but the pork leg is meatier and is more gelatinous, adding some variety to the textures and flavours.
Have them all at Feng Xiang!
Curious about the many different pairings of dry bak kut teh with other tantalising dishes? Make a date and visit a Feng Xiang outlet near you to enjoy the many authentic Klang-style dishes on offer. Enjoy Feng Xiang’s signature dry bak kut teh or traditional herbal bak kut teh Singapore, and do not miss out on our braised pork trotter and vinegar pork trotter prepared with our chef’s secret recipe passed down through generations.
Make a down trip to a Feng Xiang near you for all the ultimate comfort food options. Find us at:
- Fernvale Hawker Centre & CC (nearest MRT station: Sengkang)
- Food Republic @ BreadTalk iHQ (nearest MRT station: Tai Seng)
- Food Republic @ VivoCity (nearest MRT station: HarbourFront)
- Food Republic @ Parkway Parade (nearest MRT station: Dakota)
- Kopitiam @ AMK Hub (nearest MRT station: Ang Mo Kio)
- Kopitiam Food Hall @ JEM (nearest MRT station: Jurong East)
- Kopitiam @ Northpoint City (nearest MRT station: Yishun)
- Lau Pa Sat (nearest MRT station: Downtown)
- Senja Hawker Centre (nearest MRT station: Bukit Panjang)