Get your fix of the peppery and slightly sweet Teochew-style bak kut teh at this long-standing restaurant owned by former pig farmer Chua Chwee Whatt. Try side dishes like pig organs ($6), pig trotters ($6-12), beancurd skin ($2-4) and vegetables such as chye sim or mustard greens, bean sprouts and lettuce ($5-6) alongside the bak kut teh ($6-8).
There are few things more comforting than a bowlful of hot, steaming goodness in our book, here are the best soups in Singapore.
