Food Review: Bak Bak – Famous Teochew White Pepper Bak Kut Teh at Circular Road

Bak Bak Bak Kut Teh

If you are a lover of bak kut teh, you may have heard of the famous Rong Cheng Bak Kut Teh located in Sin Ming. Serving traditional Teochew style bak kut teh in a superior broth using top quality meat, it is no wonder that renowned actor Chow Yun Fatt is a regular there. Click here for more about this delectable place.


Interior space. (photo credit: Bak Bak)

Bak Bak, which is helmed by the son of the owners of Rong Cheng Bak Kut Teh, can be described as a modern and updated spin-off of the original restaurant. Bak Bak’s approach to its cooking seeks to preserve the original heritage and taste of Rong Cheng Bak Kut Teh, with the infusion of notable and new creations. Bak Bak also aims to introduce a healthier version of their traditional bak kut teh to diners, without compromising on taste and quality.

Bak Bak Menu.

Bear Naked Food Bak Bak Bak Kut Teh

An array of Japanese inspired side dishes.

Diners at Bak Bak would notice a variety of traditional bak kut teh side dishes being offered such as braised peanuts, bean curd skin and salted vegetables. However many Japanese side dishes such as sanuki udon, cold tofu with ponzu sauce and kyuri (Japanese cucumber) with sesame dressing also feature prominently on the menu, which can go surprisingly well with bak kut teh as well. A true testimony on Bak Bak’s goal to create new elements and dimensions to enjoying bak kut teh. Bak Bak also serves brown rice as an alternative to white rice for more health conscious customers.

Bak Bak’s more modern and updated approach to its dining concept can also be seen from its interior design and atmosphere. A contemporary spin on a kopitiam setting infused with a slightly café feel.

Individual eating booths. (photo credit: Bak Bak)

Bak Bak also offers a range of eating booths that are common in many ramen eateries in Japan, which also reinforces their approach on infusing Japanese ingredients into their overall dining concept. This means that you do not have to feel awkward or out of place when dining alone.

Sea Cucumber Bak Kut Teh, $17.50

Premium Dragon Rib Soup, $10.50

One of the highlights at Bak Bak is the Premium Dragon Rib Soup. Fresh pork ribs are served with a delicately simmered bak kut teh broth that has been flavored with toasted white peppers and old garlic. Bak Bak asserts that the broth is simmered for 7 hours to maximize its taste and flavor, which sounds fantastic. In reality, this dish could have more kick to it. The pepper and garlic flavor in the soup was a tad too mild. However, the pork ribs were tender and delicious and were definitely of good quality.

Fried Prawn Roll, $11. (photo credit: Bak Bak)

Available as a side dish at Bak Bak, this Homemade Fried Prawn Roll (ngoh hiang) is extremely delicious and tasty. Fried to a crisp and filled with minced pork, prawns and a subtle blend of spices, this mouthwatering menu item is a definite pleaser for the taste buds.

Homemade Organic Soy Bean Curd.

The dark horse of the night: has got to be this Homemade Organic Soy Bean Curd (tau huay). It is so smooth that the custard melts away instantly the moment it hits your tongue. Also, the level of sweetness was just right. For a dessert that has always been regarded as humble and simple, this was definitely very artisanal and impressive.

In conclusion, Bak Bak has a wonderful atmosphere and an interesting blend of old tradition and new elements in its cuisine. Its innovation and infusion of healthier eating, Japanese ingredients and its bak kut teh legacy from Rong Cheng Bak Kut Teh makes this establishment an eclectic but comforting mix of old and new. Head down to Bak Bak to be tickled and amused by its interesting and different approach of an old Singaporean classic.


*This is a collaborated post in partnership with Bak Bak Bak Kut Teh.


Bak Bak

10 Circular Road, Singapore 049366
Tel: 6222 0822 | Website
Instagram: @bakbaksg #bakbaksg

Opening hours:
Mon – Sat: 10:00 am – 11:00 pm
Sun: Closed



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Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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