Directly translated as “meat bone tea”, bak kut teh has been a longtime favourite thanks to its hearty umami broth and falling-off-the-bone tender meat. And while bone broth has been a trendy health food of the past few years, bak kut teh could perhaps be Singapore’s version of bone broth. The most popular kind found here is the Teochew-style, which has a somewhat clear soup with a big peppery hit. Then there’s also the Hokkien-style, which is herbal in taste with a deep broth coloured with dark soy sauce. Finally, dry bak kut teh is known to a lesser extent and is the least common. Whichever style you prefer, we’ve listed the 10 best bak kut teh in Singapore to hit up.