發起人
松發
黃亞細
歐南院亞華
亞華潮州肉骨茶



Sg top 5 pepper teo chew bak kut teh






1st We introduce the soup base.

Founder Bak Kut Teh is a Singapore-style version, featuring a Teochew-style broth made primarily with pepper.

This is different from the Malaysian Hokkien-style Bak Kut Teh, which is simmered with a variety of Chinese herbs.



















福建式和潮州式，主要材料为肉多的猪肋骨去熬制汤底，通常配饭一起食用。

福建式的黑派肉骨茶汤浓色深，药材味较浓。

除了老蒜、黑酱油以外，


福建式的肉骨茶还须加入

當歸，川芎，熟地黃，甘草

枸杞，玉竹，
甘蔗，羅漢果，

花椒，胡椒，
草果

等药材，以及香料（八角,茴香，丁香)

等，与肉骨熬煮而成。

＊＊＊＊＊6種藥材和2個水果和6種香料＊＊＊＊＊＊＊


据说福建式肉骨茶由中国福建永春家常菜炖肉骨演变而来，直到上世纪六十年代，潮州式肉骨茶才在本地盛行

**No.**	**Category (分類)**	**Chinese Name (中文名稱)**	**English Name (英文名稱)**
1	Herbs 藥材	人參	Ginseng
2	Herbs 藥材	當歸	Angelica sinensis (Dang Gui)
3	Herbs 藥材	川芎	Ligusticum chuanxiong (Chuanxiong)
4	Herbs 藥材	熟地黃	Prepared Rehmannia root (Rehmannia glutinosa)
5	Herbs 藥材	甘草	Licorice root
6	Herbs 藥材	枸杞	Goji berries
7	Herbs 藥材	玉竹	Polygonatum (Yu Zhu)
8	Fruits 水果類	甘蔗	Sugarcane
9	Fruits 水果類	羅漢果	Monk fruit
10	Spices 辛香料	花椒	Sichuan peppercorns
11	Spices 辛香料	胡椒	Black pepper
12	Spices 辛香料	草果	Tsaoko / Black cardamom
13	Aromatics 香料／香辛料	八角	Star anise
14	Aromatics 香料／香辛料	茴香	Fennel
15	Aromatics 香料／香辛料	丁香	Clove
16	Aromatics 香料／香辛料	肉桂	Cinnamon

**分類 (Category)**	**數量 (Count)**	**項目 (Items)**
藥材 (Herbs)	7	人參，當歸、川芎、熟地黃、甘草、枸杞、玉竹
水果 (Fruits)	2	甘蔗、羅漢果
辛香料 (Spices)	4	花椒、胡椒、草果
香料／香辛料 (Aromatics)	3	茴香、丁香 、 肉桂 、 八角
**總計 (Total)**	**16**

This post has been edited by plouffle0789: Jul 7 2025, 06:17 AM

Don't give shit, the herb all imported from other countries. BS

Not sarawak white pepper?
























This post has been edited by plouffle0789: Jun 21 2025, 09:18 AM

TLDW - SG BKT (Hokkien ver.) 10 yrs earlier than Klang BKT.

What say you?

Sg one is pepper soup la. Apa bkt

They are 2 different dishes with different origins.

No need to keep comparing like some insecure beta simp la.

SG is Teochew, with the light and peppery soup.

Hokkien version is darker, more herbal and strong taste.

Stop pretending to be Chinese la pundek.

Most common origin story is a stew brought from China when we migrated. Different ingredients because we couldn't get original ingredients and had to make do with what we had here.
Based on this, SG version can't be older than Klang.

Also calling MY & SG both bkt is like saying Penang and Klang hokkien mee are the same. Distinctly different dish only sharing the name.

Exactly. I enjoy both. I can have 1 for lunch, then the other for dinner. No issue.

Don't know what's with all the insecurity in some people. Maybe their lives too empty.

I have for lunch will kena food coma if in office

Tbh the SG peppery soup version is pretty good for a dish on its own.

Just call it something else. Teochew/SG bkt like Penang CKT. Same same but different dish and both are good

I'm not mudah conpius, so don't see the need to change name also.

All made in China.

Sg amoi or my amoi, which one better

Never tried SG (Teochew) version, can't commend.

But MY (Hokkien) version is now widely served in Singapore.

Phakk Kyu Dei lagi seDAP

Singapore one if add pig stomach will be like Tu Tor Th'ng

Totally no herbal at all

Really?

https://blog.seedly.sg/ultimate-compilation...-herbal-styles/


Only I can found few malaysian style bak kut teh in sg wor

4 out of 18, that is how many percent?

You do know that this list is far from exhaustive, don't you?

So can you recommend any new malaysian style bak kut teh stall in sg that open recently from 2020 until now?