‘Bak kut’ means pork ribs, and ‘teh’ means tea. So this is a dish of pork ribs served with Chinese herbs, garlic and spices, and served with steamed white rice and sliced red chillies in dark soy sauce.

How did it come about? The story goes that a gentleman from Guanzhou in China passed this secret recipe to a friend who came to Singapore, where it was modified over time. Another story goes that it is an authentic Singapore creation by the Hokkiens.

Bak Kut The’s combination of Chinese herbs is believed to boost immunity and improve health, and was sought after by the early Chinese migrant workers who could not afford expensive tonics and herbs. It is also believed that it would rid the system of excess oil, while its pepper is said to rid the stomach of toxins.

Along the way came modifications by different Chinese dialect groups, and, today, it is an enduringly popular option for a late-night supper. The Singapore version is Teochew-inspired - clear, aromatic, peppery and garlicky. It does not have a strong herbal taste, which is good news for the uninitiated.

Chinese tea is good accompaniment to Bak Kut Teh, as the tea enhances its flavour. You will usually see a small teapot on the table, for this purpose.

Don't know where to find Bak Kut Teh in the wee hours? Ask any Chinese taxi driver and he’ll tell you! Ask three different Chinese taxi drivers and you are likely to get three different recommendations! Bak Kut Teh is one of those dishes that local foodies are particularly passionate about, and this means plenty of debate about where the best is to be found!