40 hours in Singapore - Founder Bak Kut Teh

Ribs at Founder Bak Kuh Teh

I love bak kut teh*. I had my first in Kuala Lumpur maybe 15 years ago. It was a dark, rich, herbal soup that pork spare ribs (and often, fried tofu and mushrooms) were slow cooked in. But then I learned that there are two to three styles of bak kut teh (hereafter BKT because I'm lazy) - Teochew (Chiu Chow), Hokkien and Cantonese.