The following write-up is generated using ChatGPT:-
"Origin of Bak Kut Teh in Singapore
Bak kut teh (肉骨茶) literally means “meat bone tea” in the Hokkien dialect. Despite the name, the “tea” refers not to tea leaves in the soup, but to the herbal broth and the tea traditionally drunk alongside it.
Roots in Chinese Migration
Bak kut teh arrived in Singapore in the late 19th to early 20th century, brought by Chinese immigrants—primarily Hokkien and Teochew labourers—from southern China.
- These workers were employed at Singapore’s busy port, godowns, and construction sites.
- Long hours of physical labour created a need for a cheap, nourishing, and warming meal.
- Pork bones were affordable, and herbs were believed to restore strength and vitality.
Singapore’s Distinct Evolution
While versions existed in China, bak kut teh as we know it today was shaped in Singapore, where:
- Spices were adapted to local tastes
- Pepper became a defining element
- The dish evolved from a simple labourer’s meal into a national icon"
With the growing awareness of bak kut teh (BKT) among visitors to Singapore, you will invariably be paying a premium for this elevated labourer's dish at BKT outlets with brands which have become household names.
However, you can still enjoy your BKT elsewhere at lesser known stalls for about two-third the price at not-to-be-outdone quality.
Over at Alexander Village Food Centre, Mr Zhuang Qingling's BKT comes piping hot with a glistening broth, soothing tinge of herbs and satisfying portion of pork ribs.
The customary practice with BKT outlets is that they would oblige you with a complimentary top-up of broth and garlic. Don't be presumptuous or feel entitled though. Please ask politely-lah. Dig in and enjoy your BKT!
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Click here for Why is this SO Good?!? My FAVORITE Meal in Singapore!
Click here for I Tried Bak Kut Teh All Over Singapore and Malaysia, This One Wins. | Best Bak Kut Teh (FINALE).
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