Singapore Eat: Hong Claypot Bak Kut Teh (鸿砂煲肉骨茶) @ Bukit Merah

2 January 2026

Hong Claypot Bak Kut Teh (鸿砂煲肉骨茶) is a food stall offering various styles of bak kut teh (pork ribs soup) and other pork dishes. The stall relocated from Bukit Batok West Shopping Centre to Bukit Merah View in late 2025 / early 2026.

For bak kut teh dishes, there are Klang-style herbal, white pepper Teochew-style, and dry-style. Other dishes include braised pig’s trotter, braised big / small intestine, white pepper pig’s stomach / tail soup, meatball soup, pig’s organ soup, lean meat soup, etc, and side dishes, such as braised chicken feet, salted vegetable, braised tofu puffs and, of course, fried dough and rice.

Hong Bak Kut Teh (鸿肉骨茶) @ Bukit Batok

The Klang Herbal Bak Kut Teh (巴生药材肉骨茶) is served with quite a number of porky ingredients, such as pork ribs, pork belly meat, pig’s stomach, meat balls, enoki mushroom and tofu skins in herbal soup. The soup is non-oily and has a rich, herbal-savoury flavour and the porky ingredients are tender.

The Salted Vegetable (咸菜), or preserved mustard, is savoury but not salty. Submerged in oil and mixed with minced garlic, the side dish has a smooth sweet-savoury taste with garlicky flavour. This is special and not common in other places.

The Klang-style Dry Bak Kut Teh (干肉骨茶) is served dry-style with similar pork ingredients as the Klang Herbal Bak Kut Teh, and ladyfingers in a dark sauce that is made from lots of condiments, such as dried chilli, strips of cuttlefish, garlic bits, dark soy sauce, spices, etc. The dish is sweet-savoury, mildly spicy, flavourful and unami-rich. It is delicious.

The Teochew-style White Pepper Bak Kut Teh (白胡椒肉骨茶) is served with short ribs and enoki mushroom in a peppery broth. The broth has strong white pepper and garlicky flavour. The pork ribs are nicely-done, tender and the meat separate from the bones easily. The dish is best paired with fried dough.