Singaporeans Love Their Bak Kut Teh — And Clarke Quay Has Some Gems
If you’re hanging out around Clarke Quay — maybe strolling by the river, bar-hopping, or just feeling hungry after work — bak kut teh (BKT) is one of the most comforting meals you can dive into. Peppery, warm, and fast… honestly, it’s the perfect bowl of happiness.
Here are three solid BKT spots around Clarke Quay that never disappoint — plus wine pairings that actually make sense (and taste good).
1. Song Fa Bak Kut Teh (New Bridge Road)
The OG classic — and conveniently close to Clarke Quay MRT. Song Fa is famous for its robust peppery broth, fall-off-bone pork ribs, and the nostalgic Teochew flavours that Singaporeans grew up with.
Why it stands out:
- Deep, clean pepper flavour
- Consistent quality
- Quick service and great for tourists + locals
Wine Pairing:
Dry Riesling
– Bright acidity cuts through the pepper and fattiness of the pork.
– Refreshing, zesty finish works beautifully with all the side dishes (especially the dough fritters).
2. Ng Ah Sio Bak Kut Teh (Rangoon Road)
A heritage name with decades of history. The broth here is peppery but more delicate and balanced, perfect if you prefer something less intense. Their pig’s kidneys and liver soup are also popular.
Why it stands out:
- Traditional flavour that isn’t overly spicy
- Generous portions
- This shop has that “old-school comfort” vibe
Wine Pairing:
Pinot Noir
– Light red, gentle tannins, and fruity notes that won’t overpower the soup.
– Especially good with their braised pork belly and side dishes
3. Rong Hua Bak Kut Teh @ Fusionopolis (One-North)
Not exactly at Clarke Quay, but super popular and just a quick train ride away. Rong Hua serves a clean, fragrant Teochew-style broth that’s less aggressively peppery, making it a great option if you like a smoother, more balanced finish.
Why it stands out:
- Light, refreshing broth that’s easy to drink
- Tender ribs and generous portions
- Modern, clean dining space
- Great alternative if you want BKT that isn’t too spicy
Wine Pairing:
Champagne extra Brut
– The crisp bubbles refresh your palate after each sip of the broth.
– Pairs nicely with both lean and fatty cuts.
Bonus: Why Wine Works With Bak Kut Teh
A lot of people think wine only goes with Western food — not true at all.
Peppery broth + fatty pork + aromatic sides = flavours that pair nicely with:
- Crisp whites
- Light reds
- Refreshing sparkling wines
It lifts the meal without fighting the pepper.
Final Sip
Clarke Quay is full of great food, but if you’re craving something hearty, warm, and full of local flavour, these three bak kut teh spots are your best bet. And with the right wine pairing?
Wah… next level shiok.