In the heart of old Singapore, where narrow streets brimmed with life and stories lingered in the air, there was a place called Nankin Street. Among its bustling shops and stalls stood a humble eatery—Ong Say Bak Kut Teh. For decades, it wasn’t just a restaurant; it was a gathering place where people came for more than just food. They came for warmth, for comfort, for a taste of home.
The owner, Mr. Lee Ong Say, was a man of quiet pride. He didn’t just make bak kut teh—he poured his soul into it. His dark, herbal broth was rich with history, infused with the flavors of the Hokkien tradition and the love of generations past. Pork ribs simmered tenderly over charcoal, soaking in the depth of soy sauce and herbs. The aroma was a promise of a satisfying meal, but it was the taste—a perfect blend of savory and sweet—that kept customers coming back.
In its heyday, Ong Say Bak Kut Teh was always bustling. Families filled the tables, friends laughed over bowls of steaming soup, and strangers found comfort in its familiar flavors. But in 1989, the shutters closed for good. Nankin Street was set for redevelopment, and the soul of Ong Say’s shop seemed to fade into the changing cityscape.
Yet, one person refused to let the memory die.
Mdm Teo Han Poh was just a kitchen helper back then, but she saw the magic in what Ong Say had created. Before he retired, Ong Say shared his secret recipe with her. “Try it,” he encouraged, “run your own stall.” With those words, he entrusted her with not just a recipe but a legacy.
Years later, Mdm Teo opened a modest stall in Maxwell Food Centre, naming it Nankin Street Bak Kut Teh. She was determined to keep the flavors alive, to serve every bowl with the same care her mentor once did. At first, it was daunting. She wasn’t just cooking; she was preserving a piece of history, one that fewer and fewer people seemed to remember.
Now at 76, Mdm Teo still stands behind her stall, stirring the pot and greeting regulars with a smile. The crowd has changed. Some are loyal customers who remember the days of Ong Say, returning for a taste of nostalgia. Others are younger food enthusiasts, curious about the herbal broth that stands apart from the more common peppery Teochew style. Even expatriates have discovered her stall, drawn by its depth of flavor and history.
“I haven’t changed the recipe,” she says with quiet pride. “It’s the same as it was back then.” And it shows. The broth, though dark in color, is gentle on the palate—a delicate harmony of savory soy, herbal sweetness, and the natural flavor of pork. Each bowl tells a story, not just of food but of resilience, memory, and love.
The dark, velvety soup at Nankin Street Bak Kut Teh is an absolute delight, hitting all the right notes with its mild savoriness, a hint of natural sweetness, and a gentle herbal touch. Despite its deep black color, the broth is perfectly balanced—not overly herbal but rich and comforting. The high-quality dark soy sauce takes center stage, blending seamlessly with the natural sweetness of tender pork to create a flavor that lingers pleasantly on the palate. A subtle herbal aroma wafts through, adding depth to this soulful dish.
The pork kidney was a standout—thickly sliced, impeccably cleaned, and with a satisfying crunch that made every bite a joy. Its fresh, clean taste was a testament to the care and expertise in its preparation. Alongside it were other indulgent cuts—silky liver, tender intestine, hearty pork balls, and lean meat slices—all soaking up the rich flavors of the broth.
To elevate the experience, don’t miss out on the dark soy sauce and sliced chili dip. The combination enhances the dish, adding a bold, savory tang and a spicy kick that makes the flavors sing.
This Hokkien bak kut teh isn’t just food; it’s a deeply satisfying, flavor-packed experience. Every bowl tells a story of tradition, crafted with care and served with heart. One sip of the luscious broth, and you’ll be hooked.
Address: 1 Kadayanallur St, #01-89 Maxwell Food Centre, Singapore 069184
Hour: open everyday 7am to 3pm except monday
