Does Ng Ah Sio Serve The Best Bak Kut Teh In Singapore?

Ng Ah Sio is a famous bak kut teh restaurant in Farrer Park

When it comes to comfort food, bak kut teh is always one of the first dishes that comes to mind. There is something undeniably comforting about sinking your teeth into tender ribs floating in a steaming bowl of pork soup, especially on a rainy day. While bak kut teh enthusiasts may debate the merits of the herbal Klang style versus the peppery Teochew rendition, the latter remains the more prevalent version in Singapore. And when the conversation turns to standout establishments, Ng Ah Sio Bak Kut Teh is a name that is always in the conversation. 

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The store’s roots can be traced back to 1955, when founder Mr Ng Siak Hai’s father sold pork rib soup from a humble street cart near the old Clarke Quay. After his father’s retirement in 1977, Mr Ng took over the business and eventually relocated it to its now-iconic flagship outlet on Rangoon Road in 1988, which was the outlet that we visited.

Food at Ng Ah Sio Bak Kut Teh

Ng Ah Sio’s bak kut teh menu is extensive, offering five different soup variations featuring a range of rib cuts, alongside an array of side dishes to complement your meal. Choices include their Superior Spare Ribs Soup ($11.80++), Pork Rib and Soft Bone Soup ($10.80++), and Pork Soft Bone Soup ($9.80++). However, we had to go for their signature Premium Loin Ribs Soup ($12.80++), as well as their Classic Pork Ribs Soup ($9.80++). 

The Premium Loin Ribs came with two sizeable ribs. As loin ribs are naturally leaner with less fat, they offered a noticeably meatier bite and a cleaner pork flavour with each mouthful. Despite their leanness, thin ribbons of fat ran through the meat, adding just enough richness. The meat pulled away from the bone with little resistance and, while it was not necessarily dry, it could have been a touch juicier.

Thankfully, the restaurant is well-ventilated, a welcome relief when tackling the soup’s peppery heat. The broth delivered a bold, punchy pepper kick that builds with each sip, rounded out by subtle sweetness from the garlic cloves.

However, we would have liked both the savoury pork bone base and the accompanying spice blend to come through more prominently. While subtle undertones of traditional herbs and spices were present, these nuances were largely overshadowed by the pepper. As a result, the broth felt slightly one-dimensional at times and could have been better balanced. Diners with a lower tolerance for peppery heat may also find the broth a little overwhelming.

Compared to the Premium Loin Ribs, the Classic Pork Ribs had noticeably higher fat content, which contributed to a richer mouthfeel and a juicier bite. There was also a satisfying balance of meat and fat, making them particularly comforting to sink your teeth into. While they were not as refined or meaty as the loin ribs, the added fat lent them greater succulence, delivering a hearty experience.  

Be sure to dip the meat into their house-made chilli sauce. While it looks fiery at first glance, it leaned more towards a tangy-sweet profile instead. Bright citrusy notes run through the sauce, adding a refreshing contrast that cut through the richness of the meat and tempered its peppery intensity. 

A bak kut teh meal would not be complete without a few side dishes. While Ng Ah Sio’s Signature Teochew Braised Pig’s Trotter and Big Intestine ($10.80++) and Signature Teochew Braised Pig’s Trotter ($10.80++) are among the more popular choices, we opted for the simpler Braised Beancurd and Fried Beancurd ($4.80++) as well as the Homemade Ngoh Hiang ($10.80++). 

The soft and delicate textures of the tau hu and tau pok provided a pleasant contrast to the meatier dishes. Having soaked up the rich broth, each bite was packed with flavour, with the tau pok in particular acting like a sponge, retaining the soup’s savoury and peppery notes. Simple as they were, these comforting sides complemented the bak kut teh nicely. 

The Homemade Ngoh Hiang was well executed, featuring a thin beancurd skin wrapper deep-fried until golden brown and lightly blistered. Inside was a generously packed filling that appeared to contain the usual mix of minced pork, shrimp, and other ingredients, all seasoned with aromatic five-spice powder. The filling was firm and flavourful, making it a satisfying snack even on its own. The accompanying thick sweet sauce further elevated it, though it paired equally well with the chilli sauce for an extra kick.

Ambience at Ng Ah Sio Bak Kut Teh

Ng Ah Sio’s flagship outlet is located along Rangoon Road, a street often regarded as Singapore’s bak kut teh “battleground”, where prominent names such as Legendary Bak Kut Teh and Jia Bin Bak Kut Teh compete for the attention of hungry diners. While the eatery is not particularly large and can get rather crowded during peak meal hours, it remains a comfortable space to dine in. Adding to its charm are the historical photographs and write-ups displayed along the walls, offering diners a glimpse into the brand’s rich heritage.

Ng Ah Sio Bak Kut Teh is an 8-minute walk from Farrer Park MRT.

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Overall, the offerings at Ng Ah Sio certainly cater to those who appreciate extra-bold flavours, and you can taste the quality and heritage that the brand takes pride in with every dish. However, its emphasis on boldness over balance probably keeps it from claiming the title of the best bak kut teh, as the pepper-forward profile may not appeal as much to diners who prefer a lighter and cleaner-tasting broth. That said, in a street packed with fierce competition, Ng Ah Sio still continues to hold its own, which is why it remains one of Singapore’s most enduring bak kut teh institutions.

For more iconic Singaporean eats, check out our list of the best Hokkien mee in the country, or browse our curated local food itinerary for tourists. 

Address: 208 Rangoon Road, Hong Building, Singapore 218453
Opening hours: Daily 9am to 9pm
Tel: 6291 4537
Website
Ng Ah Sio is not halal-certified.

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Photos taken by Paula Formantes.
This was an independent review by Eatbook.sg.