There are two Songfa Bak Kut Teh locations within 30 feet of one another. The one facing New Bridge Road is indoors. The other wrapping around the street is outdoors. Considering the humidity of Singapore, I opted for the indoor Songfa with rotating fans.
There weren’t many customers since it was past peak hours of lunch. However at 2:30 pm–during the first half hour into my dine–couples, groups of friends and a crew of middle-aged men trickled in. 80% of the restaurant was occupied. Half an hour later they stealthily left as they had come.
The interior contained black-and-white photos of Clark Quay and color photos of their dishes. With questions sprouting in my mind regarding the food and its history, I inquired the waitresses. They didn’t speak much English so it was up to my imagination and Google to answer my curiosities.
I ordered a small bowl of Pork Ribs Soup, also known as “bak kut teh” and “meat bone soup.” The soup had a strong presence of black pepper. The soft garlic cloves dissolved as you gently squeezed the meat out of them. Some of the pork ribs were soft. Others had a slightly dry texture even when rehydrated in the soup. If you run low on hot soup, ask a server for free refills.
Usually Bak Kut Teh is paired with rice or noodles. Instead I consumed it with a small plate of Choi Sum topped off with garlic chips. The vegetables were seasoned just enough to have flavor, but not so much that it would take away attention from the soup.
PS: The tiny bathrooms here should be illegal. Consider using the toilet before eating. Eat first, then go? Good luck! Every inch counts. The men and women’s bathroom should be combined. Aside from lavatory woes, I’d come back for more Songfa Bak Kut Teh.
11 New Bridge Road #01-01
Tel: +65 6533 6128
17 New Bridge Road #01-01
Tel: +65 6438 2858
Far East Songfa:
6 Changi Business Park
Ave 1, #01-38 S486017
Tel: +65 6694 8098