Asian Cuisine
Rangoon Road is synonymous with one of Singapore’s most beloved comfort foods — bak kut teh. Several well-known shops line the street, with Ng Ah Sio Bak Kut Teh among the most established, having opened there in 1988. Named after founder Ng Siak Hai’s nickname, the restaurant continues to serve its signature peppery Teochew-style pork ribs soup based on a family recipe dating back to the 1950s, when Ng’s father sold bak kut teh from a pushcart around the River Valley and Hill Street area.
Raised in a traditional Teochew household, Ng grew up on simple, nourishing fare — light soups, steamed fish, and his father’s bak kut teh. Literally translating to “meat bone tea,” bak kut teh is a robust broth brewed with pork ribs, aged garlic cloves, and aromatic spices. The Teochew style is distinguished by its lighter-coloured broth and pronounced peppery kick. It is typically enjoyed with steamed rice, fried dough fritters for dipping, and a strong pot of Chinese tea to balance the richness of the soup.
