ED: There are numerous varieties of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location. (In case you’re wondering why some bak kut teh soups are so dark in colour where as others are pale) In Singapore, there are three types of bak kut teh. The most common variety is the Teochew style, which is light in color and uses more pepper in the soup. The Hokkiens, who prefer saltier food, use more soy sauce, which results in a darker coloured soup. The Cantonese with a soup-drinking culture would add medicinal herbs hence creating a stronger herb flavoured soup. Which is personally my favourite type cause I don’t really like over peppery soups. But after trying Founder Bak Kut Teh, my allegiance to the Cantonese was swayed.
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