If there is one dish I could pick to represent Singapore, I would nominate bak kut teh.

The origins of the dish is intertwined with Singapore’s history, dating all the way back to the 1920s when the coolies working by the Singapore River began the tradition of having tea with a bowl of pork bone soup.

I am always on the hunt for a good bowl of warm and comforting food, so coming across Joo Siah Bak Koot Teh, which has been around for over 30 years, got me excited at the prospect of trying the stall’s famous peppery broth.