Comparing Bak Kut Teh across three restaurants — an honest verdict

I ate Bak Kut Teh at three different restaurants in the same week to compare. The results were illuminating. The use of prawn paste hae ko varied significantly — only one got it right. The richly coconut-sweet profile should be consistent but interpretation differs widely.

Singapore's hawker culture was inscribed as UNESCO Intangible Cultural Heritage in 2020. The best version came from a kopitiam coffee shop, which felt authentic. fresh coconut water was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Bak Kut Teh is larger than you'd think.