Iberico Pork Ribs Bak Kut Teh

In Singapore, Bak Kut Teh (literally "Meat Bone Tea") is more than just a meal—it is a cultural institution. Historically a breakfast of champions for hardworking coolies along the Singapore River, this peppery Teochew-style broth has evolved into one of the nation’s most beloved comfort foods. At Fatt Choy Eating House, we take this storied classic and give it the "Fatt Choy" treatment: a perfect marriage of old-world soul and modern luxury.

We’ve elevated your Bak Kut Teh experience by using Spanish Iberico Pork Ribs. Known for their intricate marbling and nutty undertones, these premium ribs simmer until the meat is "fall-off-the-bone" tender. The natural fats of the Iberico melt into our clear, robust broth, adding a silky richness that balances the fiery kick of Sarawak white pepper and whole garlic cloves.