Meaty pork ribs are lovingly boiled for hours with lots of garlic, pepper corns from Sarawak, medicinal herbs and spices. Early 20th century port coolies often relied on this as a tonic to strengthen bodies and health. These days, bak kut teh is simply enjoyed for its taste. There are two styles -- the clear, peppery Teochew broth and the darker, more herbal Hokkien stew. Here the Teochew is one of the best in Singapore. Fried crullers (You tiao) are the perfect croutons for soaking up the soup, and a hot pot of Chinese tea (ideally Tieguanyin) helps dissolve or wash down the fats ever present in the meaty ribs.