Bak Kut Teh was invented by Chinese immigrants in Malaya in the 19th century. In those days, the immigrants were manual workers who were poor. As their job require lots of energy, they had to find ways to boost their energy. As such, they used cheap pork ribs and herbs like coriander, cloves, star anise and pepper to cook soup. Besides being able to drink the nutritious soup, they were also able to enjoy the meat on ribs. Satisfying their hunger pangs and the need to replenish their energy. As a result, the Teochew style Bak Kut Teh (as what we know today) unlike the Klang version is peppery and clear. Personally, I prefer the Teochew Style Bak Kut Teh (I am a Teochew).
They offer several many other dishes such as Pork Liver Soup, Pork Stomach Soup as well as Braised Pig Trotter to complement the peppery Bak Kut Teh.
Overall, a decent bowl of Bak Kut Teh. Certainly not the best. In terms of price, it was affordable considering that the place was air conditioned and there was no service charge (the service in terms of ordering, serving, refilling of soup was prompt and efficient).
Detailed review: http://foodiefc.blogspot.sg/2013/01/song-fa-bak-kut-teh-new-bridge-road.html