Cooked in a distinct Teochew style in the 1950s, the newly improved recipe by Ng Siak Hai since 1977 is situated at Rangoon Road. It is believed that Bak Kut Teh was invented by coolies whose jobs involved much physical hardship and their meagre salaries couldn't afford the luxury of meat then, they used the bones of pork to brew their soups as a form of nourishment.
We wanted Pork Ribs, however, it was sold out by 8pm. Really? Or was it a marketing strategy to boost sales of Signature Spare Ribs Soup.
Soup had a good peppery blast, however, was clouded with lots of garlic. Fans of garlic will definitely love this robust version of Bak Kut Teh. Personally, I preferred if they had held back a little on the garlic. Meat on the spare ribs was tender.
More pics and thoughts at http://lepakwithyaops.com/ng-ah-sio-pork-ribs-黄亚细肉骨茶-soup-eating-house-at-rangoon-road