Since 1996, Lilian Chua, also known as started to learn how to make traditional Bak Kut Teh from her brother-in-law who retired in 2014. Together with her husband, they took over Xin Ming Bak Kut Teh. They only use Sarawak pepper because it can bring out the best pepper taste for the soup. Besides the freshness of the meat, the key factor is the soup base.Xin Ming Road Bak Kut Teh is open daily from7.30am 5pm located at 22 Sin Ming Road, #01-258, Singapore 570022.
