In the bustling year of 1955, a culinary legacy was born. Ng Siak Hai, a determined entrepreneur, introduced the delightful world of Bak Kut Teh from a humble street cart nestled at the foot of Government Hill—nowadays known as Clarke Quay—along the scenic River Valley. His fledgling enterprise went by a straightforward but memorable name: “Foot of Government Hill Bak Kut Teh.” Fast forward to 1977, a significant rebranding took place, and the restaurant proudly took on the name “NG AH SIO Pork Ribs Soup Eating House.”
The game-changing moment arrived in 2010 when the esteemed Jumbo Group acquired Ng Ah Sio Bak Kut Teh. Now, with two bustling branches in Singapore and an international extension in China, the brand continues to flourish, drawing food lovers from all around the world.
Ng Ah Sio Bak Kut Teh is not just any dining establishment; it has etched its name among the elite, boasting a treasure trove of awards and certifications. Its accolades include an esteemed recognition from the Michelin Guide, the prestigious Trip.com Gourmet Award, a spot on the DianPing Must Eat List, Tasty Singapore certification, and numerous other honors such as the CNInnovation Business Award, Top Choice Restaurant Award, and the Promising Licensor of the Year. Clearly, Ng Ah Sio Bak Kut Teh is not just riding the waves of success; it’s steering the ship.
The heart and soul of Ng Ah Sio’s fame can be attributed to its signature dish: the renowned Teochew peppery pork rib soup. This tantalizing delicacy is a harmonious blend of exquisite flavors, achieved through bone marrow and pork ribs slow-cooked to perfection over a 12-hour period. Known in Mandarin as ‘Rou Gu Cha,’ which translates to ‘pork rib tea,’ the dish is deeply rooted in Singaporean culinary tradition, promising a burst of homey warmth and depth with every spoonful.
And now, NG AH SIO Bak Kut Teh is set to embark on an exciting new venture! For the first time ever, they are joining forces with JUMBO Seafood Thailand to present a special collaboration menu. This exclusive feast will take place at ICONSIAM, an iconic luxury destination in Thailand, and will be available for a limited period from June 19, 2024, to September 30, 2024. True to their innovative spirit, the collaboration will feature a delectable assortment of 10 signature dishes, blending the best of both renowned culinary worlds.
So, whether you’re a devoted fan or a curious newcomer, mark your calendars and prepare for a culinary adventure like no other. With its rich history, award-winning taste, and ever-evolving menu, Ng Ah Sio Bak Kut Teh continues to delight and impress—and who knows, it might just become your next favorite dining spot!
This collaboration sounds amazing! Can’t wait to try it at ICONSIAM.
I agree! Their Teochew peppery pork rib soup is legendary.
Absolutely, the Teochew peppery pork rib soup is a must-try! Wonder how they’ll blend it with Thai seafood?
I tried it in Singapore, and it was beyond delicious. Combining it with Thai cuisine? That’s a culinary dream.
I hope they have vegetarian options in this menu!
Good point, TinaC! I think NG AH SIO Bak Kut Teh usually focuses on pork, but maybe they’ll innovate with some veggie-friendly dishes.
This is just a marketing gimmick. Real foodies know this won’t compare to authentic street food.
That’s harsh, Alex. NG AH SIO Bak Kut Teh has been around since 1955. I think they know what they’re doing.
I’ve had better Bak Kut Teh at hawker centers for half the price.
Street food often has its own charm, but you can’t dismiss a brand with such accolades. They clearly have something special.
Marketing gimmick or not, it’s good to see popular eateries expanding and sharing their cuisine internationally.
Why go all the way to Thailand when we can enjoy Ng Ah Sio Bak Kut Teh in Singapore? Just saying!
The collaboration with JUMBO Seafood makes it unique, Paul. It’s not just Bak Kut Teh; it’s a fusion with Thai seafood.
Sarah is right. Plus, it’s a great excuse to visit Thailand, which is an amazing culinary destination by itself.
Couldn’t they just open another branch here instead of a temporary menu in Thailand?
Opening a new branch isn’t the same as a special collaboration menu. This is about creating a unique experience.
Sure, but expanding locations would be more convenient for loyal customers.
I hope the prices aren’t exorbitant. These luxury places can get pretty pricey.
Good point, Jake. Authentic and reasonably priced food is what made Bak Kut Teh so special to begin with.
I’m willing to splurge a bit for a unique experience like this. Can’t put a price tag on culinary adventures!
Combining Teochew cuisine with Thai seafood has the potential to be revolutionary!
Indeed, it could be a game-changer. Two celebrated culinary traditions coming together could create magic on a plate.
Let’s just hope it lives up to the hype!
I’m skeptical but open-minded. It’s either going to be amazing or a miss.
Interesting to see how a dish so rooted in one place adapts to another country’s cuisine.
Is it really necessary for every old-school food stall to go international and upscale? Authenticity might get lost.
I see your point, Selena. Sometimes scaling up does dilute the original charm.
But it can also bring new elements to the table, like innovative fusion dishes. It’s all about balance.
True, but I hope they keep the essence of what made them famous in the first place.
ICONSIAM’s setting will definitely add to the dining experience. Looking forward to it!
Agree! The ambiance at ICONSIAM is fantastic. Dining there is always a treat.
The right setting can make all the difference in a culinary experience.
I have never tried Bak Kut Teh. Should I start with the original or try this new fusion menu first?
Start with the original, Sophia. You’ve got to appreciate the classic before diving into creative variations.
Absolutely! The original Ng Ah Sio Bak Kut Teh is a masterpiece. Then you can compare it to the fusion menu.
This news just made my day! Love both Ng Ah Sio Bak Kut Teh and JUMBO Seafood. How do I book a table?
Check the ICONSIAM website or their respective social media. Booking is essential for limited-time events.
Thanks, Jill! I better get on it before it’s fully booked.
Anyone knows if they’ll offer delivery for those who can’t make it to ICONSIAM?
This article is just hyping the event. Let’s see if the actual dishes live up to the history and reputation.
It’s justified hype, Emma. With that kind of history and accolades, expectations are naturally high.
I just hope they don’t rely too much on past glory instead of focusing on the present.