This cheerful joint near an MRT station specialises in bak kut teh. On top of the typical braised pork in Chinese herbal soup, the menu also rolls out a ‘dry’ version – fall-off-the-bone pork is sautéed with aromatic herbs and seasoning in a claypot. The broth here boasts mellow herbal instead of peppery aromas. You can specify the cut you prefer, such as spareribs, leg or trotter; optional add-ons include tripe, intestines, tofu puffs and mushrooms.