As one of the pioneers of this now-famous dish, Mr Ng Siak Hai’s(Nickname: Ng Ah Sio’s) father – Mr Ng Mui Song, began plying the pork-based, peppery herbal soup cooked in a distinct Teochew style in the 1950s at he current River Valley and Hill Street vicinity. These early servings of the Bak Kut Teh was accompanied by Chinese doughnuts (You Tiao) and a strong brew of Chinese tea and there was no chilli and soya sauce dips. One of the common beliefs of the origins of Bak Kut Teh is rooted in the early days of the Republic’s founding where large numbers of young men migrated from China to works as coolies at the godowns by the historic Singapore River. As their jobs involved much physical hardship and their meagre salaries could ill-afford the luxury of meat then, they used the bones of pork to brew their soups as a form of nourishment.
It is said that the Teochew labourers came up with the original version of Bak Kut Teh and their legendary stamina and strength after taking it soon led to other groups of Chinese coolies making the same with variations in the types of herbs added.
On 1 December 1977, with an initial crew of seven workers. Mr Ng Siak Hai took over from his father at his retirement and began serving the crowds at New World Amusement Park (Current Kitchener Road) with an improved recipe that further enhanced the aroma of pepper in the soup, which is more robust than the original, while retaining many of the hall-mark use of fresh pork ribs, garlic and a secret blend of herbs. He named his soup Ng Ah Sio pork Ribs Soup Eating House. It is this unique robust flavour that many have come to associate Ng Ah Sio with, and his team of workers soon increased to 18 to cope with the surging numbers of people looking to fulfill their craving for this invigorating version of Singapore’s heritage dish.
Since moving to Rangoon Road on 15 March 1988, over a million bowls of this classic heritage dish have been served. Ng Ah Sio as a brand has since become synonymous with the dish. It remains a firm favourite with both local and foreigners and this is the place many would come to savour a truly original bowl of Bak Kut Teh, served with chilli, soya sauce and many other accompaniments for the ultimate enjoyment of this dish.
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