Following the rich tradition of bak kut teh, Ng Ah Sio, named after the owner Mr. Ng Mui Song’s father, carries on the legacy of its predecessor who opened shop in the 1950s. The pork-based peppery broths with hints of traditional herbs were a hit amongst the Chinese migrants, one of the most basic of comfort foods familiar to them and within the community. Flash forward to 1977, Ng Ah Sio Bak Kut Teh was born with an improved recipe for its signature pork rib soup, adding more robust flavours to the already fragrant dish with garlic and a secret blend of herbs. Over a million bowls of this oriental delight have been sold at the turn of 1988 when the Teochew-style restaurant moved to Rangoon Road. In present day Singapore, patrons still flock to this family-owned establishment that has branched out with four outlets across the island, now serving other favourites such as blanched pig liver, braised winter mushroom, and tau kua pok.