Tracing the Roots of Flavour

The Origin of Bak Kut Teh

In the early days, large numbers of young men migrated from China to work 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, they used pork bones to brew their soups as a form of nourishment.

Where the Legend Began

The Taste of Heritage

Mr Ng Siak Hai’s (nickname: Ng Ah Sio) father – Mr Ng Mui Song, began serving aromatic Bak Kut Teh cooked in a distinct style in 1955 at the foot of government hill present-day Clarke Quay along River Valley.

Where the Legacy of Bak Kut Teh Continues

Join Us on a Journey through a Tradition of Flavours

Mr. Ng, who is a founding shareholder of JUMBO Group of Restaurants, was retiring. Therefore, NG AH SIO Bak Kut Teh was brought under the JUMBO Group to continue the legacy.

Bring Home Aromatic Teochew Style Bak Kut Teh

Retail Packs

Welcome to NG AH SIO, a haven of Singaporean culinary heritage. Dive into tradition, flavour, and dedication in every dish, reflecting our timeless journey.