As part of the annual Singapore Heritage Fest, we recently hosted a successful and memorable culinary heritage workshop in collaboration with tea merchant Pek Sin Choon. Titled “Tea Appreciation Workshop - A Journey through the history of Bak Kut Teh with Song Fa and Pek Sin Choon,” brought guests through a curated experience that weaves together history, flavour, and tradition, highlighting the evolution of this iconic dish through a thoughtful tasting journey.

A Celebration of Heritage Through Nanyang Tea and Bak Kut Teh.

The workshop took guests on an immersive journey through the heritage and evolution of Bak Kut Teh, a dish deeply rooted in Singapore’s hawker culture. Tracing its origins to early maritime trade, where labourers and immigrants relied on hearty soup and tea for nourishment, the experience highlighted its evolution from traditional Teochew-style peppery broth to modern interpretations and side dishes, showcasing its enduring appeal as a beloved local comfort dish.

Nanyang Tea was also introduced during the workshop, a distinctive Southeast Asian tea blend created during a period of tea shortages from China, when Pek Sin Choon’s forefathers crafted reliable and complementary tea blends such as Bu Zhi Xiang Tea (Unknown Frangrance) which became part of local tea culture.

Guests were served a bowl of Pork Ribs Soup (Bak Kut Teh) paired with Pek Sin Choon’s Bu Zhi Xiang Tea (Unknown Frangrance), a traditionally served tea alongside the dish. This was followed by an interactive tea pairing session, where participants explored different tea profiles and shared their preferences alongside modern dishes such as Braised Pork Belly and Fragrant Garlic Fried Chicken. 

The workshop concluded with a specially curated Bak Kut Teh dining experience, bringing together heritage, flavour, and culture in a meaningful and memorable celebration of Singapore’s food traditions.

Looking Ahead