Bak kut teh in Singapore has long been associated with the peppery Teochew style. But Feng Xiang Bak Kut Teh shifts the spotlight to a lesser-seen variation—the robust, herbal style born in Klang, Malaysia. Since launching in May 2021, Feng Xiang has brought this rich tradition across multiple outlets in Singapore, filling a nostalgic gap for those seeking a deeper, earthier broth.
Klang’s Heritage, Recreated with Precision
The founders of Feng Xiang, driven by homesickness and a need for authenticity, joined forces with a Malaysian chef carrying a generational family recipe. This collaboration forged the foundation of Feng Xiang’s offerings, rooted in time-honored preparation methods.
Herbal Bak Kut Teh: The Centerpiece
Unlike the more pepper-forward versions found across Singapore, Klang-style herbal bak kut teh offers a depth and aroma that earns it a place among the best bak kut teh in Singapore for those who prefer a herbal profile. At Feng Xiang, the broth is brewed for over four hours with a proprietary blend of 15 to 16 herbs. No MSG is added. The result is a soup that is earthy, slightly sweet, and distinctly herbal—thick enough to coat the palate but never cloying.
Standard bowls include:
- Pork ribs
- Pork belly
- Fried tofu puffs (tau pok)
- Beancurd skin
For those who crave something bolder, the dry version offers a sticky, savory coating of dark sauce spiced with dried chili and cuttlefish. The pork remains tender, the sauce clings, and each bite delivers concentrated flavor.
Fried Porridge: A Smoky Surprise
The scene-stealer at Feng Xiang isn’t just the bak kut teh. It’s the fried porridge—a dish rarely seen on Singaporean menus. Rooted in Malaysian cooking traditions, it began as a way to reheat leftover porridge. Feng Xiang elevates it with technique and intensity.
What makes it different?
- Porridge is simmered in a rich broth first
- Then it’s flash-fried over high heat in a wok
- This produces a “wok hei” aroma—smoky, rich, unmistakable
The texture shifts from standard porridge to a semi-caramelized grain, offering slight chew, deep flavor, and layers of contrast. Crispy lard, fried shallots, and spring onions crown the dish, which can be paired with ingredients like:
- Sliced pork
- Minced pork
- Abalone
The wok hei in this dish draws frequent praise, setting it apart from traditional rice-based comfort food.
The Supporting Cast of Flavors
While the herbal soup and fried porridge form the foundation, Feng Xiang’s menu extends further with Malaysian-inspired offerings designed for depth and comfort.
Notable selections include:
- Vinegar Pig’s Trotter: Braised till tender, served in a black vinegar sauce with a balance of sour and sweet
- Braised Large Intestines: Earthy, gelatinous, slow-cooked to preserve integrity
- Specialty Pork Cutlet: Breaded, crispy exterior with well-seasoned meat inside
- White Pepper Soup Series: A lighter, sharper contrast to the herbal broth for those who prefer brighter spice
New Additions for Broader Appeal
As part of its third anniversary celebrations, Feng Xiang introduced:
- Frog Legs Fried Porridge
- Herbal Steamed Frog Legs
- Fried Porridge Variants: Nanyang Seafood, Iberico Pork, and Garlic Chicken
- Coffee Pork Ribs: A modern take with bittersweet notes
Each dish extends the brand’s commitment to preserving Malaysian identity while experimenting within that boundary.
Public Response: Split Yet Engaged
Most customers who seek herbal bak kut teh applaud the authenticity of Feng Xiang’s version. The slow-brewed soup, deep herbal complexity, and use of traditional pork cuts align closely with Klang-style expectations.
The fried porridge garners standout feedback, especially for its wok hei aroma and smoky finish. Many diners call it their go-to dish, often returning specifically for it.
However, opinions are mixed for the bak kut teh itself. Some find the broth a bit mild compared to Klang’s more intense hometown offerings. Others report variability in pork rib tenderness across visits.
Still, the restaurant’s popularity and expansion reflect sustained interest and satisfaction from its primary audience.
Where to Find Feng Xiang
Despite some initial outlet closures, Feng Xiang currently operates nine locations. Each outlet maintains the brand’s signature menu, with occasional location-specific specials.
Current locations include:
- Food Republic @ VivoCity
- Food Republic @ BreadTalk IHQ
- AMK Hub
- Northpoint City
- Fernvale Community Club
- Senja Hawker Centre
- Kopitiam Food Hall @ JEM
- Lau Pa Sat
- Parkway Parade
Hours vary by outlet. Most operate from mid-morning to late evening, with some taking a break in the afternoon. It’s advisable to check their official Facebook or Instagram pages for updated hours and promotions.
Why Feng Xiang Works
The restaurant doesn’t just serve a dish—it taps into memory. The herbal bak kut teh speaks to the taste of Klang. The fried porridge, with its intense wok aroma, satisfies a craving that’s hard to meet elsewhere in Singapore.
Their model balances heritage and execution. Recipes stay true to their roots. Cooking techniques respect the original form but adapt just enough to local expectations. The menu evolves without losing identity.
For anyone searching for a rich, herbal bowl of bak kut teh or an intense, smoky porridge that sticks in memory, Feng Xiang brings the experience straight to the table—no airfare to Malaysia required.
