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He left his job in banking to take over his father's pork rib soup stall in Singapore. After 3 years of Michelin's Bib Gourmand status, he has no regrets.
He left his job in banking to take over his father's pork rib soup stall in Singapore. After 3 years of Michelin's Bib Gourmand status, he has no regrets.
Marielle DescalsotaJan 13, 2024, 01:28 IST
Joo Siah Bak Koot Teh has been selling Singapore's famed pork broth for over 30 years.Marielle Descalsota/Insider
Joo Siah Bak Kut Teh is a food stall that's been selling pork rib broth in Singapore for three decades.
Ryan Quah quit his banking job to take over his father's business — he's the second-generation owner of the stall.
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Ryan Quah, 40, runs a hawker that's been selling bak kut teh — the famed pork rib soup — for more than 30 years.
Ryan Quah is the second-generation owner of the family-run stall.Marielle Descalsota/Insider
Quah serves a type of bak kut teh that's unique to Singapore — for 7.20 Singapore dollars, or $5.30 a bowl.
Quah's dish is made with fresh pork ribs.Marielle Descalsota/Insider
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Joo Siah Bak Koot Teh has been awarded the Michelin Bib Gourmand for three years in a row.
The stall has been awarded the Michelin Bib Gourmand for three years.Marielle Descalsota/Insider
Despite his success, Quah is not planning to move to a restaurant setting.
The stall is located in western Singapore.Marielle Descalsota/Insider
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Preparation for the broth starts early in the morning at 6 a.m. and it goes on to be cooked in batches.
Ryan Quah serving a bowl of his stall's bak ku teh.Marielle Descalsota/Insider
Other dishes, including braised pork and pork innards, are also served at the stall.
Other dishes like braised pork is also served at the stall.Marielle Descalsota/Insider
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I tried Quah's version of bak kut teh and the fresh pork ribs were the highlight for me.