This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.
Food / Plants
Bak Kut Teh is a common Hokkien (Minnan) or Teochew dish in Singapore and Malaysia. It is a soup broiled with several Chinese herbs (consisting mainly of pepper) and pork ribs. The Chinese believed that tea has grease-reducing properties, and often take this soup with traditional “Gong-fu” tea. The Mandarin term is literally translated as “肉骨茶” (meat bone tea).
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yìn dù jiān bǐng
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