Song Fa Bak Kut Teh 松發肉骨茶 6.09

Song Fa Bak Kut Teh – a name that has become etched in the minds of many Singaporeans since 1969. As a young man, founder Mr. Yeo Eng Song diligently worked as an assistant in a stall selling the traditional Teochew dish, acquiring valuable skills. Equipped with an enterprising spirit and a deep-rooted appreciation for Bak Kut Teh, Mr. Yeo Eng Song subsequently established the original Song Fa Bak Kut Teh at Victoria Street. He also innovated several side dishes to complement the peppery, aromatic soup. Today, this popular yet authentic dish has attained remarkable results, and Song Fa has no doubt earned its prominent place in the local food scene.

What started out as a humble family stall has expanded significantly, and the family duties have since been passed on to his son, Mr. Yeo Hart Pong, who inherited the same passion for the Bak Kut Teh business.

The driving principle behind the Song Fa’s success is to never compromise on even the slightest of details. Efficient customer service is greatly emphasised, and only high quality ingredients are used in cooking the dishes. Ever since Hart Pong, now in his early 30s, took over the reins in managing Song Fa, he has brought the restaurant to even greater heights. The restaurant has built a substantial yet constantly growing base of loyal customers, and is truly deserving of the many awards it has received over the years.

松发肉骨茶——自1969年以来环绕了我们新加坡人许多回忆的一个名号。一位勤奋的年轻人——杨应松先生秉持锲而不舍的态度，自销售潮州风格肉骨 茶的小摊位工作开始，从不间断建立与巩固自己相关的知识和获悉，后来创新了好几道别具一格，并与其汤相补相称的小菜。

光阴荏苒，由于杨应松先生的进取精神，不但证明了自己，而且在维多利亚街业务兴起，并命名为松发肉骨茶。今时今日，这个家喻户晓的潮州汤类美食已 获得了非凡的佳绩与不少的口碑！

过了好多年，杨应松先生把家族业务卸下，并交棒给他的儿子——理解并受益于其父的知识的
杨学鹏先生。超越了曾维持数十年的金科玉律，为所有顾客提供最 高级的稻谷，确保最好的服务质量，丝毫细节也绝不松懈，从不打破顾客的期望。如今松发肉骨茶在三十出头的杨学鹏先生空前绝后的管理之下，无可否认门庭 若市的松发饕客总是络绎不绝。如果您“真的？”还没有品尝过，会不会是人生中的一个遗憾呢？

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