新加坡胡椒肉骨茶 Singapore Style Bak Kut Teh. There are three major types of BKT - Hokkien, Teochew and Hakka. Singapore style is synonymous with Teochew style. It is basically pots and lots of white pepper and garlic The Hokkien version is over the top with herbs, each chef vying to come up with the most fragrant or aphrodisiac of concoctions. Hakka comes in somewhere in between.