Old Street Bak Kut Teh Secret Menu Prices Singapore 2026

There isn’t a hidden printed old street bak kut teh secret menu, and anyone selling you one is guessing. Here’s the real secret at Old Street: lesser-known dishes buried in the full menu, like frog bak kut teh and laksa bak kut teh, plus ordering tricks regulars use, like free soup refills and pairing a dry claypot with a soup bowl. Start with the full Old Street Bak Kut Teh menu for the chain overview, then use this guide to order past the obvious pork ribs soup.

Is there really a secret menu at Old Street?

No, Old Street doesn’t run a hidden menu you have to whisper to unlock. What it does run is a long iPad menu that most diners never scroll past, with claypot dishes, offal soups, noodles, porridge and fusion bowls sitting far below the famous pork ribs soup. Regulars call those dishes the secret menu, but every one of them is on the ordinary menu if you look. The trick is knowing which ones exist, so this guide lists them with real prices instead of inventing a code word order.

The core order still matters, because it anchors every price below. SethLui lists pork ribs soup at S$10.50 for a small bowl and S$14.00 for a large one, while HungryGoWhere lists dry bak kut teh from S$12.20 for a small portion and set menu A at S$14.90. The PLQ Mall delivery listing runs higher, with pork ribs soup from S$13.61 and dry bak kut teh from S$15.77, which is normal for delivery once fees and packaging sit in the price. Treat the in-store guide prices as the dine-in baseline and the delivery listing as the delivery price, and confirm at your outlet before you order.

One more honest note: Old Street opened its first outlet in 2010 and now runs across Singapore, from Upper Paya Lebar and Westgate to Funan and PLQ Mall, and prices differ by outlet. A Funan review lists a large pork ribs soup at S$10.40 and youtiao at S$2.00, which shows how much outlet prices can move. Use this guide for the shape of the order, then check the iPad menu at your table for the exact figure.

What are the lesser-known dishes regulars order?

Regulars order past the ribs soup into offal soups, dry claypots, noodle soups and fusion bowls that first-timers miss. Pig stomach soup at S$12.53, pig kidney soup at S$15.77 and pork tenderloin soup at S$15.01 cover the offal and lean cuts, while mee sua soups with tenderloin at S$16.96 or ribs at S$16.09 swap rice for fine wheat noodles in the same peppery broth. The two fusion picks are laksa bak kut teh at S$15.66 and claypot sesame oil chicken at S$15.44, and the seafood corner holds fish slice soup at S$12.31 and bak kut teh seafood porridge at S$12.31. For delivery pricing on the full range, the Old Street Bak Kut Teh delivery menu guide carries the same listing in full.

The frog dishes, explained

The frog dishes are the priciest lesser-known orders, and they split into two styles. Frog bak kut teh at S$31.21 keeps the frog in soup, so it eats like a normal bak kut teh with a lighter, chicken-like meat. Claypot dry chilli frog at S$34.45 goes the other way, with dry chilli heat and a claypot glaze instead of broth, and it’s made for diners who already like the dry pork claypot. Both come from the same PLQ delivery listing, so treat them as delivery prices and expect the dine-in figure to differ, and share one claypot between two if you’re trying it for the first time, since the portions run large.

Two more regular picks round out the lesser-known list. Premium loin ribs at S$23.98 upgrade the standard ribs to a thicker, meatier cut, and the combo mix from S$26.03 bundles a spread for sharing. On the cheap end, mushroom soup at S$6.91, minced meat rice at S$6.91 and braised pork noodle at S$8.86 give you the bak kut teh flavours without a full ribs bill. Add pig hind meaty knuckle from S$12.96 if you want the braised, fall-off-the-bone side of the menu next to a soup bowl.

How do soup refills and customizations work?

Soup refills are free at dine-in, and they are the single best trick at Old Street. Staff walk the floor with kettles and top up your peppery broth at the table, a practice reported across OpenRice, HungryGoWhere and blog reviews alike. One guide notes one complimentary refill per claypot, while other reviews describe staff topping up every few minutes, so the safe read is this: refills cost nothing at dine-in, but don’t assume endless top-ups at every outlet, and just ask the staff when your bowl runs low. Delivery orders can’t use this trick, which is one more reason the dine-in visit wins.

The other regular tricks cost little or nothing. Order a dry claypot and a soup bowl to share, so you’ll get the dark soy wok flavour and the peppery broth in one meal. Mix your own dip at the sauce counter from minced garlic, cut chilli and sweet dark soy, since that mix is what regulars use on every rib. Finish with chilled soya milk or soya beancurd, which Old Street popularised as the cool counter to the hot broth, and pair the signature assorted claypot, from S$10.90 for one diner, with Japanese scallion rice at S$2.90. For the set and promo angles on the same menu, the Old Street Bak Kut Teh menu card guide lists the full card.

Old Street Bak Kut Teh secret menu FAQ

Straight answers on the secret menu, refills, frog dishes and value orders.