After four days of visiting Bali, I took SIA to continue to come to Singapore for two days. I arrived at the Mandarin Hotel on Orchard Road at about 16:30 in the afternoon and went directly to the old chain store near Clarke Quay. The environment of the store is very characteristic of Southeast Asian tea restaurants. The layout is compact and reasonable, and it is not messy. Singapore Songfa Bak Kut Tea has been admired for a long time, but I don't know its taste, and today I finally got my wish. Waiting in line outside the store for more than 10 minutes, the three people immediately ordered three copies of the signature ribs and bone tea, a pot of chicken feet and bamboo, a medium fritters, a small bowl of rice. The waiter's brother opened the order and served the food very quickly. The taste is very suitable for Chinese tastes. The soup is more nutritious. [Risque Bak Kut Tea] The ribs are fresh and tender, the soup is peppery, and it is not addictive to drink a bowl. The free refill is unlimited, which is really refreshing. [Phoenix Claw and Huzhu] The chicken claws are soft, the entrance is instant, and the taste of Huzhu is not bad. [fritters] can be served in soup, or soy sauce or chili. I really want to eat authentic Singapore Bak Kut Tea in Shanghai.