To be really honest, I have yet to really thing hard in order to answer that but I guess the most obvious one would be the Hainanese Chicken Rice. Then again, it is Hainanese and not purely Singaporean so could it be the Char Kuey Teow? Not really sure. I would also say maybe Laksa but I'm not sure where this yummy bowl of noodles originated from in order for me to confidently say it could be "the one". If you know the answer or you have a couple of guesses too, please feel free to comment below.
The reason why the ribs are so tender comes with decades of practice and expertise of Mr Chua Chwee Whatt, the founder of the restaurant. Apparently, he used to be a hog farm back in the 1960s so he surely knows his pig/pork very well.
I'm so happy to be able to finally visit Founder Bak Kut Teh and now I know why it has remain to be one of Singapore's dining go-to places for the past decades. At least, there's no need to travel all the way to the north as we got one just at the middle of town.
Check out Founder Bak Kut Teh at 500 Jalan Sultan, #01-09 Hotel Boss, Singapore 199020. Call them at 6816-2582. They also have a branch in Indonesia and their flagship outlet is in Balestier Road.