Beef, Broth, and Belonging: How One Hawker Redefined Bak Kut Teh with a Halal Beef Version

In a busy hawker centre in Eunos, where lunchtime crowds move quickly and tables turn fast, one stall has been doing the same thing for decades; slowly simmering a pot of broth that challenges what many think they know about bak kut teh.

Anak Bapak, a Muslim-owned stall at Eunos Crescent Market and Food Centre, serves a halal version of the iconic dish using beef instead of pork. Long before social media attention arrived, the father-and-son operation had already built a steady following across races, faiths and generations.

A Name Shaped by Family

The stall’s name, “Anak Bapak”, translates simply to “son” and “father” in Malay. It is also an affectionate phrase used by fathers when calling their children; a quiet nod to the relationship at the heart of the business.

Run by Mr Kamal and his son Shah, the stall reflects that bond. Regulars are familiar with the sight of the two working side by side, moving comfortably around each other in a space shaped by years of routine.

Rethinking a Familiar Dish

Bak kut teh is often assumed to be inseparable from pork. But the name itself, meaning “meat bone tea” in Hokkien, does not actually specify the type of meat used.

At Anak Bapak, pork ribs are replaced with beef ribs and brisket. The broth is brewed for hours with Chinese herbs and seasoning, then served hot in claypots.

Paired with rice and homemade sambal, the dish delivers the depth and comfort diners associate with bak kut teh — without excluding Muslim customers.

Over time, the beef bak kut teh has become the stall’s signature, selling at around S$7 a bowl and drawing customers who return week after week.

Decades Behind the Stove

Cooking has been part of Kamal’s life since his teens. He began as an army cook at 17 before moving into professional kitchens and eventually holding head chef roles in hotels. Now in his 60s, he has spent roughly 25 years refining his bak kut teh recipe at Anak Bapak.

Despite the stall’s longevity, Kamal has often seen his work as more than a business. For him, the reward lies in watching people enjoy the food — regardless of race or background. Many of his customers, he has said, have been coming for years, some even decades.

More Than Bak Kut Teh

While the beef bak kut teh draws the most attention, Anak Bapak’s menu extends well beyond it.

The stall offers a range of Muslim-friendly Chinese-style dishes, including char kway teow, prawn mee, wantan noodle soup and claypot rice. In total, more than 20 items are available.

That variety has helped the stall remain relevant, even as food trends change and newer hawker concepts emerge.

A Quiet Constant in a Changing Scene

Operating for over two decades at Eunos Crescent Market and Food Centre, Anak Bapak has never relied on flashy branding or reinvention. Its presence has been steady, almost understated.

Recent social media posts have introduced the stall to a younger audience, but on the ground, little has changed. The broth still simmers patiently. The claypots still arrive steaming.

And in a food scene that often moves quickly, Anak Bapak continues to show how tradition, when adapted thoughtfully, can quietly bring people together.

Anak Bapak Halal Muslim Restaurant

Location: 4A Eunos Crescent, #01-16, Singapore 402004
Halal status: Halal-certified
Opening hours: Mon 9.30am–7pm; Tue–Sun 10am–7pm

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