Founded by a former pig farmer in the late 1970s, Founder Bak Kut Teh is a beloved Singapore franchise serving peppery pork rib soup. It has since expanded to outlets across Asia.
Founder Bak Kut Teh “發起人骨茶” have been serving aromatic “Rou Gu Cha，肉骨茶” (also known as Bak Kut Teh in the Hokkien/Teochew dialect) for over 40 years, Founder Bak Kut Teh has established a reputation as one of the best Bak Kut Teh in Singapore.
The customers come first and foremost for the Bak Kut Teh, and hail from all over Singapore as well as the regional countries (Malaysia, Indonesia, China, Thailand, Hong Kong, Japan, etc.). The multitude of celebrity photographs that fill the walls of the eatery and the crowds that throng the restaurant during its opening hours are proof of Founder Bak Kut Teh appeal and the authenticity of the food served.
The secret to the quality of Founder’s Bak Kut Teh is in the insistence of its founder (Mr Chua Chwee Whatt), in using only the freshest meaty pork ribs, simmered in a specially formulated broth of herbs and spices. In fact, Founder’s broth is created using a recipe created by Mr. Chua himself and perfected over many years of serving the wonderfully peppery dish. Hence, the naming of the business as “Founder Rou Gu Cha”.
The flagship outlet is located in Balestier (operated by Mr. Chua’s son). By embarking on franchising, the Company aims to bring the Founder Rou Gu Cha dining experience closer to its loyal customers as well as new fans in various countries throughout Southeast Asia and beyond.
Mr. Chua, 67, was a pig farmer in Seletar – one of the last of a dying breed – who enjoyed patronizing bak kut teh stalls. He tried many places but felt that most of them were lacking in quality, mainly due to poor raw ingredients. Therefore, out of interest and passion; he decided to prepare the dish from scratch by using the pigs he owns.
Mr. Chua was born in the north-western part of Singapore located in the Choa Chu Kang area, and he felt comfortable testing his recipes out on friends from the old neighborhood. His recipes were self-taught, so he called himself Founder. By the late 1970s, he had started a small shop there, and business was good. Later, government redevelopment meant he had to move from Choa Chu Kang, and he also had to give up his farm.
“As a pig farmer, I had more free time in the evenings – with bak kut teh the hours are a lot longer.” says Mr Chua Chwee Whatt.
Brand Mission
To serve the BEST QUALITY ROU GU CHA utilizing the freshest ingredients, cooked with the secret Founder recipe.
Brand Vision
“FOUNDER” will be the foremost brand when people think of Rou Gu Cha in SINGAPORE & THE REGION.
