Had a really enjoyable dim sum meal here. The siew mai was the standout for me — juicy, flavourful, and packed with ingredients. The har gow was fresh with a nice springy texture, and the fried prawn dumplings were crispy on the outside while staying juicy inside. The congee was smooth and comforting, making it a great pairing with the dim sum. Service was also excellent. The staff were friendly, attentive, and made us feel welcome throughout the meal. Overall, a satisfying dim sum experience and will definitely come back again!! 👍🏻👍🏻👍🏻

One of the more authentic Malaysian-style herbal BKT I’ve had in Singapore, and it’s honestly comparable to some of the BKT stalls I’ve tried in Klang. The soup is rich and flavourful without being too heavy, and the ingredients—especially the pork ribs—were cooked well, tender without being too tough. The dry pork belly was another highlight. It had a nice balance of savoury flavour and spice, with a good meat-to-fat ratio that made it really satisfying. What really stood out for me was the scallion rice. They’re generous with the fried scallions, which makes it very fragrant and flavourful. It’s a must-order for me, and also something that’s still quite uncommon in Singapore BKT spots. If you’ve had BKT in Klang, this is actually the more traditional way to eat it since many places there serve it like this. Prices are very reasonable, and free soup refills are a nice bonus too. Definitely one of my new favourite BKT spots in SG.

Definitely worth one visit, as the food offers a decent flavour of herbal soup. However, I would not consider it proper BKT due to the ingredients, size, and style applied to the actual contents put in the soup. It’s probably more accurate to call it pork belly soup than it is to call it BKT. So if you came here to eat BKT, you would quite disappointed. I would say that everything else except their main “BKT” is nice, but not exceptional and worth more than a single visit.

Xin Yue Lai Bak Kut Teh is one of those places that feels reassuringly old-school — simple setup, no frills, and very focused on doing the basics well. The broth leans toward the classic peppery Teochew style: clear, aromatic, and warming without being overly salty. The pork ribs were tender and satisfying, with enough bite to remind you this is proper bak kut teh rather than something overly polished for tourists. It’s the kind of bowl that makes you slow down and keep sipping the soup long after the meat is gone. The rest of the spread is exactly what you would expect from a dependable bak kut teh shop — braised peanuts, preserved vegetables, and rice to round things out. Nothing particularly fancy, but everything feels honest and comforting. Overall, Xin Yue Lai is a very solid stop if you’re craving a straightforward, traditional bak kut teh experience in Singapore — the type of place you’d happily return to when you just want a good, hearty bowl without any gimmicks.

Food is fine, the soup not very hebal but still good. We ate ha gao n siew mai which is good. But inside is hot. Aircon like not working well even tho they have lots of fans. Sweating while drinking hot soup