Bak Kut Teh can generally be classified into two groups, the "White/Pepper Broth Team" and the "Black/Herbal Broth Team". Founder Bak Kut Teh is supposedly in the "Pepper Broth Team" since that's how it described itself. But personally, I think that it is in neither yet it is in both, which is a good thing.

Founded by Mr Chua Chwee Whatt in the 1970's, Founder BKT uses fresh pork muscles, pepper, herbs and a special in-house soy sauce to make its broth; that's why I say it belongs to neither team exclusively. Instead, it is a blend of both, giving us the best of both worlds. At Founder BKT, the broth is peppery but takes a slight resemblance to its herbal counterpart by being thicker, darker and more robust than the usual pepper broths. Yet clearly, it has not totally stepped over to the dark side. Being somewhere in between, this will be an ideal broth for people who finds peppery broths too spicy or one-dimensional yet dislike overly herbal tastes.

Till today, Founder BKT still insists on using only fresh pork ribs, which are simmered for many hours in a controlled manner so that their meat remains tender and firm.

Other than their delicious bak kut teh, Founder also serves a variety of other dishes as accompaniment so that no matter how often you dine here or how big you group is, your meals will never get boring here.