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One of the common beliefs of the origins of Bak Kut Teh is rooted in the early days of the Republic's founding where large numbers of young men migrated from China to work as coolies at the godowns by the historic Singapore River. As their jobs involved much physical hardship and their meagre salaries could ill-afford the luxury of meat then, they used the pork bones to brew their soups as a form of nourishment. It is said that the Teochew labourers came up with the original version of Bak Kut Teh and their legendary stamina and strength after taking it soon led to other groups of Chinese coolies making the same with variations in the types of herbs added.

As one of the pioneers of this now-famous dish in Singapore, Mr Ng Siak Hai's (nickname: Ng Ah Sio) father - Mr Ng Mui Song, began serving aromatic Bak Kut Teh cooked in a distinct Teochew style in 1955 at the foot of goverment hill present day Clarke Quay along River Valley. These early servings of the Bak Kut Teh was accompanied by Chinese doughnuts (You Tiao) and a strong brew of Chinese tea and there was no chilli and soya sauce dips.