{"id":28,"date":"2025-07-01T13:39:47","date_gmt":"2025-07-01T21:39:47","guid":{"rendered":"https:\/\/hanjiabkt.com\/wordpress\/?page_id=28"},"modified":"2026-06-12T07:47:04","modified_gmt":"2026-06-12T15:47:04","slug":"about","status":"publish","type":"page","link":"https:\/\/hanjiabkt.com\/wordpress\/about\/","title":{"rendered":"About Us"},"content":{"rendered":"\n
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History<\/em><\/h2>\n\n\n\n

My grandfather came to Singapore from Hainan Dao by boat, carrying little more than hope and the determination to build a better life.<\/p>\n\n\n\n

When he first arrived, opportunities were scarce. Many established trades and businesses had already been dominated by the Teochew and Hokkien communities, so newly arrived Hainanese immigrants often had to take on whatever work they could find. Many became sailors, ship workers, labourers, or cooks just to make ends meet.<\/p>\n\n\n\n

My grandfather started by working on ships. The work was hard and the pay was modest \u2014 barely enough to survive, let alone dream of something bigger.<\/p>\n\n\n\n

One evening, after work, he sat with friends along Hainan Third Street for a game of Chinese chess. During that conversation, he realised many of his fellow Hainanese had begun carving out their own paths through food. Some had created businesses serving dishes that would later become icons in Singapore, such as Hainanese chicken rice and Hainanese curry rice.<\/p>\n\n\n\n

That night sparked something in him.<\/p>\n\n\n\n

Inspired by their stories but wanting to create something of his own, he decided to enter the F&B industry. Rather than following what others had already built, he developed his own recipes and style \u2014 creating his own version of Hainanese bak kut teh and braised pork leg. The first in Singapore. <\/p>\n\n\n\n

What began as a way to survive slowly became a craft, then a business, and eventually a family legacy built through resilience, hard work, and the courage to start over in a new land.<\/p>\n\n\n\n

Our Story<\/em><\/h2>\n\n\n\n

Established in 1963 by Old Mr. Han, Han Jia Bak Kut Teh began as a humble alleyway stall in MacPherson. Over the years, it found a permanent home at East Coast Lagoon Food Village and is now proudly helmed by the second generation, led by Mr. Han\u2019s son. Under his care, the business has grown\u2014now with an outlet at Hougang Rivercourt, and more on the way.<\/p>\n\n\n\n

Our signature Bak Kut Teh, a balanced blend of peppery and herbal notes, earned a place among the Top 10 Bak Kut Teh<\/strong><\/em> in the 2011 City Hawker Food Hunt.<\/p>\n\n\n\n

Today, we continue to honor tradition while embracing innovation\u2014inviting you to enjoy a bowl that reflects decades of dedication, heart, and flavor.<\/p>\n\n\n\n

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Awards and Achievements<\/em><\/h2>\n\n\n\n

We\u2019re deeply grateful for the support that has brought us to where we are today. Thank you to all our customers, friends, and everyone who has featured or shared about us. Your support fuels our commitment to keep serving Bak Kut Teh and Pork Leg the Han Jia way.<\/p>\n\n\n\n

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History My grandfather came to Singapore from Hainan Dao by boat, carrying little more than hope and the determination to build a better life. When he first arrived, opportunities were scarce. Many established trades and businesses had already been dominated by the Teochew and Hokkien communities, so newly arrived Hainanese immigrants often had to take … <\/p>\n

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