I believe that all Malaysians’ and Singaporeans‘ surely know what Bak Kut Teh is….
Bak Kut Teh is a Chinese soup which is popularly served in Malaysia and Singapore. The name literally translates as “meat bone tea”, and at its simplest, consists of meaty pork ribs in a complex broth of herb and spices (including star anise, cinnamon, cloves, dang gui, garlic and others), boiled together with pork bones for hours in clay pot.
Klang is often associated with bak kut teh as is was the first pace to commercialise the dish and famous for many bak kut teh restaurant. Today, Subang SS14 can be seen as Bak Kut Teh heaven too. There are a lot of restaurant selling Bak Kut Teh lining in a row….
Chuan Chiew restaurant will be my main topic today,it was highly recommended by Adeline. Usually I will have Bak Kut Teh with my family in another shop named Yu Kee restaurant as my dad is a supporter of that shop…Lolx..
This is the back view of the restaurant
Yau Char Kuew (strips of fried dough) is a kinna must during eating Bak Kut Teh. It’s common combination for the this herbal soup…We’ll just dip it into the soup and eat it…
I would say Bak Kut Teh meal without chili is imperfect !!
Chinese Tea of various kinds (the TieGuanYin variety is especially popular in the Klang valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
However,we had order Herbal Tea instead to cool down the heaty food we ate….
Here comes my comment and rating ^^