Malaysian-style bak kut teh 🍲

🍲𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮𝗻-𝘀𝘁𝘆𝗹𝗲 𝗯𝗮𝗸 𝗸𝘂𝘁 𝘁𝗲𝗵

📍𝐂𝐡𝐢 𝐋𝐢𝐮 𝐗𝐢𝐚𝐧𝐠 𝐊𝐥𝐚𝐧𝐠 𝐂𝐥𝐚𝐲𝐩𝐨𝐭 𝐇𝐞𝐫𝐛𝐚𝐥 𝐁𝐚𝐤 𝐊𝐮𝐭 𝐓𝐞𝐡 (𝐄𝐝𝐠𝐞𝐝𝐚𝐥𝐞 𝐏𝐥𝐚𝐢𝐧𝐬, 𝐏𝐮𝐧𝐠𝐠𝐨𝐥)

I don’t usually crave for bak kut teh but a hearty bowl never fails to hit the spot especially on a rainy day 😌

𝘽𝙖𝙠 𝙠𝙪𝙩 𝙩𝙚𝙝 ($10.80)

- Brownish broth was herbal and fragrant with herbs and spices, warm and comforting!

- Pork ribs had been simmered till tender and not too fatty.

- Came with enoki mushrooms and beancurd skin too 🍄‍🟫

𝘿𝙧𝙮 𝙙𝙧𝙮 𝙗𝙖𝙠 𝙠𝙪𝙩 𝙩𝙚𝙝 ($10.80)

- Soup was probably reduced into a thick sauce and combined with dark soy sauce to coat the pork ribs, together with dried chilli 🌶️

- Tasted quite one-dimensional, could have a deeper and more robust flavour.

𝙋𝙞𝙜’𝙨 𝙩𝙧𝙤𝙩𝙩𝙚𝙧 𝙫𝙞𝙣𝙚𝙜𝙖𝙧 ($9.80)

- Mum enjoyed this the most as it tasted authentic!

- Punchier flavour compared to above.

- Tangy and a bit sour with hints of sweetness to balance the vinegar.

𝙎𝙥𝙖𝙧𝙚 𝙧𝙞𝙗𝙨 ($7.80)

- Meat was fall-off-the-bone tender and lean!

- Same soup base as the bak kut teh.

We also got some side dishes like 𝙥𝙧𝙚𝙨𝙚𝙧𝙫𝙚𝙙 𝙫𝙚𝙜 ($2) which was our fav with a slight tanginess, 𝙩𝙖𝙪 𝙠𝙚𝙚 ($2) soaking up the broth well, 𝙩𝙖𝙪 𝙥𝙤𝙠 ($1.50), 𝙗𝙧𝙖𝙞𝙨𝙚𝙙 𝙥𝙚𝙖𝙣𝙪𝙩 ($2) in savoury sauce and 𝙮𝙤𝙪 𝙩𝙞𝙖𝙤 ($1.50) that’s doughy chewy though it could be crispier 🥖

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