Old Klang Road 桥下 Bak Kut Teh

Bak Kut Teh iterally translates as “meat bone tea”, and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for few hours. It’s a popular food that served to Malaysia, and Singapore.


Bak Kut Teh is usually eaten with rice and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. 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.

Taste: so-so even though always packed
Operation hours: 6pm - 4am

Single bak kut teh + yau char kuay + 2 herbal tea = RM 14