Bak Kut Teh. What normally is the first thing that pops up in your mind when your friend mentions to you the dish? Do you immediately think about the scent of the dish as it is being brought to your table from the kitchen? Or the piping hot pork broth filled with pieces of meat, herbs and spices? Or Chinese tea? Well, either way, Bak Kut Teh is a popular dish among Malaysians and Singaporeans and both sides would flock to one, and you can see why. Bak Kut Teh dates back a while and is probably embedded in the roots of many. For generations people have been eating Bak Kut Teh, with companion – close buddies or girlfriends and family members. Nestled along one of the busy streets in Kuala Lumpur, this restaurant is what one would call a simple and cosy restaurant. Founded in the 90s by brothers, the shop did not use to be a shop, but a road side stall. With many variations to the dish these days, the brothers strived to serve traditional-styled Bak Kut Teh, as pure as it can be without contamination from other ingredients such as chopped parsley, spring onions or fu chuk or tau fu pok, lucky for those who only eats the purest of the purest dish. So, back to the restaurant, the ambience is really more like a typical Chinese restaurant that you would find. It is simple and cosy, with simple chairs and tables, all arranged neatly for maximum spaciousness, so wherever you choose to sit, there is always enough room for everyone.
