A popular dish among Malaysians and Singaporeans,
Bak Kut Teh, Bah Kut Teh or Bah Kut Te, however you want to spell it, lives
deep within the roots of many and dates back a long time. So, what is it that
pops up in that mind of yours when someone, say your friend, mentions to you
the dish? Do you straight away think about fatty pieces of pork? Or the
goodness of the not very healthy dish? Or even the scent of it as the waiter or
waitress is brings it from the kitchen to your willing table? Whatever it is,
you will surely be in for a treat, a bonus if your close buddies or family
members happen to tag along for the ride.
Generally, Bak Kut Teh (this is how it’s going
to be spelt here) includes the broth with plenty of herbs and spices boiled in
it and the pieces of pork and maybe for some places, vegetables is served with
it. Also, clay pot may or may not be used, depending on the restaurant. Nestled
in the outskirts of Kuala Lumpur City Centre, or more specifically, Jalan
Kuchai Lama, this restaurant is what one would call a typical Chinese restaurant.
Everything is simple and, well, typical.
For instance, you could choose to sit either
inside the restaurant or outside – outside being the car park area on the side
of the road and along the corridor outside the restaurant. Simple tables and
chairs is what you would find. With an exposed cooking area, easily seen by
anyone, this might give you a sense of relief for that uncertainty of
cleanliness in the back of your head. Being a Bak Kut The restaurant, serves
the typical dishes which includes the bowl of thin and long white mushrooms as
well as the all too popular, fried oil sticks.
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