A comparison of the Singaporean Teochew and the Malaysian Klang (Hokkien) Bak Kut Teh using the analogy of wine


You all know Simon. Couple of weekends ago, he visited us and commented about how our local Bak Kut Teh (BKT) was not as flavorful as the Klang version.

A defense of our local clear version of Bak Kut Teh is that it gives an “honest” clean taste whereas with the Klang version with its herbs and soy sauce, it is easy to hide inferior quality pork within the heavy liquor. Nevertheless, we had a tasting of Bak Kut Teh (BKT) documented here.

And this is what Simon had to say.

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Posted on 19th Aug 2010 in Hokkien, Malaysia, Singapore, Teochew  |  2 comments

Hokkien and Teochew Bak Kut Teh


Was a couple of hours early for what turned out to be an excellent dinner at Papi. So I decided to pop over across the road and get some tea.

Look, I needed something nourishing to fortify myself against the long wait ok? 🙁

Bak Kut Teh is a heavily spiced soup that contains primarily pork ribs. Some people order it with pork liver (it sweetens the soup somewhat) and other innards like stomach and intestines.

Grossed out yet?

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Posted on 2nd Sep 2006 in Food and Drink, Hokkien, Singapore, Teochew  |  6 comments


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