Klang Bak Kut Teh

Original recipe Chinese herbal pork bone soup. Dark broth with a fragrant aroma of spices and herbs. Well-balanced flavor, with tender braised pork. Popularly eaten with rice or fried dough sticks.

Grouper fish head curry, intensely flavored with curry spices and coconut milk. Moderately spicy, with tender, fresh fish.

Grouper Fish Curry. Pure grouper fish in a rich curry sauce, for those who prefer more fish. Intense flavor, spicy.

Dry-fried Bah Kut Teh, seasoned with a special sauce, dried chilies, okra, and dried squid. Intense flavor with a wok-charred aroma.

Large pork bone braised in Chinese herbal soup until the meat falls off the bone, with sweetness from the bone marrow.

Pork ribs tenderly braised in fragrant Bah Kut Teh soup.

Pork knuckle with tendons, braised until the tendons are soft and chewy.

Small pork bone pieces, bite-sized, braised until tender and flavorful. Easy to eat.

Pork cartilage braised until crispy, mixed with tender pork.

Pork knuckle or trotters with skin and tendons, braised until meltingly tender.

Pork Belly braised in Chinese herbal soup. Tender and juicy, with streaks of fat for added richness and aroma.

Pork Intestine, thoroughly cleaned and braised in soup until tender and free of odor.

Pork Stomach braised in Chinese herbal soup. Crispy texture, with a fragrant pepper aroma.

Blanched enoki mushrooms, eaten with Bah Kut Teh soup to enhance the texture.

Fresh button mushrooms, firm texture, naturally sweet.

Tofu fried until golden brown. The outer layer absorbs the soup well, while the inside remains soft.

Thin sheets of bean curd skin, eaten with pork bone soup for a chewy texture.

Crispy fried dough pieces, bite-sized. Popularly dipped into the Bah Kut Teh soup to absorb the flavor before eating.

Hot jasmine rice topped with crispy fried shallots, adding richness and aroma. Pairs well with Bah Kut Teh.

Young Hongkong Kailan blanched to perfection, topped with a savory oyster sauce. Crisp and delicious.

Crisp blanched iceberg lettuce topped with oyster sauce. Naturally sweet.

Sunflower sprouts blanched to perfection, crisp and tender. Topped with oyster sauce for added flavor.

Blanched Bok Choy topped with oyster sauce. Fresh, crisp vegetables with natural sweetness.

Hot Chinese Tea served in a pot. Fragrant, helps cut through the richness of the meal.

Chinese Herbal Drink (Wang Lao Ji). Sweet and refreshing, helps relieve internal heat.

Bottled beverages, including water and various flavors of soft drinks.