Raan Uan Bak Kut Teh Ton Tamrap Su-ngai Kolok Lat Phrao 71

Traditional herbal pork rib soup from Sungai Golok. Dark broth with a rich flavor, fragrant with Chinese spices and herbs. Pork is braised until tender. Served hot in an earthenware pot.

Sea cucumber or bamboo clam, with a chewy texture similar to abalone. Often added to Bak Kut Teh soup to enhance flavor and texture.

Whole small abalone. Firm, chewy texture with a natural sweetness from the sea. A premium ingredient that enhances the soup's flavor.

Small, white, clustered mushrooms with a crunchy texture. Enjoyable to chew and pairs well with herbal soup.

Firm, round mushrooms in the Western style. Offers a soft, chewy texture and a mild aroma when simmered in soup.

Hot cooked jasmine rice. Grains are separate, beautifully cooked, and perfectly soft. Ideal for pairing with soups or Bak Kut Teh.

Golden crispy fried dough, cut into bite-sized pieces. Popular for dipping into the Bak Kut Teh soup until soaked before eating.

Concentrated bottled chicken essence. Often poured into the Bak Kut Teh pot to increase richness and nutritional value.

Pitted salak fruits in a sweet and sour syrup. Served chilled with ice. The refreshing taste helps cut through the richness of the meal.

Sweet, carbonated beverage. Refreshingly fizzy.

Bottled purified drinking water

Hot Chinese tea served in a pot. Fragrant aroma, mellow taste. Helps cleanse greasiness and soothes the throat when consumed with Bak Kut Teh.