Malaysia's pork rib herbal broth — deeply spiced with star anise, clove and medicinal herbs, eaten with fried dough sticks — has been a Klang institution since the 1940s.
About Bak Kut Teh
Malaysia's Chinese-heritage pork rib soup — meaty spare ribs simmered in a clear herbal broth of garlic, star anise, clove, white pepper and Chinese medicinal herbs for three hours until the meat falls from the bone; Klang's version (the original) is deeply herbed; Singapore's version is peppery and clear; eaten with rice, you tiao (fried dough) and a clay pot of strong Chinese tea.
Malaysia's Chinese-heritage pork rib soup: meaty spare ribs simmered in a herbal broth of garlic, star anise, clove, white pepper and Chinese medicinal herbs for three hours until the meat falls from the bone. Klang's version (the original) is deeply herbed and slightly dark. Singapore's version is peppery and clear. The two versions represent completely different philosophies.
“Klang's version (the original) is deeply herbed and slightly dark.”
Eaten with white rice, you tiao (fried dough sticks for dipping) and a clay pot of strong Chinese tea — the tea is said to cut the pork fat and aid digestion, which is a food pairing logic that works.
What to Expect
The bak kut teh arrives in a clay pot, still boiling. The ribs inside are falling off the bone. You ladle the broth first, dark and fragrant, then extract the ribs. The you tiao is dunked in the broth. The tea is poured separately.
Why Try It
Bak kut teh is the clearest expression of Malaysia's Hokkien Chinese culinary heritage — a dish that adapted to local ingredients while maintaining its ancestral character.
Insider Tips
- Go to Klang (the origin city) for the definitive version — an hour from Kuala Lumpur.
- Order the dry version (dry bak kut teh — wok-fried with dark soy and chilli) alongside the soup version.
- The tea is essential — drink it between bites to manage the richness.
