|Ribs at Founder Bak Kuh Teh|
|suan cai (preserved vegetables)|
|spare rib bak kuh teh|
This is a Hokkien-style BKT I had last year at Zealand, Penang. I'm pretty sure it was just Hokkien due to the absence of herbs. Actually, it was absent of most flavours. It wasn't even all that thick and dark... Very disappointed, considering this was one of Chubby Hubby's picks. Apparently Klang is the place to go for BKT in Malaysia**. Klang it is next time then.
|Youtiao - deep-fried dough sticks|
So, Founder - I'm so coming back, but probably really late at night (around 1am) when the crowds finally die down.
* The name Bak Kuh Teh is the romanised form of the Hokkien pronunciation of rou gu cha in Mandarin, or yuk gwut cha in Cantonese. The literal translation would be "meat bone tea".
**There have been nasty disputes about the origin of bah kut teh. Some say it originates from Klang - the Malaysian Tourism Minister famously declared so in 2009, to the horror of many. In any case, legend has it that BKT was invented as a hearty breakfast for port labourers working dockside in Malaysia/Singapore. Often they'd only have time for one meal a day, so they needed something hearty and filling. (My dad adds that they put in herbs, garlic, pepper etc. to help defend against illness too - pretty much like how people take garlic supplements nowadays, I guess). The Hokkien name, would suggest a Hokkien origin of sorts, be it by Hokkien (now Fujian) immigrants, or actually from that region in China? Anyway - that's the story.
Founder Bak Kut Teh
347 Balestier Road
+86 6352 6192
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