Bak Kut Teh iterally translates as “meat bone tea”, and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for few hours. It’s a popular food that served to Malaysia, and Singapore.
Bak Kut Teh is usually eaten with rice and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Chinese tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
At Fatty Bak Kut Teh & Fish Head Restaurant, you will be served with the delicious Bak Kut Teh soup & fresh pork meats which we cooked for few hours by using the traditional Chinese herbs recipes .
We also served a special made of Bak Kut Teh which we called “Sang Guat Bou” iterally translates as “Live Bond Bowl”. The special of this type of Bak Kut Teh is we need to cook additional 1 hour with additional secret recipes. The “Sang Guat Bou” will be only available upon request. Make sure you contact Fatty Bak Kut Teh 1 hour before arrival to ensure you got the “Sang Guat Bou”.
