Verified in Kuala Lumpur.
Bak kut teh is a signature dish of Malaysia; we have verified places to eat it in Kuala Lumpur. Pork ribs simmered for hours in a broth of dang gui, star anise, cinnamon and garlic, served with rice, you tiao and tea. Start with where to eat Bak kut teh in Kuala Lumpur.
Pork ribs simmered for hours in a broth of dang gui, star anise, cinnamon and garlic, served with rice, you tiao and tea. Kuala Lumpur also eats the dry version, reduced with dried chilli and cuttlefish.
Bak kut teh, Hokkien for meat bone tea, grew up in the Klang Valley among Chinese port and plantation workers, and Klang to the west of Kuala Lumpur is widely regarded as its birthplace. The broth is a herbal decoction of dang gui, cinnamon and star anise poured over pork ribs, eaten early in the morning with strong Chinese tea to cut the fat. Kuala Lumpur shops kept the claypot service and added the dry style, where the meat is reduced with dark soy, dried chilli and cuttlefish. Sun Fong in Imbi has served both since 1971, and Hing Kee in Kepong keeps its pots going into the small hours.
Where to eat in Kuala Lumpur:
Where to eat Bak kut teh in Kuala Lumpur: the editor picks
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