Malaysian style bah kut teh is more herby while the Singaporean version uses more white pepper and garlic. This place has a strong claim to authenticity as the proprietor and his wife hail from Malaysia and borrowed the recipe from a relative's outlet in Klang. It's cheap and tasty and full of choice pieces of pork and pig entrails. It was an ideal place to tick bah kut teh of my list of things to try.
Dry bah kut teh is the boyfriend's fav supper so we eat it almost on a weekly basis. Magic ingredient is their dried cuttlefish. Gravy is to die for. Sadly, the soup version is not half as good. In fact, it's not tasty for me. Other places serve better soup bah kut teh.
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