Best Bak Kut Teh in Kuching

Boiled in 2 and a half hours accompanied with nine different herbs and three recipe ingredients mixed with an aromatic herbal soup. You have the option of belly pork, ribs, joints, stomach, trotter, meat ball, liver, kidney, tail and intestine based on your requests. Overall, the ribs or pork belly are still always the best as the meat is boiled intensely in the claypot itself giving a strong rich flavour to it.

Specially made with a mixture of herbs and spices all using Klang style ingredients, Grandma’s Bak Kut Teh is sure to keep your bellies warm and full. The pork bones and meat are boiled together with the mixture of the ingredients to allow the soup to smell fragrant. Usually, the Bak Kut Teh comes together with a plate of white fragrant rice however in Grandma’s you can get yours served with handmade noodles that will give an exquisite yet delectable taste to it.

Savour a rich, authentic flavour of Bak Kut Teh from Lao Zhi Hao’s as the meat is boiled till tender with its flavours all infused together inside the clay pot. A few stems of parsley are added as a finishing touch to this dish for an extra flavour. The parsley will give a distinct fresh and slightly peppery scent to it.

Imperial’s Bak Kut Teh fashions a well-structured clay pot bowl of porky goodness. It is surely not one to miss especially when its super dark boiled soup pork ribs and spare parts of the pork are immersing in it. Served in an old fashion style clay pot to trap the heat allowing the pork to stay warm and well cooked. Do not fret as you are allowed to order it separately without the spare parts (intestines, kidney, etc.) of the pork.

An original Kuching Bak Kut Teh that’s made in a light broth. However, don’t let the light colour fool you as it packs a punch of strong peppery taste. You’ll be offered to choose your preferred meat and garnishing to go inside the soup. The broth carries a refined taste of the pork that’s sweet and juicy. Of course not forgetting to complete it with a bowl of fragrant rice.  

Step into one of Kuching’s unique Bak Kut Teh where your dish is served with seafood. You could say that its a game changer as the dish is pork oriented. Large prawns, squid, and other seafood are boiled the same way Klang Bak Kut Teh is usually done. Its broth isn’t as thick but the soup gives an extra sweet flavour from the seafood. The taste may differ from the original style but it’s a definite try to venture into if you’re tired of the typical original style.