Bak Kut Teh has been one of the most loved pork stew dishes in Malaysia. The name translates to “meat bone tea” which consists of meaty pork ribs simmered in a thick pork broth with herbs and spices. Throwback flavours including star anise, cinnamon, cloves, dang gui (a type of ginseng), fennel seeds and garlic are just the key ingredients that brings out the aromatic flavour of the pork meat. With many acclaimed from its own place as its founding birthplace, it rightfully originated from the old Klang town. Spreading far and wide across west Malaysia in Sarawak, Kuching, a selected few of Bak Kut Teh restaurants have been planted in amidst of this bustling vicinity.
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Lao Zhi Hao
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.
More infoLao Zhi Hao View restaurant
48, Jalan Song 6a, Tabuan Heights, 93350 Kuching, Sarawak, Malaysia, 93350, Kuching , Sarawak
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