I am a big fan of both 潮州 Teochew-Singaporean peppery, or the darker, medicinal 馬來西亞 Malaysian-Hokkien Bak Kut Teh #肉骨茶 & used to eat it a lot when living in Malaysia for 2.5 years. Until recently not much in Hong Kong tasted great to me, the most correct was the now defunct #楊氏肉骨茶, & I almost got depression when that closed. Albeit Malacca Cafe, Satay Inn & now【馬來亞春色綠野景緻艷雅 Malayan Restaurant, 鰂魚涌】nails it quite right finally! A recipe passed down from her own Grandfather 👴🏻, the version here is claimed as a Klang style BKT & has a spare ribs > medium medicinal, but more sweet soup base. It’s served with Yao Fan 油飯 oil rice, which reminds me more of a Melaka or some Penang styles.
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Personally if one searches online, they say there’s 2-3 diff types of Bak Kut Teh. But obviously I never believed in that general classification because everywhere u go it tastes different, in fact the Taiwan-Hokkien #藥燉排骨 style tastes more similar to nearer Kuala Lumpur bowls but no one even related them together. I also love the Sabah 沙巴 style with many small bowls & often more pig intestines.. in Hong Kong our Chiu Chow shops usually make similar to white peppery Singapore-Teochew version more, such as #胡椒豬肚湯 . Remember HK & Chiu Chow both fall inside Cantonese region. I just often find the online information about BKT to be quite off the mark ... Even both Teochew & Hokkien have shareable Minnan 閩南話 words, so instead of dividing them up so clearly, I tend to think of the Food recipes itself to have shared love together in the past! 👀❤️
楊氏肉骨茶 在 Yeoh's Bah Kut Teh 吧生福建会馆杨氏肉骨茶 - Facebook 的推薦與評價
一个陪你长大的地方，一道你还没发现的老味道！ 巴生，是众多肉骨茶的聚集地，#90年代初，炉火一开 ，一烧就过20年，历经时间洗涤沉淀出的 #老字号【杨氏肉骨茶】 ... <看更多>