Bak kut teh

Bak kut teh is a cherished pork rib dish that is widely enjoyed in Malaysia, Singapore, Indonesia, and Southern Thailand, particularly among the Hoklo and Teochew communities. The dish features succulent pork ribs that are slow-cooked in a fragrant broth infused with a blend of herbs and spices. Often, the dish includes additional ingredients such as offal, mushrooms, tofu, and various Chinese herbs.

The origins of bak kut teh are somewhat obscure, with some attributing its beginnings to Fujian, China, while others associate it more closely with Klang, Malaysia. It is believed that the dish was created in the early 20th century to nourish laborers working at the port. In Singapore, the Teochew version gained particular popularity after World War II and had become a common street food by the 1960s.

There are three main types of bak kut teh: Teochew, Hoklo (Hokkien), and Cantonese, each offering its own distinctive take on flavors and ingredients. Additionally, variations such as dry bak kut teh and a chicken-based version known as chik kut teh are available. For those who do not consume meat, vegetarian versions using oyster mushrooms can be found in Malaysia.

In 2008, Malaysia made headlines by preparing the world's largest bowl of Hokkien bak kut teh. This enormous bowl was filled with a vast quantity of pork, soup, and herbal ingredients, earning it a spot in the Malaysian Book of Records.