A variety of Bak Kut Teh main dishes for customers to choose from. Fulfilling side dishes and beverages also enhances the dining experience for customers.
This version of Bak Kut Teh is a soup dish made with pork ribs, cooked in clay pot to retain the heat and flavor of the soup. The soup is typically served with steamed rice and various accompaniments.
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A dish where chicken is marinated and steamed until tender help retains the chicken’s natural flavor and juices, resulting in a moist and flavorful dish. Serve with rice, noodles, or vegetables.
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This version of Bak Kut Teh is cooked in a clay pot over a charcoal fire, which gives it a distinct flavor and aroma. It is often served with rice and a side of vegetables.
This version of Bak Kut Teh is cooked without soup, and is instead stir-fried with garlic, chili, and other spices. It is typically served with rice and a side of vegetables.
It is roast pork marinated in a sauce, honey, and other seasoning mixes, and roasted in the oven until tender and caramelized. Serve as a main course or with rice, noodles, or vegetables.
Cooked in claypot rice with slow-cooked chicken feet and a variety of spices and sauces. It has a soft, gelatinous texture and a rich and delicious flavour. Usually served hot and garnished with green onions or parsley.
It is a popular dish in Chinese cuisine, usually served with chili sauce or other condiments. It’s also thought to have health benefits, including promoting joint health and improving skin elasticity.
This version of Bak Kut Teh is mostly made with shiitake mushrooms, lions mane mushrooms, fresh tofu, defrosted frozen tofu, tofu sticks.
A meat that is also a good source of protein, vitamins and minerals. It is usually cooked with broth, making it one of the top ingredients in Bak Kut Teh.
The large bones used in the dish contain more marrow and collagen, making the broth thicker and more gelatinous.
The smaller bones used in the dish have less meat and cartilage and contain less fat but still enough collagen.
It is known for its juicy flavor, versatility, and low cost. Compared with other parts of pork, it contains higher calories, total fat, and saturated fat.
It refers to pig's small intestine, an ingredient in broth. It becomes soft and chewy and absorbs the flavors of the broth and other ingredients in the dish when it is cooked.
You Tiao is one of the common breakfast options. It is also a common traditional snack, crispy yet fluffy and chewy, a great accompaniment to Bak Kut Teh.
Rice cooked with a mixture of garlic, shallots, other spices and chicken or pork fat. This gives the rice a rich saltiness and aroma. Often served with Bak Kut Teh as it helps to balance the rich flavor of the broth.
The meat is mixed with various seasonings and kneaded into small balls. It is added to soups with other meaty ingredients to enhance the overall flavor of the Bak Kut Teh.
A mushroom with a slender stem and a small cap, is often used in Asian cuisine. They are used as an ingredient in Bak Kut Teh, served with broth.
It can be round or flat, with a cap and stem. The texture and flavor will vary by type, but they usually taste soft and earthy. Suitable served as ingredients with broth.
Beancurd, also known as tofu, is a common ingredient in many Asian cuisines. Tofu has a light nutty flavor and soft-silky texture. It usually cooked together in the broth.
Lettuce is a leafy green vegetable with a mild, slightly sweet taste and a crisp texture. It is served as a side dish to balance the rich taste of the Bak Kut Teh soup.
Usually sliced/julienned and mixed with various seasonings for extra flavor. It is often served as a refreshing side dish to spicy or savory dishes for Bak Kut Teh.
Plain rice without any seasoning added. It is a common staple food, often paired with dishes such as Bak Kut Teh. White rice is meant to complement the flavor of the main course, not compete with it.
