Ben and I met up with my families for dinner. My sister in law, Wendy made reservation at a Bak Kut Teh restaurant for dinner. It was a popular restaurant and it was full when we arrived. Luckily, we had reservation.
Wendy specifically ordered the above pork rib soup which was made upon request. The broth is lighter in colour but strong in herbs flavour. It takes an hour to make from scratch and it has to be pre-ordered.
Usual practice in a BKT restaurant is to wash the tea cups and cutlery with hot water in a small bucket that came with all the cutlery like chopticks, small saucers, fork and spoon.
Condiments for BKT are usually chopped raw garlic and sliced fresh red chili.
The rice comes in wide bowl, which is practical for dishes to be added on the rice to eat.
We also had a dried hot pot of pork feet. This was marvelous. The sweetish brown sauce goes so well with steamed rice. The kids just went for the sauce.
The pork feet skins were tender and left a sticky feel on your lips with it’s collagen.
We had to have some vegetables for a balanced meal. I think it was A-choy stirred fried with garlic.
Another side dish that must have with BKT is tofu puff cooked in the BKT broth. The meal came to RM188 (CAD63) for 8 adults and 6 kids.