Ben and I started day 7 with breakfast with my father. After 12 years leaving Malaysia, we tried to meet up with families as much as we can.
My father brought us to another Bak Kut Teh restaurant. In Malaysia, pork rib soup is served whole day; breakfast, lunch, dinner and supper. This particular restaurant only served breakfast because they will sell out by lunch time. Apparently, it is run by an ex-neighbor.
Chinese tea is always served with Bak Kut Teh. Tea has cleansing effect on greasy food and cleaning tea cups, :-).
Fresh cut chili and raw minced garlic are a must condiments for Bak Kut Teh, accompany with light and dark thick soy sauce.
My father ordered an individual pot of “big bone” as I recalled correctly. Look at the skin of the pork. The bak kut teh here is different from our first bkt meal. The broth was thicker (more gelatinous) and darker. I think this version is the one that made in a big pot where the meat has been simmering for a longer time.
Ben and I shared a mix pot.
We had a leaner cut of meat. Our pot also has pork intestines and pork ribs. We wanted to order pork stomach at first but was already sold out.
Ben’s favourite way to eat rice, either doused with soup or sauce.
On the side, we ordered a serving of chicken feet. They were too tender, breaking up the moment we picked them up.
We also had a pot of tofu puff. The tofu puff used in bak kut teh is usually rectangle shape. I cant this type in Richmond.
The meal was RM55 (CAD19).
After breakfast, we came across a fruit stall selling ciku. I bought some to snack as I have not have this for more than 12 years.
The ripen ciku is extremely sweet. However the unripen ones will leave an unpleasant feel in your mouth with tannin like stuff sticks to your tongue.