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2011-12-31
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Another Malaysian favourite among pork lovers, bak kut teh is the type of meal that we order feeling super hungry and impatient, and end with big smiles masking our regret of overeating.Shun Heng serves dry bak kut teh, which is essentially the same (or similar?) soup reduced to a thick sauce, with dried shrimp/squid and okra. I find that it draw a super rich flavour from the meat (lean meat and ribs are my favourites).I find the sauce to be caramel-like - smoky, sweet, and thick - but in a sav
Shun Heng serves dry bak kut teh, which is essentially the same (or similar?) soup reduced to a thick sauce, with dried shrimp/squid and okra. I find that it draw a super rich flavour from the meat (lean meat and ribs are my favourites).
I find the sauce to be caramel-like - smoky, sweet, and thick - but in a savoury way. They also serve it with some regular bak kut teh soup on the side, so the dish has some wetness to it if you prefer it.
They also serve yam rice (if you're lucky - it's not available more often than not), which makes a perfect pairing with the dry bak kut teh.
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