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2013-09-12
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Beside serving normal Claypot Ba Kut Teh(soup type), they also serving Dry Ba Kut Teh. Well, the dish is closer to a kung pao dish than ba kut teh. The soy-glazed pork rib is tossed is a claypot with dried chili, slices of lady fingers and strips of dried cuttle fish. It is cooked until the sauce becomes thick gravy by reduced the raging fire. The taste is so good as all the flavours already goes into the meat. The cuttle fish play an important role as well as it makes the whole dish smell good.
Beside this, we also ordered Ya Mak Choi. Nothing great to shout about, is just a normal vegetable. Overall, I am very satisfy with the food here and the price is reasonable.
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