Ye Ren Bak Kut Teh (Serdang)

Bak Kut Teh is a Chinese soup popularly served in Malaysia, Singapore and also cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and at its simplest consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.
(Extracted from : http://en.wikipedia.org/wiki/Bak_kut_teh)

This is a pretty famous retaurant serving Bak Kut Teh in the town of Serdang. This place is always full of people especially weekend, no matter lunch time or dinner time. Thus, if you would like to have a taste of the Bak Kut Teh, better be early! Otherwise, you could have your dinner with some dishes instead.

The Bak Kut Teh soup, though is a little bit salty to me sometimes, is considered above average to me. It is worth a try indeed, at least to find out why the restaurant is a crowd-puller! Anyway, there are quite an amount customers who go there for their dishes, but it might be that they are too late for the fast-selling-out Bak Kut Teh, like us too? :P

Bak Kut Teh


Bak Kut Teh


Vegetables


Mapo Tofu
Mapo doufu (Mapo tofu) (Chinese: 麻婆豆腐; pinyin: Mápó dòufu) is a popular Chinese dish from the Szechuan (Sichuan) province. It is a combination of tofu (bean curd) and minced meat, usually beef, in a spicy bean-based sauce, sometimes with other ingredients such as water chestnuts, onions or wood ear fungus.
(Extracted from : http://en.wikipedia.org/wiki/Ma_po_tofu)