WHERE TO EAT The best Bak kut teh in Malaysia (according to food experts)

"The pork ribs were cooked till tender and fell of the bone easily. I especially enjoyed the thick, hearty broth, which was slightly gelatinous from the fatty pork."

"The huge yet tender chunks of meat were greatly appreciated and the soup was tasty with a signature Klang Bak Kut Teh taste."

"The meat and soup tho, was excellent! Pork cooked to perfection and so soft you can pry it off the bones just by using your spoon, and the fats? Oh my, they are so flavorful it’s a sin not to have. The soup is thick, packed with herbal goodness."

"The bak kut teh is mild on the peppery taste as compared to Singapore Bak Kut Teh, but the herbal taste is simply alluring and makes you reach for more."

"The soup tastes like a cross of very flavorful, condensed Bak Kut Teh soup and braised pork gravy. I am sure anyone who’s new to this style of Bak Kut Teh would be pleasingly overwhelmed by the great aroma and flavor."

"Like the old times, they still serve the best Bak Kut Teh in town! Slurp slurp** Yummy Bak Kut Teh!"

"The bak kut teh definitely packs a punch. I like the soup, and you know that they’ve cooked everything right when the meat falls off the bones easily, and intestines didn’t need more than a few seconds to chew through. It was overall a rather satisfying experience."

"Upon our first sip, we fell in love with the broth. It was thick, rich, and very herbal-tasting."

"Klang's soup Bak Kut Teh usually has a dark, thick and herbal like flavor but when it comes to Hok Lai's soup, it is clearer and has a light flavor to it. The Bak Kut Teh in Hok Lai is best eaten with Yau Char Kuai and a pot of Pu Er."