Bak kut teh simply means “pork rib tea” – to make this dish, pork ribs are simmered to create a flavorful soup base, then combined with cloves of garlic and a variety of herbs. Bak kut teh fans love this dish for its distinct herbal aroma.

There are two distinct schools of making bak kut teh - the Hokkien Chinese put soy sauce in the soup base, adding a distinct color and flavor to the broth on top of the herb mixture; the Teochew Chinese version is clearer and lighter, leaning more towards salt and pepper overtones.

Bak kut teh is usually served with white rice on the side, as well as dough fritters and braised pork knuckles.