There are few things as comforting as a steaming bowl of bak kut teh — especially when you slurp up the soup and meaty pork ribs with some fluffy white rice. The dish (its name literally means ‘meat bone tea’ in Chinese) was said to be brought over to Southeast Asia by immigrants from Fujian, China, who concocted a dark broth by boiling pork with herbs, spices and soy sauce. The Teochews and Cantonese later adapted BKT into their own cuisines (the Teochew-style BKT with garlicky, peppery soup is more popular in Singapore).

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