To most Singaporeans, Bak Kut Teh shouldn’t be the unknown. Pork Ribs served in delicious peppery broth, who could resist. Yet, how many knows of the difference between Singaporean and Malaysian BKT. Since I was in Penang for holiday, a place unparalleled for its diversity and quality in hawker fare, I was in luck to give Malaysian BKT a try.
Bak Kut Teh (Malaysian style): Visually, the difference is distinct. The clay pot is overflowing with ingredients. Besides the mandatory pork ribs, this particular style comprises of mushroom and beancurd skin as well. In addition, as compared to the slightly translucent looking soup of Singaporean BKT, the broth here is brown and clear looking instead. Taste wise, the broths are poles apart. The soup here tastes distinctively of herbs but yet, definitely still delicious in its own way.
Fried Lotus Slice: I seriously believe that despite us being close neighbours, we sure have distinct palates and culinary talents as well. Who would have known that sliced lotus roots would taste so delicious sautéed with vegetables and you tiao? This is definitely the work of a hidden culinary prodigy.
Steamed Pomfret with kway teow and bee hoon: As if brunch isn’t bizarre enough, our steamed pomfret appears on a bed of kway teow and bee hoon. And just like this, you can have your protein and carbohydrates all in one single dish. One key aspect that ties the dish together is the light and savoury sauce that the crew will not hesitate to refill for you.
Hokkien Mee: Once again, we agree to disagree. Another variation to a name that we’re familiar with. This dish was so popular and delectable that the boys wiped out the plate within minutes.
62 Gurney Drive 10250 Penang
Opening hours: 6.30am – 2.45pm, 6pm-11.30pm