The name literally translates as “meat bone tea”, and, at its simplest, consists of fatty pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong guai, fennel seeds and garlic) for as long as possible , i.e. days if possible. However, additional ingredients may include offal, varieties of mushroom, choy sum (vegetables), and pieces tofu puffs.
We personally have the highest regard for BKT at ‘Restaurant Yik See Ho’. This place is situated in the vicinity of the Pudu Wet Market and is a hot favourite amongst KL-lites. Some may beg to differ or have their own favourites but for now, we bring all our friends here. Where else can you see the butchers hacking away at the pig carcass (corner alleyway), in preparation for tomorrows rations, from where you sit and eat along the 5 foot way. Grim? Gross? Well, this is BKT, Pudu style!
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