How do I describe this? Think Klang Bak Kut Teh without the claypot. Then tone down on the herbal taste. Remove all the bean sticks, straw mushrooms and bean puffs. All spare parts like liver and kidney are available separately. Yam rice is available on top of white rice. Serve in plastic melamine bowls.

If I want real herbal Bak Kut Teh, I’ll stick with Klang style. At least the claypot keeps the soup warm longer than melamine bowls can. Or maybe just stick to the predominant peppery style Teochew Bak Kut Teh. Not coming back.