4 munchies: Simmered for several hours in a fragrant broth made with a variety of herbs and spices including star anise, cinnamon, cloves, dang gui, fennel seeds, and garlic, I absolutely enjoyed the rich flavour and slightly thicker consistency of the broth. Ribs were fall-off-the-bone tender; best eaten dipped with dark soy sauce and the sizzling hot soup. If only there were more places that sell Malaysian-style BKT in Singapore! #Burpproved