Back to 1900s

Bak Kut Teh together with Hainanese chicken rice is one of the iconic dishes of South East Asia. How did the unique style of ribs & bone soup come about? How did it become world famous? Making soup with ribs & bones is not unique in the South East Asia Region, indeed it is ubiquitous throughout China since time immemorial. Everywhere there are Chinese communities, there is some form of ribs & bone soup. But, the Malaysian style of Bak Kut Teh - the most famous of all ribs & bone soup in the world - is a fairly recent creation.

Bak Kut Teh is commonly consumed in both South East Asia. The origin of Bak Kut Teh is unclear, but it is believed to have been brought over from Fujian, China and to have derived from the Fujianese dish. In Malaysia, the dish is popularly associated with Port Klang, where the locals believe it to be the place of origin of Bak Kut Teh.

There are a number of claims for the invention of the dish; one claimed that a local sinseh (a Chinese physician) invented the dish in the 1930s, while another claimed he brought the recipe from his hometown Fujian, China, in the 1940s.The dish is also claimed to have been invented in Port Klang for coolies working at the port to supplement their meagre diet and as a tonic to boost their health in the early 20th century. The dish was popular among early Chinese immigrants, many of whom had also come from Fujian.

Today we would like to share our piece of tradition thru a good tasty bowl of Bak Kut Teh soup, we wish to share this awesome goodness for your good health and well-being.