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Wednesday, December 30, 2009


Back in the 70s, Oan Ah Lek started a modest bak kut teh (meat bone tea) business in Teluk Pulai, Klang, a Chinese soup popularly served in Malaysia nowadays. The business flourished since then and the next decade witnessed an increasing of venture into bak kut teh business in Klang and Port Klang, and some say in certain areas in Malaysia. Thus, there is about more or less 600 stalls/shops of bak kut teh in Klang & Port Klang itself. Competition is intense in this business however Ah Lek is able to strive to be one of the best bak kut teh in town. In fact, the business was even featured in a few popular food books and magazines.



Today, the business has expanded and the second branch is located in Sentosa Klang, handle by his elder daughter and her husband, while the main branch by his son, Oan Chee Kian.

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About Bak Kut Teh

taken from Wikipedia


Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in MalaysiaSingaporeChina and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anisecinnamonclovesdang gui, and garlic), boiled together with pork bones for hours [1]. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.
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