Bak Kut Teh (Klang Style)

The definitive Klang Valley version of this pork rib soup — a clear, intensely peppery broth simmered for hours with garlic, star anise, and white pepper to a clarity that concentrates rather than clouds its flavour — is the most beloved soup in Malaysian Chinese gastronomy. The Klang town of Selangor, where the dish was created by Hokkien labourers working the port, remains its spiritual home and the benchmark against which all other versions are measured.