Bak Kut Teh: A Singaporean Or Malaysian Creation? | On The Red Dot: Food Fight - Part 2/4
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- Опубликовано: 11 апр 2023
- ‘Bak Kut Teh’ a Malaysian dish? Hogwash, declared Singapore when our neighbours made the claim. But as Host Chef Ming Tan would discover, the issue is not as clear as the peppery soup we serve and love.
Malaysia claims that Singapore’s ‘Bak Kut Teh’ is nothing more than spicy pork soup. And that the dish, which must have herbs in it, was named after a Malaysian hawker. But Singapore claims she has eye-witnesses who saw ‘Bak Kut Teh’ being sold in Singapore in the 1900s.
Herbal soup, peppery broth, Malaysia invention, Singapore dish - Food Fight gets down to the bottom of the bowl to find out.
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Much ado about nothing. If the hokkien version is unpopular in Singapore, then don't need to claim anything. Malaysia has their own version, Singapore has their own.
BKT was first used in Klang.
@@NK_Khoo-Malaysian And what is your point? Likewise, Mee Goreng was first seen in Malaya during the 20th century, copied from Indonesia, And noodles were introduced to the Indonesians by the Chinese immigrants in the 13th century.
@@huggybear441 tiny spot, do not insult your ancestor for mee goreng
@@NK_Khoo-MalaysianMy ancestor is safe, and sound. At least they don't get curse by the natives as *pendatang, and yelled at to balik ke cina!* 🤣🤣
I hope Singapore don't get bogged down over these silly fights. Let the Malaysian govt do it in their parliament since they have so much time. 🤣
The Singaporean bak kut teh tastes more like the pig stomach soup in Malaysia. As a Malaysian, I'm not a fan of claiming dishes because the two countries have a shared culinary history. I'm tired of these arguments, but it's fun to understand the history behind the dishes. I was today year old when I found out that the SG bak kut teh is Teochew style.
not it’s taste like pork stomach, it’s exactly the pork stomach soup we have back at home in johor 🤣🤣
bkt is bkt, the soul of bkt the broth itself, replaced it something else, it’s no longer The BKT, no matter how we call it.
none of us care to claim anything, until 1 little tiny country tried to hijack these food just to promote themselves.
Yup, it's pig stomach soup. A popular Cantonese dish
@@Janovial
yes, back in China, they put the whole chick into the whole pork stomach, and cooked in Pepper soup as well, super delicious yet very troublesome to make, putting the chicken into stomach could take a lot of effort.
Singaporeans hijacked the BKT name for the Teoh Chew white pepper pork rib soup. FULL STOP
@@tanahtumpahnyadarahku It's not pig stomach soup it's a completely different dish.
back then, both Singapore and Malysia are all MALAYA. The Chinese go freely between Pennisular Malaysia and Singapore. My grand father traveled for 7 days by boat from China to Singapore and redistributed to ther places and this was a common way Chinese came to Malaya. So u can imagine, there were no boundaries.The Chinese coolies were moving constantly and likely they shared the dish together. However, from what what was presented here is that it seems BKT origine should be the dark herbal soup with dark soy source where evidences traced back to 20s or Singapore and 30s in Klang while the Singapore teow chew pepper version of BKT started in the 50s. As such, it seems that teow chew BKT is already "muted" to be another type of food away from BKT even though it stil carry the name of BKT wghile the hokkien version is dead in singapore even though BKY may have started earlier in Sinapore........
Personallly, i would prefer the hokkien BKT which is so tastefully favored by herbs and soy souce while the pepper version is too strongly favored by pepper that it become pepper soup, remnding me pork stomach soup my mom used to cook at home.
I would say that it's inconclusive. For one, just because the shop was opened earlier, we don't know if they already serve the dish at that time or at a later date. Secondly, due to the origin of the dish being the same (coolies from Southern China), it's possible that the dish developed at around the same time as coolies do move around depending on the work demand at the ports of Singapore and Klang.
I'm more interested on the reason why Penang doesn't have their own version of Bah Kut Teh since it is the sister ports of Singapore and Klang.
@@13gan How do u know that even before BKT was sold on the streets, it was already cooked with different varieties and versions in the Chinese home according to their own taste? for any country to claim the invention of such a dish is a joke.
I am muslim so I dont eat BKT.. I am here to read the comments 😂😂
Chick KuT Teh👍
We got chikuteh and ngaukuteh here in M'sia. Flavours may vary.
Just do a bit of Googling for the locations.
Psst...we won't tell....ok?
Hahahaha yeah man
you can chicken,beef or lamb version😋
Just want to ask ,nasi kelabu from kelantan first for from Thailand? How come I also found it at hatyai ? Is it very important?
You know that Kelantan part of Thailand /pattani empire before Brits separate them right or you just never read history books?
19:02 ur so called evidence of early receipt clearly states kuala lumpur on it
🤣🤣🤣🤣
🤣
Dayum, will Singapore proceed to claim Kuala Lumpur then??? 🤔🤣🤣🤣🤣
How do you think companies trade or buy and sell goods in those days? The seller from Singapore probably had to set up shop in KL right?
That's in the bank's letterhead la.
Emotional damage
tried both, love both. they have their own tastes
the question is who made it first ... not the taste .... SG BKT is just a imitation pirated version of the real deal ...
Great content, can you do bonus part to confirm if Hainan Chicken Rice is actually from China (Hainan), or is it original creation from Singapore?
Hainan immigrants / coolies to Malay brought to them Wen Chang chicken rice dish, which with little changes became Hainan Chicken Rice.
@@ibcyt So which country does the "Hainan Chicken Rice" originate from based on your research?
@@84jordie 文昌雞 (Wen Chang Chicken) is a Chinese dish, Originated from China Hainan. Think of it as...Wen Chang in Hainan. Like...Geylang in Singapore. But having tried both dishes in Hainan, Singapore and Malaysia. It's safe to say it's been tweaked to local liking. Singapore chicken rice would be more accurate. The China version is cooked with coconut water, which the local does not. I bet they used the name Hainan Chicken Rice just to remember where they originated from...
@@Athrunwong I'm from Malaysia, but always gave props to Singapore for that dish. I have never tried Nasi Ayam with coconut water, sounds like it won't really suit our palette (msian and Singapore). Am glad how they modified it to suit our taste buds.
@@84jordie
The chicken was cooked with coconut water instead of water. It’s actually pretty nice. Kinda like you know the Pandan Ayam? Doesn’t sound good but actually very good? Yeah, that kind of thing. Each to their own.
To know who created it is only a sentiment. Eating it is the experience. Food is food. It can come from anywhere and any person. We eat to enjoy.
Malaysia Generally don’t enjoy Singapore BKT.
Singapore has her own unique and delicious Bak Chor Mee, fried prawn mee, yet tend to steal other famous food from other places.
@@tanahtumpahnyadarahku but funny Malaysia & other places like to sell to Singapore.
Singapore doesn’t “steal”. We bought it bc we can.
@@winsonleow9660
其实如果你的英文不好的话，可以写华文的，我们马来西亚的华文英文马来文都ok的 👌
@@tanahtumpahnyadarahku It's not stealing. I believe they are introduced by Malaysians themselves who became citizens of Singapore.
@@Janovial
look at what Singaporeans and the tourism of singapore did back then in early 2000, they steal the origins and name of the popular dishes which are not from Singapore, just to promote their own tourism.
Food is a shared culture. If people want to argue where it comes from, can we said it comes from China since Chinese ppl emigrate from China? Is there a need to dispute to this extent? Just be thankful that we can have so many variety of food available here.
That's right. BKT is non Malay since it is not halal. It is from Chinese origin and evolve until now where there is distinctly Malaysia and Singapore version
By chronology, the flow is from China to Malaya to Singapore.
As Singapore is majority Chinese, BKT is then a Singaporean dish. Malaysia can claim the Malay dishes like Nasi Lemak, too bad Indonesia also claimed it.
@@contrarian2496 Singaporean claim BKT White, Malaysian have no comment, however if Singaporen claim BKT black as well, possible unless Singapore version is outstanding
@@contrarian2496 Singapore chinese can claim yellow banana is theirs IP
I don’t know why it’s even important to claim which food belongs to which nation . I mean each country surely has their own improvise version . Let’s just enjoy the culinary art rather than creating sentiment . Food should bring people together not the other way around .
that’s how people steal culture and names.
My city Muar is famous for otak-otak, we never claim the food was invented by the Muar people. Singapore government goes marketing to claim BKT was invented by Singaporeans is a sicko.
to promote tourism through false advertising.
I believe we need to stop arguing over our food. We were all part of one country once
@@MsDil21
there was no any argument, until Singapore tried to claim this and that, and deny this and that
There's a similar dish in Mainland China and Taiwan called "Herbs stew Pork Ribs" (藥燉排骨). So, very likely Bak Kut Teh was actually evolved from that dish once the Chinese immigrants arrive in Malaysia and Singapore.
Did you even watch the video? That was the entire point lol. :)
chinapore has no culture that is why they love claim Malaysian food
Finding the origin takes more than interviewing few people. Creating documentary like this is just like writing essay, you have the freedom to strengthen the side of the argument you want to present. This video clip does nothing to clear the air so why bother making it at all. Moral of story: if you don't understand, don't claim so. There are overlaps of identical or similar food between Singapore and Malaysia (more broadly in Southeast Asia) and have either side claiming on the origin without proper primary evidence and research is unwise.
they could have just tell people how they created the so-called Teo Chew Bkt (by modifying from the real BKT),
but they choose to steal and name of BKT and made up a lot of nonsense just to confuse the world BKT is actually from SG.
the fact is, they brought BKT from klang to SG thru ports, they tried to recreate BKT in sg, but failed, and cause Local people started to dislike it, until they replace the broth to Pepper soup, which so easy to cook, almost everybody in Southern Malaya know how to cook it.
the soul of BKT is the broth, you replaced it with something else, it will be no longer a BKT, period
Chinese history in Malaya is poorly archived by the British government. Klang city is at least 500 years older than Singapore, even Baba nyonya in Singapore originated from Melaka. How on earth do Singapore Chinese people claim Chinese food like BKT and Hainan chicken rice were invented by them?
Pls don't criticize CNA or any made in Singapore production too hard......we are not exactly well known for our writing verbosity, intellectual creativity and what not....despite being a rich developed country since the late 90s.....
Compared to our counterparts Hong Kong film industry,Japan's anime and literature and even Korea's drama which used to have a reputation for being cliche and cheesy and superficial and plainly just stupid have improved leaps and bounds and produced quite a few heavy hitters the past few years.....I quite like the drama "hell is other people"
Singapore is a intellectual and cultural wasteland suitable only as a dumping ground for all sorts of refugees from south east Asia.
@@jont2576Agreed with your 1st para
Indeed there are many overlaps in culture between Malaysia and Singapore. After all, the 2 countries are effectively brothers; their history were intricately tied together mostly harmonious. In fact, these 2 brothers are more culturally identical than Peninsula Malaysia and Borneo Malaysia (Sabah and Sarawak)
Do you have Nasi Goreng Pattaya in Singapore? It seems like this popular dish in Malaysia doesn't exist in Pattaya, Thailand.
We have our Indonesian Chinese version of Bak Kut Teh as well. My mom’s version is different from both Hokkien and Teochew versions though. Hers is without adding peppers and herbs. She usually adds pickled cabbages when cooking the soup. While in Singapore, they’re one of the BKT side dishes.
This show is nonsense. Who invented Bak Kut Teh. We got a choice TeoChow Singapore style, or the Hokkien Malaysian style, or the indonesian Chinese style. It's all From CHina.
@@stevenlouie6922he just said he had the recipe he didn't say it was theirs. that's what he meant😊
Another winning documentary in this series with Ming!
The question of whether Malaysia or Singapore invented laksa, nasi lemak, bak kut teh etc is fairly simple. There would be no such question if Singapore didn’t get kicked out by Malaysia due to political reasons back then. Historically Malaysia and Singapore both shared a same bond together.
I need to repeat this, stop talking abt sg and msia were one country. It was such a short union more 50 years ago. Today Singaporeans are so different from msians. Msians seem to think we are like them. No way. I can spot a msian easily from dressing, face, accent and character. They are so old sch.
Actually it’s a blessing in disguise that we got kicked out
@@malibumondsg74 😂
@@malibumondsg74i thank god every minute we are not part of malaysia anymore
There were dishes created before Singapore joined m'sia and after S'pore became independent.
Singaporean and Malaysian Bak Kut Teh are not the same. Singaporean bak kut teh and a pork intestine soup in Thailand taste exactly the same, both came from Teochew. But Malaysian Bak kut teh, taste completely different.
From your tastebud, which one is superior? Because I've only tried the Malaysian one, and can't compare.
@@84jordie
Let's put it this way, if there're only Malaysian bakute available, I'll not eat this dish anymore.
@@markzzzzberg1312
The Chief Executive of HK love the dog food in Spore, he never mention anything about Klang ones, in fact, nobody wan it except Malaysians. 😁
@@andrewlim7751 not on;y your species love dog food but your type also eat dog meat🤣
@@markzzzzberg1312
Well, unlike you, we don't praise ourselves, the commendations of our food are from foreign visitors, I've yet to find a single food that's nice in Malaysia. 😁
As an older Malaysian, many dishes we have here in Malaysia were unheard of in Singapore many years ago……so in my opinion, Singapore is better in marketing, these dishes, that’s all!
many dishes like? name some of them? Or you're just all talk?
Msians super shameless claim everything is theirs. Loser.
@FutaCatto LoL another one with only all talk and try to act Singaporean. Why you Malaysians always like to act as Singaporean? So ashamed of your own country eh?
Singapore is good at promoting. There's a reason why white people only know Singapore. Its kinda hard because ya know, malays being malays. Not good at promoting and only good at corruption. And then, use religion as an excuse. Pray and suddenly crimes disappear.
@FutaCatto Dont agree with you
This is so enlightening! Looks super tasty!
Half bake stories ..... from what I gather this dish origin was called a poor man's dish. Cause its basically dumping what's left all into a pot and stew the thing for consumption. This cooking method date as far back as tree kingdom's time. Kuli all learn from the same source. The only difference is when they settle down in Malaysia and Singapore their recipe is base off what they can get from the dock. Malaysia had much more of a herbal taste and more fat because the kuli gather all the scrap from the bottom of those herbal box as well as what's usually left from scraps of lard for cheap, while singapore scrape from british spice mainly consist of paper corn and left over ribs.
As for the name bak kut teh , well ..... sorry to bust bubbles the bak kut is referring to a common calling of a description , while teh was the shipping company logo that had them marked on all kuli back then as property of ...... it simply represent kuli's food. If you really wanna go down the rabbit hole should go to british archive, they should have their old trading record and most likely you'll be able to find out the actual name of the shipping company responsible for unloading the kulis.
Interesting...
I also prefer the herbal version most. It reminds me of my dad cos he love to cook that on weekends.
It's important to note that Singapore and Malaysia share mutual culture, and Singapore was once part of Malaysia before gaining independence. Despite this, some may still wonder why Singaporeans sometimes adopt and claim Malaysian culture as their own heritage. It's unclear what message the CNA TV show is trying to convey, and I'm having trouble understanding it.
It's important to note that Singapore and Malaysia have only been together for 2 years, from 1963 to 1965. Despite only a short period of 2 years, some may still wonder why Malaysians are so shameless to try to claim everything of Singapore.
@@KeoNz self inferior complex 😂
@@KeoNz singaporean should stop cIaiming things from Malaysia.. in 1990's your shameless piece of shlt country imports many tonnes of Rambutan from Malaysia and rename it as "singapore Lychee" LOL butoh pak hang
It's important to note that Singapore and Malaysia share mutual culture, and both was once part of Majapahit kingdom that become Indonesia later. Despite this, some may still wonder why both country especially Malaysia sometimes adopt and claim Indonesian culture as their own heritage. It's unclear what message you trying to convey, and I'm having trouble understanding it.
@@hilariusubaldiasarinarindr9255 majapashit only a small colony in Jawadesh island
plus indognesia has claim many culture from Hindu India, China, and Malaysia
my dad's recipe is similar with Singaporean, just flat soup using garlic & he was never went to Singapore all his life. Also he was born & grew up in East Nusa Tenggara, that is the west side of Timor island. In Surabaya, East Java, the recipe also similar with Singaporean & they called it, bak kut. So, I think it's the Chinese recipe. But, I must say I prefer the Hokkien one, the Malaysian. I like the herbs.
The question is: Who name pepper pork rib soup as Bakuteh? Thais can't differentiate Teo chew kueh chap and singapore "bakuteh" other than extra garlic.
singaporeans are bunch of bananas . it literally means meat bone tea
BKT is a marketing tool for Teoh Chew white pepper pork rib soup in Singapore. There is another Cantonese BKT version in Malaysia, actually, that is pig opal and pork soup cooked in a clay pot. I boycotted such BKT, another fake BKT in Malaysia.
Well, now I really feel like I should go get a bowl of Bak Kut Teh in both styles to truly settle the debate of whether I like one over the other. And I guess I'm heading down to Maxwell for the true taste of Hokkien Bak Kut Teh...
chinapore has no culture that is why they love claim Malaysian food
Klang BKT is the superior one in my books. Plain pepper soup as in SG BKT is just too simple when compared to the complex rich taste of Klang BKT.
Klang bkt is herbal soup uses inferior pork. Oily. SG btk uses premium pork. It’s about the pork, not herbs.
@@sart3735 premium pork my ass-lah... doesn't make any difference if the recipe is garlic and pepper and just add water. where is the imagination? such a bland and uninspiring dish. Go and try Weng Heong, Teluk Pulai and Mo Sang Kor in Klang first-lah... then you come and talk!
According to history, a man turn bkt seller from coolie. He said coolie from china cannot tahan the humidity here and get sick easily. A Chinese doctor recommended cook pig bone with pepper and fresh garlic to remove the 湿气 from the body. As there spices are cheap so fit their bill. A Chinese after learning from SG then go klang to setup shop, but then Klang are more prosperous than SG, so he added expensive herd into the soup for those Malaysians who are rich and weak.😂 This is real history.
@@HawkishMerlion1965 then it's msia copied sg. Lol. Klang is rich you sure? My grand parents told me even during british malaya days, SG was seen as more of a city. Msia was a farmland kampong cos they have land.
@@sart3735 anyone prepare a new BKT, using iberico black pork then must win this contest😁
No need to argue, important is which restaurant is delicious
The Singapore bkt is actually what Malaysia call pepper pig stomach soup.
Who lah the first person that so 'clever' to name it as bkt in Singapore 🤦🏻
“The Hawker”, LOL
lol
Its the same like the malaysian style taste and looks like taiwanese 药炖排骨。😂😂 history of china is way far back behind compare to malaysia. U ask people from china and taiwan they will know.
The Malaysian version of BKT is herbal soup.. wonder why call Bak Kut teh when the star is the herbs?
@@ditsygirl5409 you'd have your answer if you know what bak kut teh means
I love Bak Kut Teh, when I eat Bak Kut Teh I remember the similar food we have in the Philippines which is Nilaga...
Or Bulalo.
Anyone here recall the dark herbal and yet potently peppery BKT at the Bukit Timah FC in Singapore? The stall was located in the centre of the building, and operated from 1978 until about 1997. Today, Ng Ah Sio's version is the closest but imagine that with more umami! Nope it does not taste like Klang BKT, does not have the herb sweetness.
- 🇸🇬 Peppery Bak Kut Teh Good 👍 energy booster soup for all ages. ✅️
- 🇲🇾 Malaysia's Herbal Pork Soup for after-major-surgery or senile elderly discharged from hospital. ❌️
I am not interested in the fight of where bak kut teh originated.
But why are some receipts to some hawkers in the 20's are the proofs of where bak kut teh started?
That just proofs that they sell tea in the early 20's, nothing more.
did you even watch the video? The receipts are proof that the tea trader supplied tea to BKT stalls in the early 20s
Why KL got no tea meh? Why Klang had no tea leh? Why har?
The history here all Sala lah! The very very ancient origins of this dish comes from the Cantonese way back 18, 1900 century. That is called brewing Chinese herb pork rib soup 藥村排骨湯 by the Cantonese. As u know Cantonese is good at & traditionally since 2200 years ago which is 200BC history relics that this tribe 粵already consuming soup already. The King was called kingdom of Nam Yue 南粵國. My time in the 1960s, the majority Hokkien & Teochew don’t drink soup & don’t know what is work-hey in culinary. But frankly speaking, the originator root is from the Cantonese from Malaysia Klang brewing herbs with pork rib whereby the Hokkien learned it & add 1 more ingredient i.e. pepper seeds. So it becomes the the Master Cantonese plus the Hokkien peppery spice version with herbs. In Spore the Hokkien also come out 1 version that is lesser herb or no herb with dark soy sauce(dark soy sauce is Hokkien specialty they cook every dish with this). The Teochew style Bak Kut teh then in the 1950 or 60s comes out their own version peppery Bak but teh. So the originator is a Cantonese Chinese doctor that prescribe the formula from ancient herb book. That is why KL version of Bak Kut teh have very heavy herbs Bak Kut teh which is the Cantonese 藥材排骨湯 plus the pepper seed added on by the Hokkien. That is why the Cantonese plays a very big role in inventing this soup. And you will notice that there is a lot of Hokkien people in KL & Klang ( Hokkien population is more than Cantonese) speak very good Cantonese. So that is the history not many people know. However, the boss Ah Hua Bak Kut Teh in Shelton way did mentioned the history of originator of this recipe soup.
out of curiosity, may i know where did you read about this? i'm plainly interested to know :)
Prompt me again if u really interested to know. Because this one very long story…I think start from pre or post Japan WW2.
@@stanleyyeep1 yes please, especially the sources where you read up the information of 南粤国
Sorry, the Kingdom you referred to was called the Warring State of Yue, made famous by King Goujian who fought a long war with King Helu and later King Fuchai of the State of Wu. Nam Yue is present day Vietnam. The State of Yue stretched from Fujian to Shanghai area....not guangdong or guangxi...that would be the Nan Man kingdoms ....collectively we are called the Bai Yues...and who says Hokkiens and Teochew dun drink soups? Is this a cantonese joke?
My feeling is that if we were once part of a same country - Malaya- why wont have the same/ similar foods across each side of the causeway. It is not that confusing to be honest
It started simple, then it spread, then it was added with new ingredients, then it went complicated.
The dish is believed to have originated from the Hokkien-speaking communities in Malaysia and Singapore, who were predominantly Chinese immigrants.
The name "bak kut teh" literally translates to "meat bone tea" in Hokkien dialect. According to legend, the dish was first created by Chinese laborers who worked in the ports of Malaysia and Singapore in the 19th century. These laborers would collect leftover pork bones and cook them with various herbs and spices to create a hearty soup that would sustain them through long working hours.
Over time, the recipe for bak kut teh evolved, with different regions and cultures adding their own unique twists and ingredients. Today, there are many variations of bak kut teh, each with their own distinct flavors and styles.
learn hokkien first.bah or mah(quanzhou） is the correct spelling
@@ongtengkee9225 what ever, Bak Kut Teh was originated from Klang Hokkien, not from Singapore Teochew.
@@denniswoo9334 there is a language problem though.hokkien chuanciu are majority in klang and the word for meat is mah not bah.It is actually called hik kut for pork.Teochew is nek.So not as easy as you think.
@@ongtengkee9225 i am teochew mixed hokkien in Klang. And I have no idea what you talking about. The its probably “Bah” in Hokkien or “Bak” in tecochew. This “Mah “ is it Penangite hokkien? And what Chuan Chiu Hokkien? It used to have many district of hokkien origin in Klang like a few known ones “eng chun” etc.and its shown at their front door of house.
@@liberaltart7531 mah is the correct version from china cuanciu,not even taiwan cuanciu people knew about this.800,000 Eng chun in malaysia are from chuan ciu .The problem with malaysia is they don't know there are different kind of sects within the same dialects .There are ten kind of teochew dialects.Of course malaysians don't know anything about it.
Hi Ming Tan, looking forward to episode on the most fought over dish between Malaysia and Singapore(including Thai,HK, versions as well); chicken rice. Comparing our version to the original one in Hainan. Also the Hokkien Mee episode (KL vs Penang vs Singapore)
Problem is the name of this Bak Kut Teh dish is a very broad term. What are the exact types of herbs and ingredients that were added and brewed over time.
The core issue is BKT not copyrighted by any party. At least 3 common versions of BKT found in Malaysia and Singapore.
I only obsess for klang bkt, other versions are junk for me.
As an Indonesian we feel you, bro :))) Same country try to steal our "Rendang" dishes. Actually these not gonna be a problem if they called the food with the origin of it. Like Rendang Padang, Cendol Java, etc. But their strategy is cover it and blurr it, so next time they can claim it as theirs. Like Bak Kut Teh right now, it officialy become one of their heritage foods. sungguh terwelu:))))
Good to know relatable food history no matter the true origin. Before it became bak kut teh, it was probably a beef/pork rib soup that originated from China (probably Fujian with some influence from Cantonese/Guangdong for the herbal parts?). The people in Malaya/Singapore made it their own version and split it into two kinds which is the Hokkien (herbal based) and Teo Chew (pepper based) versions, and served it with tea. The dish evolved into what it is today and we should be proud to share this dish as it is uncommon to find it anywhere else in the world.
True purpose of food is to nurish and bring us together, not fight over who is superior or who started what. Let's just agree to disagree and enjoy BKT like anybody else.
it’s not about the soup, it’s the Name “BKT”, there is nth called as “BKT” back in China,
Singapore can name their Pork Soup with anything else, but they choose to steal BKT name and put it on something nothing related to BKT except the pork.
@@tanahtumpahnyadarahku 100% agreed
@@tanahtumpahnyadarahku they are not smart enough, steal the name, but In Hokkien! But they claim their version was Teochew, using Hokkien dialect?
@@denniswoo9334
then funniest part is, they forget about the so-called teochew bkt only exist very much later, yet they want to claim the history, lol
@@tanahtumpahnyadarahku we are talking about the herbal and black bkt! Finished the documentary before you comment again!
Di Indonesia juga ada bakut, sop babi pakai sayur asin. Kalau pakai ayam namanya yamkut (versi halalnya). Sop ini dikenal dg label Chinese food, ya artinya makanan dari China 😁
Karena Bakut di Indo dibawa sama orang Khek/Hakka. Sayur asin itu ciri khas makanan Hakka.
ada 8 Culinary Style dari China, Bakut Indo di bawa sama suku yang berbeda sama tetangga.
Bakut Indo = Hakka, Bakut Malay = Hokkien, Bakut Singapore = Canton
Beda😂 bak kut teh lokal di indonesia cmn ada di batam & tj pinang
*Fun Facts:* Bak Kut Teh, has long been considered a common energy booster dish in Singapore consumed by many menial labourers since the British colonial days, and is now considered as one of the national favourite dishes. But it's completely opposite in Malaysia. The Malaysian Parliament during a debate had rejected and banned the herbal version of BKT as a national dish as it didn't originate from Malaysia.
*@NK_Khoo-Malaysian* Apparently, reading and comprehension are not your strong suit!
Well, we ourselves know our own history and culture, we no need people including our own government to tell us what is the real deal, like Singaporean do 😉
@@huggybear441
Apparently you also having difficulties in understanding history and culture behind the Dishes
@@tanahtumpahnyadarahku l let Indonesia to do all the understanding on my behalf. If they say all Malay cuisines, and cultural heritage in Malaysia were stolen from them, l don't doubt them. 😅
@@huggybear441
Little Red Dot got nothing, so let others to do your kiasu works?
Ok la, by your Kiasu Mentality, every thing u claim is right 👌 right right right 👌
I like how this documentary looks like a criminal investigation 😂
Bak Kut Teh itself is a Hokkien word, Since Singapore claimed their version was a Teochew. Now they only has 1 stall selling Hokkien Bak Kut Teh, as compared to Klang and all over Malaysia. So they basically admitted they lost the originality of Bak Kut Teh. Just wonder the so call first inventor of Singapore Bak Kut Teh was Hokkien or other Chinese dialects? If he was the first, why other changed the recipe but he remained?
This also let me think of possibly Cili Crap also a modification of Malaysia Cili Crap from Negeri Sembilan.
Well said
I don't think S'pore only has one store selling Hokkien Bak Kut Teh lah, I grew up eating the Hokkien version in my neighbourhood hawker centre, I actually didn't know that there's a Teochew version until I was much older. I still prefer the Hokkien version even tho' I'm a Teochew myself. The reporter already said that the dish originates in S'pore, unless you don't trust CNA reporting, oh well...
@@cycglplg yes, I don’t trust CNA reports, even got western journalists reported Hainan Chicken rice, Char Kuew Tiew also from Singapore. So I not surprise that if someone claims Musang King also from Singapore.
Singapork didn't event dishes.. they invent table.. so watever dish u serve on the table is automatically invented by their almighty Superman Lee... How can all food from north to south of Msia is invented in small little island.. bizarre.. but tats how kiasu gets u.. ignorance n perangai sebiji Babi
Next thing you know..this shameless chinaporean will started to cIaim Penang Asam laksa, Sarawak Laksa, etc 😂😂😂
CNA is a state control media from chinapore and not a credible source
Tried this one when i visited SG, and also their chicken rice. These two food always remind me how tasty SG is❤
chinapore has no culture that is why they love claim Malaysian food
Good show. Suggest to do one for Hainese chicken rice whether origin from Mainland or SEA? 老婆餅 origin from whose wife? 煲仔飯 whether they cook little boy inside the pot?
He must give all documents to the museum for safe keeping. To claim our heritage
The white pepper could be sourced from Sarawak 😝
Thank you Ming. Now I learnt today Singapore had bak kut teh from 1920s while Malaysia had Bak Kut Teh from 1930s.
i like how in 2:35 they blur the license plate but then proceed to show them in the next frame
i used to prefer black bkt. but thats until i realised that its because its difficult to find black bkt in sg, not because I really preferred it a lot over white bkt.
There is hardly any good black bak kut teh in Singapore to be honest. Most are bad, very few are average.
@@daniellew2271try batam bkt
Think about it, why would you call a soup "teh"? As my father and uncle tells it, Hokkien people in the old days have nicknames and Lee Boon Teh was called "Ah Teh" and his friends and customers called him "Bak Kut Teh" after he started the business and became well known as the destination. As my elders tell it, Singapore pork soup sellers figured out the name was good marketing, and hence started selling their version calling it Bak Kut Teh..
its simpler than you think. As for why its called "teh/tea" is just simply the fact that teochew coolies likes to drink tea while eating this dish to cut through the greasiness hence "肉骨茶/pork bone "tea". How's that? Definitely more logical and plausible than someone named "Teh“?
@@KeoNz
LOL,
Teh = broth cooked with Herbs, just like Tea Leaves,
or a “TEH” cooked in Ribs+herbs instead of Tea Leaves.
BKT was called as BKT before people started to add chinese tea to be served along, DUDE🤣🤣
Chinese Words are far more complex than your simple mind, DUDE🤣🤣
@@tanahtumpahnyadarahku nope. 肉骨茶 = meat bone tea。 simple as that. You tried to make it complicated to distract others from the fact that your pork offal herbal soup has nothing to do with meat bone tea 🤣🤣
@@KeoNz
just like i said to u so many time, u have Zero sense about food culture, and the Art of Chinese Words.
and u r ignoring the whole history and fact that, the so-called Teochew BKT only created back in 1960s. LOL
@DannyTandfi just like I said you're bad at articulating yourself in English since you have bad comprehension skills? 🤣 you really need to go back and relearn history. 1960s? Who told you so. Sg BKT was started by coolies from teochew china working in clark quay back in early 1900s.
bullocks la. The hokkiens were already in Malaya during the 1500s. You just need to look at the origins of the base materials which is garlic bulbs in the soup. It's from another less well known stew, the "Hong Bak". With some spices not readily available more local ingredients were introduced to the stew which eventually evolved into the BKT. What's even more preposterous is that geezer who just because he has some receipts implied that they supplied tea to the BKT stalls. Dude, bkt doesn't even have tea leaves in it. This chef Ming is as faux as I am. Just because I can cook, I don't call myself a chef
I think he meant they used to sell tea to bak kut teh shops to drink.
dude, don't try to be smart alec la. Nobody say there's tea leaves in BKT. Teochew people like to DRINK tea when eating BKT to cut through the greasiness.
Those Hokkiens in Malaya during the 1500s are found mostly in Melaka and old Temasek, where the Peranakan culture evolved from...so if you are right....then Bak Kut Teh should be from Melaka?
Then why teh? Most like the name comes from that guy named teh then 😮
In Tanjungpinang, you can find the herbal type of bak kut teh and that is the common one. I only know the peppery type when I came to Singapore.
Mirip de thou theng ya
Just had SG BKT for lunch just now. My family’s favorite.
I'm sorry man... When it comes to sg Bak Kut Teh, I was willing to give it a go and try it once at a food court. It's truly pork pepper soup.... I appreciate Singapore have a good drinking culture of eating it as a hangover food. But when it comes to taste and just enjoyment, I'm sorry I did not enjoy the Singaporean one, it lacks the meaty brothiness that I'm used to with the Malaysian one. The pepper just over powered the broth, this is something you can pull off with pork offals.. but I imagine if the Japanese tonkotsu ramen boys would make stock to let pepper overpower their base pork broth- this is how I feel about SG BKT. Malaysia you do have a spectrum of the teochew and the hokkien style. The teochew style we had do not have so much pepper and have a nicer pork broth flavour.
Pepper is seasoning, not a base for soup.your base flavour should come from the protein.
why u try food court bkt? No one tries popular dishes at food court. Its only for convivence sake. No one will ask u to go ______ food court to try local dishes. Its stupiditiy.
@@jonathanchia9167 it is a famous one that is in foodcourt. Very nice of you to call someone stupid cause I didn't like your food.
I eaten a few hawkers that did a better job than full restaurants. I don't think I need to defend my statement with you cause you already lost your credibility by calling critics stupid.
Some of the best hawkers are in the food court. I didn't just go randomly to any food court.
@@lofu32 You cant find good food in food courts. Its usually BKT restaurants or hawkers. Food courts is like the worst place to find any kind of food in sg. Thats why i dont trust your review of BKT if its from a food court.
@@jonathanchia9167 you do know both your initial Michelin are from food courts. Tai Wah Bak Chor mee and Hawker Chan. Secondly when I say foodcourt and hawker, I'm referring to the same thing. Not the mall foodcourts.
@@lofu32??theres a reason why they are named differently. foodcourts are in malls. Hawkers are outdoors. Therres a reason why the herbal BKT stalls in sg are not as popular as the pepper soup ones. Likewise theres a reason why Bar chor mee is not as popular in malaysia. Different palettes
Oh .. just get over it. Singapore and West Malaysian Chinese culture are practically the same with the same legacy and shared history. Nobody can lay claim to something that is a shared heritage. Only politics and uneventful boring pundits require us to lay claim and create some pathetic Kardashian fake drama.
The grandfather of the Klang guy was probably just making an ironically good joke and everyone believed him. Many other Klang bakuteh shops also claim they are the first too. Meanwhile, as for Singapore, the so called tea delivery note could probably meant tea deliveries to gambling and mahjong joints, opium dens and brothels. Those joints consumed a lot of tea historically.
It's sad when a food pundit becomes an investigative journalist.
But there is economic incentives for Singaporean to claim this as theirs. Singapore does not claim Tom Yum originate from Singapore instead of Thai.
LOL, don’t simply make conclusions about West Malaysians’ food,
the food culture in West Malaysia alone are divided into Northern, Centre, Southern, East Coast, inland and pantai, foods in all these region are totally different, dude🤣
and those so-called Singapore’s Food came from different region in Malaysia, which sound super duper ridiculous 🤣
Bak Kut Teh- Centre Malaysia,
Prawn Mee/Hokkien Mee- Northern Malaysia,
Chilli Crabs- Southern Malaysia,
so basically you are trying to say the whole Malaysians learned to cook in Singapore and brought all these dishes to different parts of Malaysia? LOL
@@liberaltart7531 yup.
.. just like Hainan chicken rice, we didn't take that from Hainan
@@tanahtumpahnyadarahku ok Mr. Kardashian.
@@jon_nomad
Poor Singaporean, has Zero Sense about food culture, LOL
The best Nasi Lemak is the one you remember when u ate as a kid growing up.
Despite its fancy creation or refined or more and more ingredients offered today, my Nasi lemak will always be a banana leaves wrapped coconut rice, 1 hard oil egg, 1 small fish, anchovies with peanuts and sweet samba chilies that cost $1.50 😂😂😂😂😂
i have the first moment of bak kut teh with the dark version from my aunt who worked in Malaysia. Then I know the clear one when i visited Song Fa in SG. it looks like kway chup with pepper soup.
Bak Kut Teh from Klang a town in Malaysia
Nah its from Clark Quay port in Singapore
@@KeoNz boooooo... its from klang
My 2 cents, Singapore only left Malaysia in 1950. So everything that happened before then should technically be Malaysian.
Malaysia doesn't exist till 1963 dude.
Lol....Kedah was part of Siam before...so how do you account for Malaysia being Malaysia before 1950? You do not even know your own history....
Bak kut teh is historically a staple of Hakka tin miners who carried it with them to sustain them during their day-long work. I don't know, did S'pore have tin mines before?
while in Medan, Pekanbaru, Palembang, Jakarta and Pontianak also have their own version of Bak Kut Teh brought by The Peranakans Centuries ago
Malaysian and Singaporean bak kut teh are so different. Just each to their own lah, no need to argue where it belongs.
the Bak Kut Teh name was hijacked, and Singapore is defaming the Bak Kut Teh name with the bloody Pepper Soup.
@@tanahtumpahnyadarahku Stupid uncultured JiuHuKia, BKT has 3 types, not just the pepper version.
Why do you see it as a fight? Knowing the true history is never a bad thing besides the loud minority of weirdos
@@Magnarizon
there was nothing to argue about, until some little tiny red dot claims it
@@tanahtumpahnyadarahku We don't claim. Most Singaporeans accept that there are two versions. On the contrary, most Malaysians love to claim any SouthEast Asian food as an invention from Malaysia, even to the point of arguing with Indonesians.
the bkt stall owner said there was a 传说，which means ‘legend’ that says this dish sounds like his grandfather's name. He is also not very sure who created the dish. 😂
come to Klang to find out what the Real Home of Bak Kut Teh looks like.
i’m from Johor, i will never eat Bak Kut Teh in Johor, only in Klang or KL.
I like his audacity to try to claim that the teh from bak kut teh comes from his grandfather's name. malaysia boleh
Anyway teh means Chinese tea!
That BKT stall owner doesn’t represent truth. He is not the first BKT in Klang. His grandfather stall was the popular ones in Klang in early 1960s. He is chosen by your Singaporean to be interviewed so it does not mean anything. You should ask people of age 90s -100s in Klang to find the real truth.
@@liberaltart7531 same for S'pore. there are old people who said the dark version of bkt also existed in the 20s in S'pore.
It's better to acknowledge that the price is always increasing and no longer a coolie dish, funnily there is no instant noodles version or as a sauce condiments
My colleague likes the (Hokkien) Malay one, she says it’s richer and has stronger flavour just how she prefers her food.
I like the clear (SG BKT) version because that’s the one I grew up with. One of my friends’ mother used to bring us a big container of BKT when we’re in university.
Then, when I went to SG for the 1st time, my friend took me to eat BKT and I was surprised to find how familiar its taste was, taste home.
At the end of the day, in my opinion, food is all about preference. ❤
Good research and presentation! Ming and gang.
I agree to Mr Tony Boey findings! Being a Hokkien and growing up along Singapore River, the BKT I had during my childhood is actually the black herbal BKT. Almost everyone will order a paper wrapped chinese tea (usually 铁关音）and prepare a pot of "Gongfu" tea. They will chat over the pot of tea!
BKT was started as food for harbour labourers or coolie. It was started in Klang harbours. The ingredients included herbs were to boost the energy of the port labourers. It slowly spread to entire Malaysia, including Singapore. However Singapore then was the centre of spice trade, so the Teochew community “changed” the Hokkien Bak Kut Teh to black pepper style, as it was cheaper and didn’t involve the secret herbs recipes of Klang Bak Kut Teh. I use the word change instead of evolved, as it was actually not the same, directly using the Hokkien BKT dialect just and opportunistic characteristics of Singapore Teochew. This clearly a misleading rather than evolution.
Tony Boey clearly biased toward Singapore which I can understand, but should not twist the facts, especially Malaysia origin BKT offspring still operates the same recipe in Klang, compared to Singapore an old lady workers of the previous owner.
Use common sense, why the black pepper Teochew BKT not name their food using their own dialect? Why Malaysia got thousands of Hokkien BKT….
Perhaps Singapore should changes their Teochew Style using their own Teochew dialect morally instead of shamelessly using other’s dialects.
If you were enjoying BKT with paper wrapped Chinese tea, then you are not old enough to proof the origin of Bak Kut Teh. BKT was originally for the port labourers. The port labourers normally consume the food with plain water, only affordable people drink Chinese tea. Teh was not referring to the Chinese tea but actually name of the founder. The defendants of the founder still selling at Klang. Bak Kut Teh, mean Bak=meat, Kut=Bone, Teh=Tea, by rights it should be soup, or “Theng” in Hokkien. So in this case, Teh was the Hokkien name of the founder, not mean to be tea.
So Bak Kut Teh mean Pork ribs ( bone) meal selling by Mr Teh.
Thank you singapore for enjoying one of Malaysia's cuisine
chinapore has no culture that is why they love claim Malaysian food
@@markzzzzberg1312thank you China for sending Chinese to Malaysia as immigrants of the Malay Land.
I reckon the taste of Sabah’s Bak Kut Teh is between Klang’s and Singapore’s. Would have been nice if CNA covered Borneo’s variation too!
It would be funny that Sabah has Bak Kut Teh before peninsula malaysia and singapore.
But that is unlikely. It will be funny though.
@@penguinpingu3807 chinapore has no culture that is why they love claim Malaysian food
Indonesian and Singaporean has one thing in common. Which is claiming things. Indonesian claim everything in malay archipelago was belongs to them and Singapore claim everything Chinese is belongs to them.
I can see that a lot of commenters did not finish watching the documentary, therefore, let me summarise it for you people. Singapore's earlierst BKT is the hokkien version, which is herbal and dark, and the earliest time IN RECORD is in the 1920s!
Bak Kut Teh is originally from Klang city of Malaysia
The first shop doesn’t means it’s originating place lah…
@@julianho6791 And the second shop is the originating place!? Hahahahahahahahahahahahaa! malaysia logic! hahahahahahaha!
In 1920 both the Strait Settlement including Penang, Malacca and Singapore, together with the states of Malaya are part of British Malaya. So technically, Bak Kuk Teh should be food originated from British Malaya. Bak Kuk Teh was created by residents of British Malaya who were all British subject.😂
Great documentary . Im proud of being a 'PA SANG LANG' !
How come the olden days they don't have recipe book one meh?
Have we forgotten that when bak kut teh was created, the city called Singapore was part of Malaya, and Malaysia has yet to be created?😂
singapore was part of Malaysia between 1963 to 1965 only…
Malaya= Malaysia, just changed name to Malaysia in 1963.
Malaya (named by British Malaya) Exists (was created) since 1826.
Singapore was not part of Malaya. Singapore and Malaya were both British colonies then. Singapore together with Malaya, Sabah and Sarawak formed Malaysia in 1963
Singapore's history predates the existence of so-called Malaya and Malaysia. The name _Singapura_ itself exist way before Malaya/Malaysia came into existence.
@@lowkokseng5893 singapura was part of melaka sultanate, then Johor Sultanate, LOL
@@Ix-.-xI
before Malaya , it was Melaka, then Johor sultanate, don’t make your own history, LOL
Damm, I ate at Teck Teh many years ago! Only uncles ate there and I was taken aback when I was sitting there. There was no fancy enoki mushrooms, yao cha kwei, etc. The service was like pre WW2. Then an old uncle sat next to me and asked if I was from out of Klang? I said yes and he explained to me that a long time ago BKT was eat what the cook served. So you just say one or two pax and they served what you get. The uncle explained those days customers were simple and not complicated. From Teck Teh that's when Seng Huat appeared (which was correct from this show) and from there BKT was modernised with many extra offerings. Klang along has 220+ BKT shops. I love my BKT (both Klang and SG) and appreciated the differences between both.
When I am in Singapore, my colleagues would take me to Legendary BKT because they said it is less touristy.
Klang area (not city) has more than 500 BKT shops as told by the Klang BKT Association
@@NK_Khoo-Malaysian can't habis makan a lifetime. Now make me craving to drive to the Hokkien Association tomorrow to makan.
@@vincentchin88 I cannot find real BKT in Muar and Tangkak. Have to travel to Klang city to eat real BKT. Not just Singaporens, Malaysians also hijacked BKT name for clay pot pig opal soup found in Johor.
@@NK_Khoo-Malaysian huh? m'sian hijack name of food found in Johor???? msian hijack m'sian ... something is wrong with your brain
Both Malaysia and Singapore all come from South China though many dishes are very similar does it matter if one claim one dish and other. For I know Malaysian and Singaporean cross boarder for work in JB. Plus living in Australia dishes for both country are slight different by hair
What bothers me is the depth (or lack thereof) in the research done to reach this conclusion...
LMAO, loving this comedy from CNA. I think Singapore will claim fish and chips next XD
chinapore has no culture that is why they love claim Malaysian food
Malaysai will defend Pizza originated from them.
I see a lot of commenters saying stuff like "Why do we even need to claim who owns it" or stuff like "food is just food" so here are my two cents :
There is nothing wrong with claiming that a certain food originated from a specific country, because if we all considered food as "just food" without any labels, then how would be even categorize them in the first place ? Like there's probably hundreds of versions of curries in the world, by stating stuff like "Japanese curry" or "Indian curry" or what not, we're just stating that whilst they might all be curry, they're different in the sense of their taste, the way they are prepared, etc. Basically, there's nothing wrong with claiming that a certain dish originated from a country because it's part of who we are and our identity.
Secondly, the other thing we have to acknowledge is that if Singapore claimed that all these foods were theirs, then globally they would be known as Singaporean foods, and there would be a possibility of people claiming that we are the ones who are copying them instead, which isn't true as we both share a similar history. The thing is, Singapore is very good at marketing, and I largely blame the Malaysian Government for not doing anything to promote any of our culture. So when that happens, how do we introduce our country to other people ? If we say Nasi Lemak is Malaysian and people reply with "isn't that a Singaporean dish ?" like how do you respond to that ?
The fact is both Malaysia and Singapore have a shared history, and we both have very similar foods. But despite that, I think it's important to distinct where these foods originated from because it is a part of our culture and identity, and Malaysia already isn't very well known on the global stage, whereas Singapore does not have the same problem. It's not a matter of being petty and wanting to claim everything. Besides, there's nothing wrong with saying stuff like "Singaporean Bak Out Teh" instead, but outright claiming it, I think, isn't the way to go.
Also, the dish is literally called Bak Kut Teh, which is a hokkien word. By that logic I'm pretty sure the hokkien version would be the originator, whereas the Teochiew version is more off a spinoff.
One gripe I have with this video is it kind of favored the Singaporean side ? There wasn't much research done on the Malaysian side at all (maybe like only a fifth of the entire video). Also to be fair, Chinese people came to Malaya way before the 1900s , and also we didn't do a very good job of documenting stuff either.
After thanni always extra special 😍🍻
Guys... Is bak kut teh is known as pork rib soup among chinese?
Bak Kut Pepper Teh is a Singaporean invention.
Bak Kut Herbal Teh is a Malaysian invention.
End of argument.
Not a bad conclusion but whats the fun in that?
I want to see more of this drama 😂
Why Klang is famous for BKT? Coz it started with d kuli working at d ports, they needed more energy to support their laborious work. D hawkers then started adding Chinese herbs to d pork soup to give more energy. That's d purpose of dang gui n juzhi (wolf berry) to promote blood circulation. D "teh" was later added to the drinking side, not to d broth, as some comments said where's d tea element in d broth, duh...
Bak kut teh is traditionally eaten as breakfast or lunch. Coz kuli needs the energy. Not as midnight supper.
Coolie do not reside in Malaysia only 😂
Can you do a version of Dona Manis and Auntie Peng at Katong Shopping Centre? They seem to have a change from my last visit in March 2024.
A thing can only be invented ONCE. It cannot be "invented" a second time!
Yes it can...its called evolution...lol
I honestly think Singapore is better or a lot better than Malaysia in many areas however when it comes to food, Malaysia (especially Penang) is definitely far superior.
your said penang is superior but Singaporee is better than Malaysia. FYI penang is part of Malaysia. Sounds contracdicting.,...
@@hockkeetan7161 READ AGAIN!!!
"Singapore is better or a lot better than Malaysia in many areas however when it comes to food"
All your English teachers will be bawling their eyes out whenever they stumbled upon this.
@@hockkeetan7161 Also, "Singaporee", "contracdicting"
"Superb" spelling there coupled with your "amazing" grammar 🤣
The Klang etymology makes more sense. The concoction is clearly a soup so it is very odd that it is called a tea "teh". Hokkienese are not known to call a soup a "tea" in any other context. My father came from Hokkien/Amoy directly and he never called a soup a "tea" in any other context. Linguistically speaking this is very odd. People usually call a spade a spade unless there's a special reason.
the comments are more fun than the actual vid..
I learned from this ‘documentary’ a New term: coolie.
I am from Klang....the town of Klang Ba Kut Teh. This is the most stupid question.....of course it is Malaysian creation.
+1
How chinese come to Klang in the old days ha? take a boat from china also must sail to the coastal waters of Vietnam, Thailand and then land in Singapore and then to Melaka and then Port Swettenham right? Or you would think your ancestors travelled the silk road to Europe than sail down the Straits of Malacca via the British route from India? And they ended up in Klang just to sell bak kut teh? As if its an ancient franchise chain like McDonalds...? Or Klang hokkiens just sprouted from the ground because of the spring waters of Ipoh? Please know your geography and history first lah...
I heard Singapore has durian season too.
I am sure Durian comes from SG😂
LOL 🤣🤣
@@liberaltart7531 hello, I don't think sg is big enough to have durian farm, we all know durian is mostly from Msia and Thailand, nothing to do with Singapore yo
next time they will definitely say that s'pore durian is tastier than m'sia durian..typical mentality of singaporeans, take products from malaysia, remove the logo and rebrand after that make a story saying that the product is originally from s'pore..without investigation and research, even the world recognized..what the fishhhh!!!
@@audreyDsouza LOL so true hahaha
in Malaysia has the peper base soup.. but it not call bkt
in Singapore we also have herbal pork offal soup.... but its not call bkt
@@KeoNz 😆🥳 both also on la.. i like songfa one for sg side.. malaysian side i dont quite like the klang version .. prefer the teochew version better in malaysia
Bro, SG version bkt looks like hand wash water 😹😹😂😂😂
Bak kut teh from Malaysia has more kick, it's much more delicious, pure.. Bak kut teh from Singapore tastes very weak like a stew/soup 🤷🏻♀️ which has a lot of pepper, I feel confused when eating it..Bkt Malaysia is my choice👌 I think what's good about Singapore is that it has a high value for money compared to Malaysia..that's all😁
add so many weird medical herbs you still call it pure, soup come out black black...🤢 malaysia boleh
@@ttan7293
FYI, Malaysian Hokkien food are mostly dark in color, because we love Soy Sauce a lot. KL Famous Fried Hokkien Mee is 1 of the hokkien invention in Malaysia as well, you can’t find it back in China.
those are not weird medical herbs, those are Herbs. Singaporean Hawker can’t recreate the original Bak Kut Teh, because they don’t understand Herbs, that’s why replaced the broth with the super-easy-to-make “Pepper Soup” (just white pepper + garlic, with a touch of soy sauce)
Most Singaporean can’t cook, i’m not surprised that you can’t understand these.
@@ttan7293 please-lah… your so-called ‘bah kut teh’ is nothing but a hyped up version of pork stomach pepper broth. Learn how to eat proper bah kut teh in Klang first and then you come and talk-lah…
@@tanahtumpahnyadarahku issit? too bad, Singapore improved them and made those dishes famous, so we can claim them ahaha
too bad most of the world does not share your sentiments. in fact most people prefer the Singaporean version over Malaysia's. The fact that Malaysia's herbal version "can't get out" of Malaysia is proof enough. Singapore version opened many franchises in other countries 😆
Nothing to compare about. I'm born in the 1960s. I already ate this teochew style BKT since very young. Never eat before the herbal type. So not sure how malaysian style BKT came about.
LOL, “Malaysia Style Bak Kut Teh”
if Bak Kut Teh is originated in Singapore, then how the heck the Original Black Version is dead in Singapore and was replaced by the White?
Get to Klang to try the real Bak Kut Teh and find out the truth.
i’m from Johor, i’d never eat Bak Kut Teh in Johor, only Klang has the Real Bak Kut Teh.
@@tanahtumpahnyadarahku How would i know? Im not even born in 1920s yet. The video already proved that 1920s, singapore started first but for some reason its dead in singapore and klang still continues the legacy. So stop arguing your point that klang is the 'real' la and also stop living in denial. 😂 even the guy in klang mentioned its a 传说 that it is passed down by his grandfather name. He himself also unsure. So funny. 🤣
@@bensontan7409
you don’t even dare to come to the Home of Bak Kut teh, only know to talk cock🤣🤣
FYI, nobody really care about the origins of the food, everybody was happily enjoy the food, until u people hijacked them.
and you people are defaming the name of Bak Kut Teh. I have tons of Foreign Friends who tried the so-called Singapore Bak Kut Teh, and they refused to try another Bak Kut Teh, i had to persuade them so badly until they took a bite of the Real Bak Kut Teh, and it became 1 of their Must-have dishes whenever they drop by KL.
just like my 120 yrs old grandmother never eat your SG white colour peppery bland "BKT" before, not sure how ur pepper turn into BKT
@@euniceqh How u know your 120 yrs old grandmother eat your malaysia black herbal BKT before? she tell u in her coffin?
Please lah, let Malaysia be known as inventor of everything. INCLUDING CORRUPTION INVENTION!
Must remember hor soup with pepper all originated in the fishing village in bolehland so dun argue ah