I don't know what the fascination of Bak Kut Teh, or "meat bone tea", amongst Asians is really about. Apparently, this pork rib has been submerged in a complex-tasting broth of strong smelling herbs such as cinnamon and star anise. Added to the soup is a strong dose of black pepper to give it that fiery kick. Yong Bak Kut Teh @ 233 River Valley Road has a regular crowd. Especially after clubbing hours, the coffee shop tables are occupied by teenagers and young executives. The open air makan place has been open ever since forever, and was still serving food at 5 a.m. yesterday. Usually the popular side dishes to complement the pork ribs are salty vegetables, sweet groundnuts and a healthy serving of simple white rice. I don't get it...
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