FT · Bak Kut Teh (Yuexiu)

The dishes from the writeups

• Bak kut teh

  “Available in both Singaporean and Malaysian styles, bak kut teh is simmered for three hours with pork ribs, garlic, white peppercorns and herbs until the meat falls off the bone.”

• Sautéed Chinese violet buds

  “the sautéed Chinese violet buds in Vietnamese fermented shrimp paste taste floral and pungent at the same time.”