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.
@@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.
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.
@@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.
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.
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)
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.
@@IA100KPDT things like ang ku kueh are invented back there. But, the soup in its current form is formatted in Klang as well as Singapore, the hokkien permutation and the Teochew permutation. The Hokkien have their stronger taste, the Teochews and their refine subtle flavours.
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.
@@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
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
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!
@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.
@@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.
@@1965Singaporean 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.
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.
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.
@@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. 😁
@@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. 😁
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 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
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 .
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.
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.
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.
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.
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.
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.
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.
@@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.
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
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?
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.
@@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.
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.
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?
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.
@@Drippinonyou 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.
@@Drippinonyou 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
I think there some grey area. 1. The first Chinese migrant is to malacca or Singapore? 2. Before rubber plantation started in kajang there are already a lot of Chinese in Selangor and perak being the coolies for bauxite mining too. 3. Does bakkuteh really as coolies food? Or actually the earliest Chinese migrant that made their money and can afford to have pork which is luxury at that time. Most coolies only can eat salted fish and. Egg and the most chicken. Pork is only during Chinese new year distribute by the Chinese association. Nobody dig into dog meat soup and also nyonya bakkuteh. There is no teo chew bakkuteh but it is called sherng kut in actual name which is originally from teochew pork rib herbal soup. Besides the Klang bakkuteh already evolve and improvise much more advance than Singapore version because Malaysia bakkuteh best part is not the bone meat but best with pork knuckle and intestines and even dried bakkuteh too. And become authentically Malaysia styles can’t accept bakkuteh origin is in Singapore but I strongly believe it is in Malaya because Singapore independence from Malaya in 1965. So bakkuteh belong to Malaya not Malaysia or Singapore. Nasi lemak belong to nusantara. Please check the ingredients in sekba nyonya first.
@@mic5391 🤣🤣🤣🤣🤣🤣 Anyway as you wish. But be reminded nyonya bakkuteh far earlier than those coolies theory. So now ask u back malacca nyonya is the origin or Singapore nyonya is the origin? I guess again many will think it is from Singapore and also trying to find proof of it just like during Japanese occupancy the Japanese trying to proof that Han characters originated from Japan that kind of emperor new 👘 mentality If bakkuteh which is herbal pork soup originated from hoklo (Hokkien teochew and foochao) then the first rich Chinese is originated from hokkien malacca and they are the only one can afford luxury pork soup even before the coolies arrival or can afford to do so and all of them have mining background and the coolies still eating salted fish and salted vegetables.
@@nataliegosh8132 Go and read the malay annals! King of Singapura is the founder of sultanate of malacca! Singapore, Singapore precedes malacca! All there in the malay annals!
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.
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.
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.
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
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
@@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.
Singapore imported herb from Penang meaning herbs were readily available Malaya too. i can conclude that herb bkt was very common in Melaya in 1920s based on the receipt.
first, malaysia and singapore authentic bak kut teh is different. msian is herbal soup while singapore bkt is peppery. no idea why singapore bkt uses the word 'teh' when there's only pepper in it, should be bak kut soup.
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.
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
@Ix-.-xI my point is, u people have zero knowledge about your own history, but want to claim the things which not belong to u, LOL singapore was named Temasek, btw 🤣
So convenient that Chef Ming Tan only limits his search to MY and SG after repeatedly saying there's the Hokkien and Teochew version. Isn't it obvious that the dish is from China? Are these series really meant to find the real origins or increase controversy, drama and viewership of CNA? Tsk tsk tsk...
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.
Malaysian here, let's be clear, before Singapore even started promoting non-Malay cuisine and taking it to the global stage, no one in the MY Tourism board actually cares
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.
@@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.
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😁
@@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…
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 😆
Its definitely a Malaysian chinese dish that got brought over to Singapore and butchered into something other than actual bah kut teh. Singaporean bak kut teh just looks like a mild pepper pork soup. Where are the spices, herbs and tea? It is called Bak Kut *TEH* for a reason emphasis on the tea part🤣 Singapore version just looks like an inferior imitation of the Malaysian dish that they want to claim as the true originators. So much singaporean egotistical bias in this video lol 🤣🤣🤣🤣
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)
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...
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!
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.
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
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.
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.
BKT was created to solve a problem (protein needs and 祛湿气）faced by the coolies, not the coolies brought it here! Then， the teochew found that add more pepper is a better way to address the needs of the coolies! In Singapore, the teochew version edge out the hokkien due to the practicality, effectiveness and choice of the workers here! In malaysia, the original intent is never for the workers, it is a form of 保健滋補食物, therefore, their version is unlikely to be early. And as such, they add in herbs that are heaty and so cannot be taken on a daily basis.
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.
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.
@@ethos- komunis? pki? soekarno? jadi lu takut ama ORANG MATI dan PARTAI yg udah PUNAH MASSAL? astaga! 😂 jadi intinya Indonesia dg sejarah komunisnya DITAKUTI oleh maleis karena FAKTA meski ada banyak pemberontakan, Indonesia tetap ADA dan sekarang jadi SATU2NYA ASEAN yg masuk G20 🤪 meski maleis supremasis ngaku negara maju pun nyatanya yg masuk G20 tetap Indonesia dan BM juga tetap PUNAH 😂
@@ethos- akhirnya terbukti emang lu wahbab1 maleis sekarang. btw, ketua komunis itu orang Melayu ya bukan Jawa. kalo lu benci Jawa karena Soekarno, kenapa gak sekalian benci Melayu karena D.N Aidit orang Melayu? 😂 jadi fix, emang "komunis" itu cuma "alasan absurd" untuk benci Jawa; karena alasan sebenarnya itu karena Jawa MENOLAK MALAYWASHING NUSANTARA. Jawa selalu MENOLAK serumpun dan MENOLAK konsep sesat "ras melayu".
Malaysia like to copy cat from Taiwanese cuisine. 70% Taiwanese are hokkiens and Klang BKT is just a version of 药炖排骨 that got passed down to the Chinese coolies. No surprise Malaysain Chinese need to seek and protect their own identity so fiercely for their China identity in Malaysia. Since when Malays eat pork ???
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. 😂
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.
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?
Usually I seldom hit out on anything but this is a sohai series, clearly the host is a biased guy, the way the script is written and even his expressions betrayed what is his/CNA true intention. The fact that the host is a Singaporean doing this is like having the murderer in a murder case being the head judge, no accountability at all, got balls include host from Msia la. This CNA/series is shameless and cringe. Watched one a a half of this series and I already know where its headed no need watch others.
@@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
Purportedly 10 years ahead based off one remaining stall that isn't even the Singaporean's choice of the dish deriving it's name from the Malaysian Hokkien ones but turned into Teochew style pepper soup... I'm sure your claims are not very trying. But since Singapore is so much smaller and it feels like everyone eats it all the time, sure sure.
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.
INDONESIA TIDAK AKAN PROTES SOAL BAKUTEH. Silahkan Malaysia ambil karena kami orang jujur ini bukan karya Indonesia dan kami sangat menghargai karya asli orang malaysia😂
Bak kut teh was most likely created in Klang by the migrant Hokkien Chinese coolies who worked the ports and mines there during the colonial days. It was a working class communal dish that would've been very basic and simple to make and serve, and probably its original version came with the migrants from China. Only later when the dish spread to other towns and states that it would've become more gentrified and dressed up. But if you really look at it, it's a very simple dish. Before the separation of Malaysia and Singapore, nobody cared so much where bak kut teh came from, because it was a working class dish. As we all know, Singapore loves to elevate and gentrify everything, and as such, it's not surprising that they want to claim to be the birthplace of this very humble dish. But I think it's safe to say, while bak kut teh has been served in Singapore since colonial days, it is most certainly not the birthplace of bak kut teh. That would be Klang, before Malaysia or Singapore even became what they are now.
Stupid logic. If basic and simple to make and serve, Singapore's version is simpler and easier to make and serve hence supporting the claim that it was Singapore version that originated first and Malaysians copy it and add herbs.
As usual, malaysian NEVER ACCEPT THE TRUTH, only like to self-proclaimed everything is from msia and BLAME others success on their failure...hahaha! A special country'Malaysia Boleh!🤣
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...
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...
This is so Singaporean. Your two chew Bah Kut Teh version sells well, you can call or claim your version is the tastier. Just don’t simply change history to be Singaporean invented or originated from it. Tesla , Toyota never claim they invented cars. Cars are invented by Karl Benz in history books.
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.😂
Watching this program again. Producers should have traced the dish back to china. Pepper garlic is likely from Teochew as it is how they cook with peg stomach also. Dont fight, teochew and hokkien version.
- 🇸🇬 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. ❌️
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. ❤
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.
@@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.
Doesn't matter to me. I'm not loyal to whichever country claiming to invent this dish. Imo I prefer the Malaysian style bkt better as the fragrant herbal soup really speaks to my soul. Just a matter of personal preference.
😂😂😂😂 instead of bak kut teh, just call the dish as it is *Pork pepper soup* Ok lah, let you guys have the win😂 Singapore may be better in marketing themselves to the world stage, Malaysians takes the win when it comes to food creativity. For example, bak kut teh in Singapore is 1 single dish whereas the same dish in malaysia..... we have 3, pork pepper soup, teow chew dishes & the original bak kut teh
@@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!!!
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.
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. 🤣
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)
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.
@@IA100KPDT things like ang ku kueh are invented back there. But, the soup in its current form is formatted in Klang as well as Singapore, the hokkien permutation and the Teochew permutation. The Hokkien have their stronger taste, the Teochews and their refine subtle flavours.
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.
@@RealRick0408
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
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
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😋
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
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.
@@1965Singaporean 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😁
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. 😁
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 ...
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
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
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!
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
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.
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
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😊
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.
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 😮
Bottom line is, singapore pls at least make ur food good if u wanna claim it
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?
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.
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?
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'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.
@@Drippinonyou 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.
@@Drippinonyou 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
I think there some grey area.
1. The first Chinese migrant is to malacca or Singapore?
2. Before rubber plantation started in kajang there are already a lot of Chinese in Selangor and perak being the coolies for bauxite mining too.
3. Does bakkuteh really as coolies food? Or actually the earliest Chinese migrant that made their money and can afford to have pork which is luxury at that time. Most coolies only can eat salted fish and. Egg and the most chicken. Pork is only during Chinese new year distribute by the Chinese association.
Nobody dig into dog meat soup and also nyonya bakkuteh. There is no teo chew bakkuteh but it is called sherng kut in actual name which is originally from teochew pork rib herbal soup.
Besides the Klang bakkuteh already evolve and improvise much more advance than Singapore version because Malaysia bakkuteh best part is not the bone meat but best with pork knuckle and intestines and even dried bakkuteh too. And become authentically Malaysia styles
can’t accept bakkuteh origin is in Singapore but I strongly believe it is in Malaya because Singapore independence from Malaya in 1965. So bakkuteh belong to Malaya not Malaysia or Singapore. Nasi lemak belong to nusantara.
Please check the ingredients in sekba nyonya first.
Malaya's independence is only couple of years earlier than Singapore, so you are saying those dishes should belong to UK!
@@mic5391 🤣🤣🤣🤣🤣🤣 Anyway as you wish. But be reminded nyonya bakkuteh far earlier than those coolies theory. So now ask u back malacca nyonya is the origin or Singapore nyonya is the origin? I guess again many will think it is from Singapore and also trying to find proof of it just like during Japanese occupancy the Japanese trying to proof that Han characters originated from Japan that kind of emperor new 👘 mentality
If bakkuteh which is herbal pork soup originated from hoklo (Hokkien teochew and foochao) then the first rich Chinese is originated from hokkien malacca and they are the only one can afford luxury pork soup even before the coolies arrival or can afford to do so and all of them have mining background and the coolies still eating salted fish and salted vegetables.
@@nataliegosh8132 Go and read the malay annals! King of Singapura is the founder of sultanate of malacca! Singapore, Singapore precedes malacca! All there in the malay annals!
@@mic5391 hopeless
@@nataliegosh8132 Like i said, its all there in the malay annals!
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.
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...
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 😂
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
Wow so now Singaporeans not only claim the "pepper soup" Bak Kut Teh as their own, but also the Malaysian style herbal version? ? 😂
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
@@thehumus8688 intinya chinese food.. bkn ky malaydesh, mrk klaim makanan mrka
CNA is running out of ideas. all these #doneclaim stuffs are boring. find fresh materials please.
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.
Singapore imported herb from Penang meaning herbs were readily available Malaya too. i can conclude that herb bkt was very common in Melaya in 1920s based on the receipt.
I also prefer the herbal version most. It reminds me of my dad cos he love to cook that on weekends.
first, malaysia and singapore authentic bak kut teh is different. msian is herbal soup while singapore bkt is peppery. no idea why singapore bkt uses the word 'teh' when there's only pepper in it, should be bak kut soup.
the 'teh' literally meant tea as the Singapore version is frequently ate with tea by the teochew coolies.
Do you have Nasi Goreng Pattaya in Singapore? It seems like this popular dish in Malaysia doesn't exist in Pattaya, Thailand.
Thank you Ming. Now I learnt today Singapore had bak kut teh from 1920s while Malaysia had Bak Kut Teh from 1930s.
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.
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.
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
@@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
@Ix-.-xI
my point is, u people have zero knowledge about your own history, but want to claim the things which not belong to u, LOL
singapore was named Temasek, btw 🤣
So convenient that Chef Ming Tan only limits his search to MY and SG after repeatedly saying there's the Hokkien and Teochew version.
Isn't it obvious that the dish is from China? Are these series really meant to find the real origins or increase controversy, drama and viewership of CNA? Tsk tsk tsk...
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.
Malaysian here, let's be clear, before Singapore even started promoting non-Malay cuisine and taking it to the global stage, no one in the MY Tourism board actually cares
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
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 🤣
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....
i like how in 2:35 they blur the license plate but then proceed to show them in the next frame
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 😆
Its definitely a Malaysian chinese dish that got brought over to Singapore and butchered into something other than actual bah kut teh.
Singaporean bak kut teh just looks like a mild pepper pork soup. Where are the spices, herbs and tea? It is called Bak Kut *TEH* for a reason emphasis on the tea part🤣
Singapore version just looks like an inferior imitation of the Malaysian dish that they want to claim as the true originators. So much singaporean egotistical bias in this video lol 🤣🤣🤣🤣
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)
It started simple, then it spread, then it was added with new ingredients, then it went complicated.
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
Bak ku teh originally from Malaysia Klang tho , u can have own Singapore style Bak Ku Teh but don't claim it as a total original Singapore product😅
did you even watch the video? CNA traces Singapore origin back to 1925, a full 20 years before the Klang version
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!
I like how this documentary looks like a criminal investigation 😂
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
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.
Unless Klang is located in Singapore, BahKutTeh is from Malaysia.
BahKutTeh is from Singapore, is as a transwoman is a female homosapien.
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.
Is Klang a county in china? Gee i am confused man...
BKT was created to solve a problem (protein needs and 祛湿气）faced by the coolies, not the coolies brought it here! Then， the teochew found that add more pepper is a better way to address the needs of the coolies! In Singapore, the teochew version edge out the hokkien due to the practicality, effectiveness and choice of the workers here!
In malaysia, the original intent is never for the workers, it is a form of 保健滋補食物, therefore, their version is unlikely to be early. And as such, they add in herbs that are heaty and so cannot be taken on a daily basis.
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.
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.
No need to argue, important is which restaurant is delicious
Nothing in Singapore is original so why the debate? Even chilli crab originally from Sri Lankan and China
Please go get your head checked! Chilli crabs from China and Sri Lanka @@@@&&&@&&@&!
yg penting spore jadi maju setelah keluar msia dan memusnahkan BM 😂
@@bonnieculla6210 Yg penting indonesia ga pernah maju dan masih pola pikir zamsn komunus karno?
@@ethos- komunis? pki? soekarno? jadi lu takut ama ORANG MATI dan PARTAI yg udah PUNAH MASSAL? astaga! 😂
jadi intinya Indonesia dg sejarah komunisnya DITAKUTI oleh maleis karena FAKTA meski ada banyak pemberontakan, Indonesia tetap ADA dan sekarang jadi SATU2NYA ASEAN yg masuk G20 🤪
meski maleis supremasis ngaku negara maju pun nyatanya yg masuk G20 tetap Indonesia dan BM juga tetap PUNAH 😂
@@ethos- akhirnya terbukti emang lu wahbab1 maleis sekarang.
btw, ketua komunis itu orang Melayu ya bukan Jawa. kalo lu benci Jawa karena Soekarno, kenapa gak sekalian benci Melayu karena D.N Aidit orang Melayu? 😂
jadi fix, emang "komunis" itu cuma "alasan absurd" untuk benci Jawa; karena alasan sebenarnya itu karena Jawa MENOLAK MALAYWASHING NUSANTARA. Jawa selalu MENOLAK serumpun dan MENOLAK konsep sesat "ras melayu".
SG claiming almost all the famous Malaysian dish, soon will claim Lou Hei as well. No suprisee, after 20 years, Singapore would've claimed everything.
Dude everyone know Lou Hei started from Singapore
Lou Hei is Singapore, go check google, country bumpkin. At least the 七彩鱼生 is
Eat ur craps ha ha. Singaporean cant even name one dish thats not a copy dish from Malaysia.
@@myrwct7205 I can name several. Bak Kut Teh, Chili crab, fish head curry, hokkien mee, Chicken Rice. You LOSE HAHAHA
Malaysia like to copy cat from Taiwanese cuisine. 70% Taiwanese are hokkiens and Klang BKT is just a version of 药炖排骨 that got passed down to the Chinese coolies. No surprise Malaysain Chinese need to seek and protect their own identity so fiercely for their China identity in Malaysia. Since when Malays eat pork ???
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.
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?
The white pepper could be sourced from Sarawak 😝
I tried both ,but the Malaysian version taste better.I’m not sure about the Indonesian style of Bak Kut Teh ..
Me too love Malaysian BKT
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
Usually I seldom hit out on anything but this is a sohai series, clearly the host is a biased guy, the way the script is written and even his expressions betrayed what is his/CNA true intention. The fact that the host is a Singaporean doing this is like having the murderer in a murder case being the head judge, no accountability at all, got balls include host from Msia la. This CNA/series is shameless and cringe. Watched one a a half of this series and I already know where its headed no need watch others.
This is so enlightening! Looks super tasty!
Sg bak kut teh is clearer and abit bland taste. Malaysian one is darker and has much flavour and much more ingredients , personal opinion
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
Purportedly 10 years ahead based off one remaining stall that isn't even the Singaporean's choice of the dish deriving it's name from the Malaysian Hokkien ones but turned into Teochew style pepper soup... I'm sure your claims are not very trying. But since Singapore is so much smaller and it feels like everyone eats it all the time, sure sure.
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.
INDONESIA TIDAK AKAN PROTES SOAL BAKUTEH. Silahkan Malaysia ambil karena kami orang jujur ini bukan karya Indonesia dan kami sangat menghargai karya asli orang malaysia😂
Good research and presentation! Ming and gang.
CNA~~ CNA~ at this point all food from Singapore already la ha lol~ win liao~ huat ah!
Bak Kut Teh from Klang a town in Malaysia
Nah its from Clark Quay port in Singapore
@@KeoNz boooooo... its from klang
Bak kut teh was most likely created in Klang by the migrant Hokkien Chinese coolies who worked the ports and mines there during the colonial days. It was a working class communal dish that would've been very basic and simple to make and serve, and probably its original version came with the migrants from China. Only later when the dish spread to other towns and states that it would've become more gentrified and dressed up. But if you really look at it, it's a very simple dish. Before the separation of Malaysia and Singapore, nobody cared so much where bak kut teh came from, because it was a working class dish. As we all know, Singapore loves to elevate and gentrify everything, and as such, it's not surprising that they want to claim to be the birthplace of this very humble dish. But I think it's safe to say, while bak kut teh has been served in Singapore since colonial days, it is most certainly not the birthplace of bak kut teh. That would be Klang, before Malaysia or Singapore even became what they are now.
Stupid logic. If basic and simple to make and serve, Singapore's version is simpler and easier to make and serve hence supporting the claim that it was Singapore version that originated first and Malaysians copy it and add herbs.
As usual, malaysian NEVER ACCEPT THE TRUTH, only like to self-proclaimed everything is from msia and BLAME others success on their failure...hahaha! A special country'Malaysia Boleh!🤣
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 😂
Please lah, let Malaysia be known as inventor of everything. INCLUDING CORRUPTION INVENTION!
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 wonder there is no evidence… then got conclusion ? Haha 😂
This is so Singaporean. Your two chew Bah Kut Teh version sells well, you can call or claim your version is the tastier. Just don’t simply change history to be Singaporean invented or originated from it. Tesla , Toyota never claim they invented cars. Cars are invented by Karl Benz in history books.
Really i thought it was an ancient alien named Da Vinci?
Another winning documentary in this series with Ming!
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.😂
Watching this program again. Producers should have traced the dish back to china. Pepper garlic is likely from Teochew as it is how they cook with peg stomach also. Dont fight, teochew and hokkien version.
- 🇸🇬 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. ❌️
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. ❤
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
Doesn't matter to me. I'm not loyal to whichever country claiming to invent this dish. Imo I prefer the Malaysian style bkt better as the fragrant herbal soup really speaks to my soul. Just a matter of personal preference.
😂😂😂😂 instead of bak kut teh, just call the dish as it is *Pork pepper soup*
Ok lah, let you guys have the win😂
Singapore may be better in marketing themselves to the world stage, Malaysians takes the win when it comes to food creativity.
For example, bak kut teh in Singapore is 1 single dish whereas the same dish in malaysia..... we have 3, pork pepper soup, teow chew dishes & the original bak kut teh
Not gonna lie my cousin from Sg and he said whenever he comes to Malaysia he crave for Klang bak kut teh😂😂😂😂😂😂
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
while in Medan, Pekanbaru, Palembang, Jakarta and Pontianak also have their own version of Bak Kut Teh brought by The Peranakans Centuries ago