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Heritage stall for ba kut teh serving it on individual bowl so that the aromatic herbal pork taste does not dilute due to the mix of ingredients.

One of their specialty recommended is the braised mushroom which shouldn't be miss.

Old fashioned bak kut teh in rustic surroundings. A very herbal taste and rich in spices. You tiao (fried dough fritters) for dunking into the broth. Mei cai or dried preserved mustard vegetable is a must have to cut away the richness. So suitable for rainy days.
And not forgetting, the kau kau (thick) chinese tea to wash it all away.
So much love for the purplish, very 1950s tablecloth. A very retro feel!

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