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Have you ever thought about how a bak kut teh will turn out to be when it’s substituted by lamb? The first visit to @jenggoodjommakan to try their laksudon previously left me a reason to try their modern twist to other traditional dishes on a return visit today, just like this Lamb Kut Teh. Served in a soy saucy broth that’s cooked with 5 different spices such as star anise, cinnamon, it takes much effort and at least 5 hours of slow cooking to ensure tenderness of the lamb rib. Meat falls off the bone easily, and made flavorful by the heavy herbal depth and a slight sweetness of the broth. Interesting alternative to bak kut teh for our halal friends!

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