Klang Bah Kut Teh ($7)
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Serving both the dry and wet Malaysian style Klang bah kut teh at Leong Lee Klang Bah Kut Teh, these are actually quite different from the peppery ones we are so used to having. The wet version here is peppery too but carries a heavy herbal taste too whilst the dry version can be described as a gong bao sauce mixed with a generous amount of dried cuttlefish, making the thick black gravy an umami flavour burst. For those unaccustomed to such herbaceous flavours, it may take a little getting used to but I definitely loved dousing my rice with the rich black gravy. Also to note that side dishes are very economical eg. shrimp paste fried chicken is only $6.50/plate.