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.
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And not forgetting, the kau kau (thick) chinese tea to wash it all away.
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So much love for the purplish, very 1950s tablecloth. A very retro feel!

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