Bakuteh is popularly served in Malaysia and Singapore. Strangely enough, you could not get it from China or other places with large ethnic Chinese population. Bakuteh is actually originated from Port Klang, 40 minutes from KL city. China immigrants in Port Klang who worked as trishaw puller or labours take herbal soup with pork ribs (Bak Kut) known as bakuteh as energy booster.
So why do we call this herbal soup with pork ribs as Bakuteh instead as Bakuteng (“teng” means soup in Hokkien)? The first man who commercialise Bakuteh in Port Klang is Lee Boon Teh ???. He is so well known that everyone call him as Bak Kut “Teh?“. In hokkien the word “Teh?” of his name shares the same pronouncation as “Teh?“. Thus the name Bakuteh is becoming common.
Round big pot is neccessary for a good pot of Bakuteh too. It uses the principle of heat recycling where every pieces of meat and bones are cooked throughly. Seng Huat sells only 3 big pots of bakuteh every morning so early birds get the good food.
A good pot of Chinese Tea is essential. It helps to clear your mouth and throat for the next bite of those chunky meat.
Today, the Bakuteh has evolved into a wide varieties of version. Ingredients like mushroom, bean curd strips and intestines are added. Teochews prefer it in a spicier way, Singaporean like it to be more pepperly and most Malaysians love it in a soupy way.
(Retrieved from Fun Facts of Bakuteh – KampungboyCitygal)
There were another 2 tables of teenage guys sitting next to us. Kelvin, being the only guy, with us, five gals wearing shorts and sleeveless shirts because we were expecting an open space bakuteh place with no air cons no fans or no frills (and yes my housemates are good looking people). They kept eyeing us suspiciously, especially when we forced Kelvin to let us have a share on the bill and when we get into the car (nothing fancy just a decent Iswara). They must be thinking that Kelvin was some kind of tai chi yea to have a whole flock of bees around him.