Klang, Malaysia (Hokkien version)[3][4] Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.

The name literally translates from the Hokkien dialect as "meat bone tea", and it usually consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours.

Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor.

Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant – the Teochew's version is lighter than the Hokkiens'.

Tea of various kinds, for example the Tieguanyin (鐵觀音, 铁观音) variety which is popular in the Klang Valley area of Malaysia, is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this dish.

Braised pig trotters are also an option that can be ordered as a side together with the dish and dark soy sauce with chilli padi is preferred as a condiment.

[6] The stall was founded by Teo Han Poh, the kitchen helper of Ong Say Bak Kut Teh (李旺世肉骨茶).

[17] There are numerous variants of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location.

Unlike the original rib soup, the dry version has a tangier, sharper taste and is more akin to a herbal stew than the classical broth.