Quote:
Originally Posted by biostar
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This post of Nono is dated 2019.
Nono, you will do a great thing, if you will find the time to update it! I guess many places changed, or changed quality.
Nono and other BKT connaisseours,
I would also appreciate if you could argument more about the difference between dark and white BKT. What is the one you find "most authentic" in your opinion?
My poor knowledge of the topic is just limited to understanding that the dark one is Hokkien, the white is Teochew... I am not sure I am right.
One more thing: about the BKT at Nagoya Hill Mall, Nono wrote:
And there it is, in my own view...this is Batam's worst Bak Kut Teh store at Nagoya Hill Mall. One time, they serve me uncooked Bak Kut Teh pork in the soup, i have not step in to the shop since,hehehe...
Actually, it happened me the opposite. I got uncooked pork at an old BKT place near Formosa many years ago, which was recommended here (I think it was Mickey Mouse?). BKT was white and the man was putting the raw pork meat in the boiling soup briefly before serving. I never went back there.
Since the place is convenient to me, I am used to eak BKT at Nagoya Hill Mall. It is dark and I love soy sauce. It is usually even overcooked, which for a soup is good. It includes not only ribs but also various intestines, kidney and liver. There is a nice small cup of green hot peppers and soy sauce which I can add to make it spicy. I understand it is not a supreme delicacy, but for my taste is good.
From my ang moh perspective, am I so wrong?