The Bak Kut Teh Specialist
富力城星光大道商7-6号店铺
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This small, unassuming and very affordable eatery in the heart of Fulicheng brings one of Malaysia’s most famous dishes to Beijing. The restaurant’s namesake, a boiled pork stew made with herbs and spices, is served with vegetables, tofu and a variety of fungus much like hotpot, although diners can also choose to add seafood, pork intestines and other exotic extras.
This restaurant specialises in one of the best known dishes in Malaysia, Bak Kut Teh - a delicious pork broth infused with many herbs and spices, and boiled to tender perfection. This restaurant serves it up in true authentic Malaysian style at very affordable prices.
This small, unassuming eatery in the heart of Fulicheng brings one of Malaysia’s most famous dishes to Beijing. The restaurant’s namesake, a boiled pork stew made with herbs and spices (¥40-60), is served with vegetables, tofu and a variety of fungus much like hotpot. The broth is good on its own and you can order it that way, but there are also several variations on the original, with seafood or the more exotic pig’s tail, pork belly or intestines replacing the pork. The Malaysian fried rice (¥28) tasted of curry with a hint of refreshing fruit but still was good for soaking up the juice from the main course. It added to the flavor without overpowering it. The Malaysian milk tea (¥12) was quenching and tasted much like its British relative, but we loved the price for large Tsingtaos (¥8). All in all, Bak Kut Teh is a very affordable option for the growing Fulicheng community.
Charlie Silverman
