Adding on some sides not only enhances the taste of herbal bak kut teh, but also makes it more satisfying. We recommend some of our preferred accompaniments.

Some like the sweet aroma of vinegar pork trotter, while others prefer the umaminess of the braised version. We make a comparison between the two great eats.

Frying porridge adds extra umami goodness to the simple dish. We sort out the maillard reaction taking place, and how it enhances the flavours.

Can’t decide to go with a hot bowl of herbal bak kut teh soup, or a sizzling pot of its dry version? Here’s a quiz to help you choose.