Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore, China and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.

Bak kut teh is usually eaten with rice or noodles, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Chinese tea of various kinds (the Tieguanyin variety is especially 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 pork-laden dish. Bak kut teh is typically a famous morning meal.

肉骨茶（閩南語白話字拼音：bah-kut-tê） 是一種流行于東南亞的馬来西亞和新加坡一带的食品，是以肉與骨配合中藥煲成的湯，並沒有茶葉或茶的成份，但是由於食用時多會泡茶解湯肉的肥膩，所以一般都習稱肉骨茶。其中，以巴生肉骨茶最为著名。

肉骨茶雖名為茶，但實為混合中藥、香料（包括八角茴香、桂香、丁香、大蒜）及肉排熬制多個小時的濃湯。在馬來西亞的一些小鎮，甚致加入海參和鮑魚一起熬制。

肉骨茶通常伴白飯或以油條蘸湯來吃。以醬油、碎紅椒和蒜蓉一起調味。 各類中國清茶（馬來西亞的巴生河流域地區以鐡觀音最為流行）通常會隨湯奉上，相信可以清走豬肉的油膩。在馬來西亞，肉骨茶是一道典型的早點菜式。

Bak Kut Teh

Carnation Bah Kut Teh  & Seafood

Address: 63 Gurney Drive, 10250 Pulau Pinang.
Open: 7.30am-2.30pm.
Close: Mondays.
Contact Person:  Mr Ho Meng Kuan.
Tel: 012-5533927, 016-4162722

Bak Kut Teh Good Master Restaurant 

Address: 134 Jln Tembikai, Tmn Mutiara, 14000 Bukit Mertajam.
Open: 9am-2pm. (Lunch), 5pm-10pm (Dinner)
Close: Closed on alternate Tuesdays.
Contact Person: Mr Teoh Chun Khiang.
Tel: 012-423 5896.