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Bak Kut Teh is a dish originating from Klang, a city south of Selangor. The dish is essentially a Malaysian-Chinese pork rib dish cooked in herbal broth. The locals pair Bak Kut Teh with white rice and Chinese fried churros (you tiao), but some like to dip the pork in a combination of dark soy sauce, chilies and raw garlic.

There are many variations of the dish and according to many positive reviews, Samy & Min ranks as one of the top choices in Kuala Lumpur. Established since 1989, many who are here have traveled a distance and queued up for some time before laying their chopsticks on the dish! Not too long ago, Samy & Min have finally opened its doors in Pavilion Shopping Centre, so instead of traveling to Klang, you can now try it here in Kuala Lumpur.

The word “Samy & Min” translates to “three beauties” in Mandarin. It refers to beautiful soup, beautiful pork and beautiful rice. The founder uses only the freshest pork and premium herbs for the broth, cooked to a full six hours to allow the essence of all ingredients to fully seep into the broth. Instead of serving Bak Kut Teh in a claypot, Samy & Min serves the dish in individual bowls. This way you can choose which pork part you prefer, ranging from trotters, belly, ribs and more. A bowl of Bak Kut Teh and a bowl of white rice, is all you need.

肉骨茶是一道來自於馬來西亞雪蘭莪州吧生的道地美食。肉骨茶裡並非有茶,但裡頭卻含有多種中藥和香料,加入豬肉和骨頭熬製至濃湯。肉骨茶通常配白飯和油條來吃,道地人還喜歡沾黑醬油,辣椒和蒜米一起調味。

三美肉骨茶是馬來西亞十大馳名的肉骨茶之一,從1989年開始創立。許多人慕名而來,需要排長龍才能有機會品嘗到他們家的肉骨茶。在近幾年前,三美肉骨茶在Pavilion KL開設分行,不需要去到吧生,也能吃到最原始的味道。

三美的意思是指湯美,肉美,和飯美。老闆精選新鮮豬肉和上等中藥材,用慢火燉煮6個小時,讓所有食材完美融入湯汁裡。三美肉骨茶主打碗式肉骨茶,和一般的瓦煲肉骨茶有所不同。你可以選擇自己喜歡吃的部位,包括豬腳,三層肉,五花肉,排骨等部位。一碗肥美的鮮肉搭配香濃美味的湯汁,是配白飯的佳餚。

三美肉骨茶 / Samy & Min Bak Kut Teh

📍 5.01.09 Pavilion Shopping Centre, 168, Jalan Bukit Bintang, 50300 Kuala Lumpur

✆ +603-2110 3168 ⏰10am – 10pm

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