Chef Ah Zong’s String-tied Bah Kut Teh recipe insists on two main criteria – no artificial flavouring and utilising premium grade ingredients.
The String-Tied Meat method is an ancient technique that has been utilised to enhance this Malaysian-created dish.
The String-Tied Bah Kut Teh is significantly healthier than its normal counterpart. By tying up the meat, it forces the fat within the meat to be expelled, which later slowly evaporates while cooking. The string keeps the meat from falling apart during the boiling process, making it firmer and easier to absorb the essence and flavour of the herbs.
Premium grade herbs are sourced directly from China, which goes through a strict selective process. Only a choice mixture of 4 to 5 types of herbs are needed due to its distinct qualities. The herbs are then boiled down to the purest form of Bah Kut Teh broth along with the finest pork without additional flavouring.
The ‘Danggui’, otherwise known as the Angelica Root, is a main herb in preparing the Bah Kut Teh. It aids in improving blood circulation and is considered as an ingredient with high medicinal values.
The Central Kitchen is personally supervised by Chef Ah Zong to maintain quality control and strict consistency in flavour.
