History of Bak Kut Teh?

Original Bak Kut Teh was known as Bak Kut. Those days was served as dry Bak Kut.

Many years ago a Bak Kut stall under the Klang bridge, operated by "Ah Teh", came up with the soup version with herbs and stuff as how we are familiar with the rich aroma and taste today. Because there were so many Bak Kut stalls in Klang, the "Ah Teh" chap's Bak Kut was named as Bak Kut Teh by his regular patrons.

The same Bak Kut Teh stall under the bridge still exist today as it is run by his decendents. In Taipan along the same row with Starbucks, there is a branch with the "Under the Bridge" logo ran by his great grandchildrens.

Another version:

BKT originated for the coolies that worked at the harbour in Port Klang. The coolies smoked opium and thus their tastebuds are affected; lack sensitivity to the flavour of food. In order to improvise the flavour of their soup, the cook decided to boil the pork ribs and meat in strong Chinese medical herbs. As such, the coolies would be able to enjoy a delicious bowl of soup during meal time.

-Improvised from a local forum, truth unknown-

(editor's note: one thing we'd know is that BKT originated from Port Klang and probably was the same cook called Ah Teh. Well, do we all really care about history? More like where's the best place to eat rite...for me, best place for BKT is still ss14, the middle shop - tad salty tho...but aren't they all? Altho i did have my first BKT when i was really little then, somewhere in Sri Gombak...that, was unbeatable still)