The parentals insisted the bak ku teh they found in Johor Bahru
was easily one of the best.
Driving across the border on Friday to sample this herbal concoction
of pork ribs, straw mushrooms, fish maw and spring onions
is well worth the effort.
My Teochew porridge staple,
but this is a poor version compared to my favorite on Upper Serangoon Road.
This crispy version of mee chang kuey is loaded with margarine
and filled with your choice of fish or pork floss, sweet corn, crushed peanuts
or the original, grated coconut.
This is best eaten as soon as they're made,
as the coconut goes sour after several hours.