Bak kut teh (Hokkien for "Pork rib tea") is a soup dish served in Malaysia and Singapore. It is eaten with rice or fried dough crullers. Generally it is served in a clay pot with various parts of the pig, various varieties of mushroom, lettuce, and dried bean curd sheets or pieces (taufu pok). The soup itself is a broth which consists of several herbs and spices (including star anise, cinnamon, cloves and garlic) which have been boiled together with soup bones for many hours. It is usually accompanied with tea in the believe that tea dilutes or dissolves the copious amounts of fat which is consumed in the eating of this dish.

Bak kut teh has variations usually depending on the closest major Chinese enclave. Klang is regarded as the place with the tastiest bah kut teh. Most punters are almost religious about their favourite bah kut teh outlet. It was not surprising to know of Klang businessmen a generation ago who frequented the bah kut teh store on a daily basis.