Address: Mawai, Johor, Malaysia

It was a last minute plan made possible with SMSs on a Friday night. I hopped onto the back of my fellow architecture bitching buddy’s BMW Roadster RZ 1100 and went on a weekend road trip to Kuala Lumpur via Mawai, Kluang and Melaka. After one and a half hours of whizzing on the roads averaging 140km/h and the sights of a flattened monkey and another unidentified animal, we reached an unassuming shed with a signboard proclaiming its presence “KIANG KEE”. It was 930am and there were several Malaysian plated cars already parked in a frantic manner.

[editor’s note: in case you readers did not catch the significance of MILK whizzing along at 140km/h on his buddy’s BMW Roadster, please note that the Roadster RZ 1100 is a motorbicycle. Picture MILK and his male friend balancing themselves on the piece of machinery for one and a half hours while ensuring that there is not too much contact in the groin to butt area. Respect!]

The kitchen was central to the whole shed, clusters of wooden chairs and tables arranged sporadically on the concrete floor. The smell of good Bak Kut Teh is unmistakeable - rich, aromatic and calming, especially effective after a hair raising ride. We ordered the works and were served within 6 minutes.

WAaaaH LAH……

The line-up consisted of the following:

a) 4-5 pieces of succulent Bak Kut were clinging tenderly onto tendons and bone simmering in a thick herbal sauce. This was topped with lightly-fried bean curd skin which added a crunch to the softness of the meat and garnished with diced spring onions.

b)A plate of chopped “You Tiao”, just fresh and not left in the open for too long.

c)A plate of “Mei Cai” finely cut and exhibiting a rich dark green color.

d)2 bowls of rice

e)Green chilli padi in dark sauce

f) Chinese tea

Method of Operation

1) Soak “You Tiao” into sauce and let it absorb the sauce.

2) Pick up the Bak Kut with the fried beancurd skin and dip into chilli sauce.

3) Pop the “You Tiao” into mouth

4) Pour sauce onto rice topped with the “Mei Cai”.

5) Drink hot chinese tea.

After eating this Bak Kut Teh you realise all the other ones in Singapore are real sub-standard, just pieces of meat floating in a diluted broth or pungent with a herbal taste. The meat is simmered to a right consistency such that the meat is not stubbornly attached to the bone. The “Mei Cai” and “You Tiao” added the extra crunch and saltiness to the palette

Total Cost: RM 17.00

Shiok factor: 8.5/10

We devoured more great food along the way from Melaka to KL but I am unable to talk about them cos the control freak of this website insists that I have images. Will be going to Nagoya next week..stay tuned for more Globe Trotting Delights…