Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered a Big Fat Bone set from the Samy & Min Bak Kut Teh stall, which cost RM25.90 per set.
This Big Fat Bone Set is a hearty, unapologetically indulgent take on a classic Klang-style comfort dish. Served as a complete set, it comes with a bowl of dark, herbal bak kut teh soup crowned by a generously sized pork bone, accompanied by a mound of white rice and a side of golden fried yau char kwai. The presentation is straightforward and functional, very much in the spirit of traditional bak kut teh, letting the aroma and richness speak for themselves.
The highlight is the “big fat bone” itself. The pork bone is thick and meaty, with layers of tender flesh, connective tissue, and gelatin-rich cartilage that have been slowly simmered until soft. The soup is deep brown and opaque, indicating a strong herbal base made from a blend of Chinese medicinal herbs such as dang gui, chuan xiong, licorice root, and garlic. It has a robust, peppery-herbal fragrance with a savoury backbone, slightly oily on the surface from the rendered pork fat, which adds body and richness to every sip. The meat clings to the bone but yields easily, making it especially satisfying to eat slowly, either by lifting pieces with chopsticks or gnawing gently for the marrow and collagen.
Bak kut teh itself has a long history in Malaysia, particularly in Klang, Selangor, where it is widely believed to have originated in the early 20th century. The dish was popular among Chinese labourers and dock workers, who needed a nourishing, warming meal to restore strength after long hours of physical work. Pork bones were simmered for hours with herbs not only for flavour, but also for their perceived restorative properties. Over time, bak kut teh evolved into several styles, with Klang-style being known for its dark, herb-forward broth, as opposed to the lighter, peppery Teochew version.
The inclusion of yau char kwai alongside the soup is traditional, used to soak up the rich broth and add a contrasting crisp texture. Paired with plain rice, the set becomes a complete, balanced meal that highlights the soup and meat as the main attraction. This Big Fat Bone Set reflects the classic spirit of bak kut teh: simple ingredients, long cooking, and a focus on comfort, nourishment, and bold, savoury depth.
