This is where it all originated ... the original Sze Hwa Bak Kut Teh @ Kulai, with numerous other branches sprouting all around Johor Bahru. Bak kut teh or the oriental version of stewed pork ribs has 2 variants to it, primarily the Teochew style with light coloured broth and herbs or the Hokkien version, which uses dark soy sauce resulting in a darker soup. It's more of a personal preference and I like mine the Hokkien way.
