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Saturday, 17 April 2021

JOE WONG Bak Kut Teh

It is the first weekend in the holy Muslim month of Ramadan. We ventured out to see if we could grab a bite to eat, since most eateries are supposed to be closed till early evening. Joe Wong Bak Kut Teh has been our default 1Bak Kut Teh place for many years, and we highly recommend it.

1a Chinese soup that literally means "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavour. Light and dark soy sauce are also added to the soup during cooking and garnished with chopped coriander or green onions and a sprinkling of fried shallots, and usually eaten with rice.

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📍 Location:

We shoot in the normal file format using Lumix's ‘natural’ colour profile with:
• Panasonic Lumix DMC-GX85
• Panasonic Lumix G Vario 12-60mm ƒ/3.5-5.6
• Panasonic Lumix G 20mm ƒ/1.7 (for close-ups)
• Zhiyun-Tech Crane M2
• Huawei P30

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