As all Singaporeans know, there are several versions of bak kut teh, including the Klang version which some think is the "original" dish. Indeed, the Wikipedia entry on the dish states that Klang in the birthplace of "pork bone tea".
Not so, says Leslie Tay, prominent food blogger and regular guest contributor to AsiaOne Wine, Dine & Unwind. Leslie is passionate about local food, and that is why his blog is so focused on hawker fare. He recently reviewed a trio of bak kut teh stalls, and grilled the the hawkers at length. He is convinced that the spicy herbal soup dish originated in Singapore and wants to "set the record straight".
