Bak Kut Teh is a traditional Chinese soup that originated in Malaysia and Singapore. The name translates to "meat bone tea," referring to the tender pork ribs simmered in a flavorful broth. The dish is typically seasoned with a mix of herbs and spices, including garlic, star anise, and Chinese herbs, giving it a rich and aromatic taste. Served with rice and often accompanied by fried dough or pickled vegetables, Bak Kut Teh is enjoyed for its comforting qualities. It is commonly eaten for breakfast or lunch and is popular among locals and tourists alike, making it a staple in Hokkien cuisine.