Malaysian soup row provides recipe for harmony

Controversy over 'bak kut teh' underlines need for compromise and respect

Not all Malaysians are happy that bak kut teh, a pork-heavy dish brought to the country over a century ago by Chinese immigrants, has been recognized as a national treasure. (All photos by Norman Goh)

NORMAN GOH

June 19, 2024 08:00 JST

Bak kut teh is a hearty Malaysian soup that smells strongly of heavily herbed Chinese traditional medicine.

Growing up in Kuching, the capital of Sarawak state, I was introduced to many delicious local foods, ranging from Sarawak laksa (a regional variety of the spicy noodle soup) to kolo mee (noodles tossed in a savory pork and shallot sauce), manok pansuh (chicken cooked in a bamboo pot) and nasi lemak, Malaysia's national dish (rice cooked in coconut milk and served with anchovies, peanuts, cucumbers, boiled egg and spicy sambal).