It was a Sunday night and hubby told me not to cook dinner. So we waited for him to finish his swim before he changed and showered. Then together we went to this Bak Kut Teh place.
It was around 630pm and the place was not so packed. We found a nice seating and quickly ordered our food since we knew what we want and everyone was hungry. As you can see, my Jamie couldn't wait for the bak kut teh to come as he helped himself to the yue tiaw.
First to arrive on the table for this platter of century eggs. I hardly touch it. Not a fan of this.
Some time later our piping hot bak kut teh came. We had the spare ribs and pork belly to go with the beancurd skin, mushroom and green vegetable. Everyone couldn't wait to dig in, enjoying with warm white rice.
We also had this red glutinous rice wine chicken (ang chow chicken) which is our favourite here. Love that they use kampung chicken for this dish. The flavour, really absorbed into the meat.
Hubby had this huge glass of cucumber juice. I love it. Refreshing and cooling. Nice to quench the thirst after the warm bak kut teh.
For me, I went for this cincau soya milk. Nice to take as well.