Bak Kut Teh For Lunch At Sik Wong Restaurant, Ipoh

It was a Monday afternoon. We had to go to town to get something done.

It was a hot day.

This was before the lunch hour peak so the traffic was still smooth.

We finished whatever we need to do in town and drove back to Falim. We haven't decided what to eat for lunch until we saw this new restaurant.

100 Plus for hubby and herbal tea for me.

Condiments: Cut bird's eye chilies and chopped raw garlic.

Cut chilies in soy sauce for me and garlic with black soy sauce for hubby.

Bak Kut Teh (Pork ribs in herbal soup). We were informed that this is the northern state version unlike the popular Klang version.

This soup with coriander leaves was for me. Hubby not a fan of coriander leaves. The soup is lighter in colour. When we were approached for our review, we commented that the soup is milder in taste.

Bak Kut Teh (dry version) - this is very flavourful and yummy!

I was hungry and I was able to finish one bowl of rice all by myself!

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That evening, we had home cooked dinner.

Stewed pork ribs with salted black beans and home grown white bitter gourds.

Chinese mustard (gai choy) with prawns, egg, ginger and Chinese cooking wine.

You cause grass to grow for the livestock

and plants for people to use.

You allow them to produce food from the earth -

wine to make them glad, olive oil to soothe their skin,

and bread to give them strength.

(Psalm 104:14-15, New Living Translation-NLT)