Bak kut teh is a Chinese herbal pork rib soup that originated in Klang, Malaysia. It consists of pork ribs simmered for hours in a broth containing soy sauce and herbs like cinnamon, star anise, and dried orange peel. There are different regional variations of the soup between Teochew, Hokkien, and Cantonese communities. Two popular bak kut teh shops in Klang discussed are Klang Lek Bak Kut Teh, known for its large tender pork chunks, and Seng Huat Bak Kut Teh, located under a bridge and known for its efficiency in serving bowls of the soup without other ingredients.