. John Lee and his wife Sally run Seng Huat, an old bak kut teh shop in Klang. They're two of the nicest people you'd ever want to meet. And their version of this Hokkien Malaysian specialty is pretty fantastic. 'Meat bone tea' (that many Chinese Malaysians mis-translate the dish's characters as 'pork bone tea' tells you a little, I think, about their passion for the other white meat) is comprised of pork (and parts) long-stewed with soy sauce, spices, and Chinese medicinal herbs. It tastes much better than it sounds. Malaysian pork is generally excellent, uber porcine in flavor and nicely fatted, and it marries beautifully with the spices and herbs that go into the dish (black and Sichuan peppercorns, ... read more