Klang is often credited as the birthplace of Bak Kut Teh in Malaysia. Ajishan’s Klang Bak Kut Teh is a pork rib dish (may also use chicken or other types of meat) cooked in broth. It contains a variety of herbs which give the soup a perfectly well-balanced sweet and savoury taste. It is a typical Hokkien style Bak Kut Teh with a rich and succulent dark-brown herbal broth that is simmered for hours. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots.