Bak Kut Teh for a dinner party — went down extremely well

I made Bak Kut Teh for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The richly coconut-sweet profile was the main talking point — no one had quite experienced prawn paste hae ko used that way before.

the cuisine blends Malay, Chinese, Indian, and Peranakan traditions in a unique fusion. I explained the a laksa restaurant context as I served it which helped people appreciate it fully. teh tarik pulled tea was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.