This is my first attempt to cook Bak-Kut-Teh (Pork Bone Tea Soup) in its simplest form using a tea bag mix my friend from Singapore gave me. It’s a Chinese soup popularly served in Singapore and Malaysia which I had the chance to relish in both countries during my recent tour with The Camerawalls. It tasted better than the one I tried in SG (or maybe I was just very hungry). I’m glad the whole family love it. Best eaten with sweet soy sauce and chopped chili pepper as condiment. I will try to add some vegetables and garnishing next time.