It is commonly eaten with rice, and particularly in Malaysia, often served with strips of fried dough called you char kueh (or Youtiao in Mandarin). Dark soy sauce is used as a condiment, sometimes accompanied with chopped chilli padi. Tea is also usually served in the belief that it dilutes or dissolves the copious amounts of fat which are consumed in the eating of this dish.
There are variants of bak kut teh which usually depend on the closest major Chinese enclave. Klang is regarded by many as being the place with the tastiest bak kut teh. Indeed, the dish is reported to have been invented in Port Klang for port coolies there in the early 20th century, to supplement their meagre diet and as a tonic to boost their health.
I have no idea how many Bak Kut Teh stall operate in Malaysia, or Klang Valley alone. We can almost sight at least one in each neighbourhood. Ofcourse, you may see many in Klang town alone, or in Shah Alam Batu Tiga (Bukit Raja) area, which people say they serve the best.
I had once in Sunway, and it was great also. I found few shops in Kampung Subang, which is not bad either. Even in area Subang Jaya (opposite Inti College), I found few Bak Kut Teh shops in a row. Etc, etc...
This shop carry a nice designed board and call Grandpa restaurant (Bak Kut Teh). Situated at PJ, Paramouth area (yes, there again. Why I always hang at the place?). It is beside the Giant Supermarket, very easy to notice.
Based on the set up and renovation, I have no confident with its food at first. I thought I had some mind set of good Bak Kut Teh should serve in old wooden house, cooked by an old sifu. This modern looking shop looks like some young turk trying to mess with our traditional legacy.
However, as no food to eat that day, I took a try. Sometimes, unexpected result could be more surprised and satisfied.
The soup was not very thick, but strong in herbs flavor. I do not think they add too much MSG as I did not feel thirsty after the meal. The soup was sweet and tasty. Furthermore, the meat was just nicely cook. Tender and with texture.
We served with the yam rice. Once again, flavor was strong and the rice was springy. We had also stew salted vegetable. Although it was very oily, but that was what make it tasty.