In the early colonial days, Chinese coolies picked up spilled Spices and herbs along passageways, then cooked the spices with pork bones and water for a simple meal. And so created the first version of Bak Kut Teh! Over the years, the dish has become more refined with a Teochew version (pepper flavour) and a Hokkien version (herbal flavour). Typically served with fresh pork loin ribs simmered to perfect tenderness, and accompanied with Chinese dough fritters or 'You Tiao' and Chinese tea.