Description
Bak Kut Teh is a well-known dish in Singapore, a meat stew with a variety of aromatic spices. In the Teochew style, popular in Singapore, it is a light broth with lots of garlic and pepper.
In this bar, the spices from this dish are combined with cacao from Bolivia. From white pepper to garlic and cinnamon.
Flavor description by the makers: comforting and strengthening spices with a taste that finishes with garlic & pepper.
The makers say: “An iconic dish from Singapore, Bak Kut Teh (肉骨茶), or ‘meat bone tea’, is a savory stew made with pork ribs and a blend of aromatic spices. The Teochew style, popular in Singapore, is rich in garlic and peppery.
Our version is made with a base of fudgy Bolivian cacao from the Alto Beni region, blended with a powerful spice mix of Sarawak white pepper, Indonesian black pepper, anise, cinnamon, and a generous dose of garlic. It is a warming blend of spices and soul.”
Ingredients: cacao, cane sugar, cocoa butter, Sarawak white pepper, black pepper, star anise, cinnamon, garlic, Himalayan pink sea salt.
Contents: 50 grams. Allergen note from the makers: made in a facility that also processes nuts and milk.
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