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Never order food for cny, new year etc

this ai always give different answer   Short answer: No — this is not the real, original Klang-style Bak Kut Teh. It’s a Chinese medicinal herbal pork soup, not authentic Klang Bak Kut Teh.   so i ask for the same klang bkt, this is his new rep     Authentic Klang-Style Bak Kut Teh (2 servings) Pork Pork ribs (spare ribs or prime ribs) — 600–700 g Optional additions (traditional): pork belly, soft bone Herbs & Spices (Traditional Klang Profile) Herb Amount Purpose Dang Gui (当归) 4–6 g Herbal backbone (not sweet) Chuan Xiong (川芎) 3–4 g Aroma, depth Cassia bark / Rou Gui (桂皮) 2–3 g Warmth Star anise (八角) 1 piece Subtle fragrance Cloves (丁香) 2 pcs Background spice Fennel seed (小茴香) ½ tsp Roundness Bai Zhi (白芷) 2–3 g Earthy herbal note (very traditional) Gan Cao (甘草) 1–2 g Harmoniser only (not sweet) Garlic (Essential Klang Element) 1 whole bulb, lightly smashed, skins on Seasoning Light soy sauce — 1½ tbsp Dark soy sauce — 1 tsp (colour only) Salt — to taste Rock sugar — optional, max ½ tsp (many shops omit) Method Blanch pork Boil ribs 5 minutes, rinse clean. Prepare herbs Rinse all herbs briefly. Tie into a cloth bag or keep loose (traditional shops often go loose). Simmer Add pork, herbs, garlic, and 1.2–1.4 L water. Bring to boil, then reduce to very gentle simmer. Cook Simmer 1½–2 hours until broth is dark and aromatic. Skim fat lightly if needed (Klang broth is not greasy). Season Add soy sauces and salt in the last 20 minutes. Adjust savoury balance — should be herbal, not sweet. How it should taste (authentic benchmark) Herbal aroma hits first Garlic richness underneath Savoury, slightly bitter-warm finish Not peppery Not sweet Not medicinal-tonic thick If it tastes like: Ginseng soup → ❌ wrong Pepper soup → ❌ Singapore style Sweet herbal tonic → ❌ Cantonese Traditional Serving (Klang way) White rice Yau char kway Chinese tea (Pu-erh or Tieguanyin) Optional soy sauce + chopped garlic dip

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Wah sianz, today cannot even sit beside Tomy to go faraway factory...