Low’s yang kut teh is an inventive new idea and a labour of love that takes eight hours to make. — Photos: LOW LAY PHON/The Star
There are roads less travelled and there are roads never travelled. Both are hard but the latter has the added challenge of being the first to break a mould.
Two years ago, 41-year-old Low Wei Hong opted for the sanguine second option. Having worked in F&B for nearly a decade – in restaurant kitchens and even as a restaurant manager – he had a “Eureka!” moment of sorts when he realised that he could fuse his Chinese wife Zhang Yulin’s Jiangzi culinary ancestry with the Malaysian heritage dish of bak kut teh, and craft a brand new lamb bone soup.
