All language subtitles for Food.Affair.with.Mark.Wiens.S01E04.1080p.WEB.h264-KOGi

—Thank you, Uncle. —Thank you.

Would you like me to top-up your soup?

Yes, thank you.

Hi. How are you?

—Thank you... —Please have a seat.

Sure, thank you...

—Can I make you some tea? —Yes, please.

You have to drink tea along with bak kut teh.

That's why it's called

meat bone tea (bak kut teh).

Is this Chinese tea?

Yes, Chinese tea. Called Bu Zhi Xiang.

This was blended by local tea merchants

specifically to pair with bak kut teh.

—Have some tea. —Thank you.

Thank you.

You must have tea when you eat bak kut teh.

It adds a different dimension to it.

—The soup is spectacular. —Thank you.

It has such depth of flavour.

How did you make it?

You need really good quality pepper.

Sarawak pepper is ideal.

It's more aromatic.

We have to roast the pepper.

We don't use it as is.

That's so much work!

The pork must also be fresh.

We cut the pork ribs ourselves

and we use the spine to make the soup.

I've been working here

for more than 30 years.

My parents used to sell bak kut teh

to the coolies.

Back then, it was just a bowl of rice

some pork ribs

and the tea was free of charge.

Over time, the dish evolved

into the bak kut teh you see today.

I still make the side dishes

that my parents used to make.

And I'm the youngest staff around here.

My employees are all

in their seventies and eighties.

I'm 66 this year.

You don't look 66!

I've worked here all my life.

It's a lot of hard work.

I do what I can.

I cook from the heart.

I want my customers to enjoy the food.

That's what I aim for.

To live each day happily.

Happiness is the key to life.

Happiness is the key to life.