23/06/2026
✨BAK K*T TEH GRAVY ✨
👉🏻 Poutine Palooza (Saturday)
Introducing another special item on the menu for This Weekend only until sold out, just in time for the Poutine Palooza. You know here at woking, we try not to change our menu too much. We know you have your favourites. But, let me introduce you to one of my very favourite thing that Mike and i make together. This gravy is a blend of my home made veganised Bak k*t teh broth which is traditionally “pork bone and medicinal herbs” - think star anise, cinnamon, d**g qai, cloves, soy sauce. I like to make it more like the hokkien style, strong, fragrant, savoury and warming. it’s origin has malaysian, singaporean and chinese roots and the first time i had bak k*t teh was offering food to the monks in the dandenong ranges and meeting a chef who had specially prepared a vegetarian version of it. It completely blew my mind and was like nothing i had ever tried before in my life. Bak k*t teh takes several hours to simmer to bring out all it’s flavour and then it’s onto mike to turn it into gravy. Being british, I think I fell in love with mike that first time he made me a vegan gravy that wasn’t from a packet! So, drop by and see us this weekend to get your hands on our version of a malaysian, british inspired dish made for canada day! We hope to see you all soon!
*teh
