KUALA LUMPUR: Tourism, Arts and Culture Minister Datuk Seri Tiong King Sing has instructed ministry officers to study the possibility of listing Bak Kut Teh, a pork rib soup originating in Malaysia, as one of the traditional dishes on the heritage list.

“One should be open-minded and not switching off just because it is non-halal food,” he said.

Malaysians of all races have savored different types of Bak Kut Teh, made with chicken, mutton and seafood besides pork, said Tiong after launching the Asean forum on Sustainable Heritage Food Packaging and Commercialization for the World Market on Tuesday.

Tiong said he is of the view that Bak Kut Teh should be introduced to foreign tourists.

Originally cooked with Chinese herbs and pork ribs, the dish has since evolved to incorporate chicken, mutton and seafood as alternative ingredients offering a variety of tastes for the enjoyment of all Malaysians.

“If Bak Kut Teh is prepared with halal ingredients such as chicken, mutton and seafood, then the dish can be introduced to Muslims,” he said.