肉骨茶則是早在中國移民南洋時流傳下來的，時至今日，肉骨茶已發展成著名的美食，是亚庇当地華人最具特色的晚餐。除了以新鮮排骨熬湯，還當然少不了上乘藥材，如當歸、黨參、甘草、枸杞子、白胡椒等，經過長時間的炖煮，才能使藥材的味道滲入排骨中。肉骨茶具生血、旺血、補氣的功效，可謂男女皆宜的補品。肉骨茶－香料及中藥藥材的風味洋溢，肉質細嫩；吃的時候再配一點甜醬油和辣椒，細嚼慢嚥，加上一碗白米飯，更襯托肉骨茶的濃醇滋味。再沏上一壺好茶，即使是在炎炎夏日，吃得滿頭大汗仍然大呼過癮!
Originally brought in by the Nanyang Chinese immigrants to Malaysia, Bak Kut Teh is now a well-known cuisine among the local Chinese in Kota Kinabalu.
Sometimes consumed as an anti-rheumatism remedy and to improve blood circulation, Bah Kut Teh is a combination of Chinese medicinal herbs and spicy flavours. Dip in a little sweet soy sauce and pepper, the tendered fresh pork ribs and meat would be tastier and best enjoyed with a bowl of white rice.
The preparation to prepare a broth of fresh pork ribs requires several herbal ingredients such as, chinese angelica, codonopsis, licorice root, wolfberry fruit and white pepper among many other things, giving the ribs and soup its flavour after a long period of stewing.
While having Bak Kut Teh on a hot day, add on a pot of Chinese tea for that refreshing moments before, during and after every meal.
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