QUOTE(new in IT @ May 2 2013, 03:21 PM)
Recently notice soup based bak kut teh now has NEW 2 types.
Type 1 - Focus on traditional herbs.
Type 2 - Focus on the soy sauce.
I'm looking for those who still retain with the traditional herb soup one. The soy sauce type one feel like MSG soup to me.
Anyone know where still sell the traditional herb soup type one?
There are more than the 2 types that you mentioned

i.e:
- The original Klang BKT - Herbs, light brownish and served on a bowl rather than claypot (Klang Under the bridge/ Mo Sang Kor-Pandamaran) - Getting less & less (And answering your question earlier)
- The Teluk Pulai style- Claypot with mixed ingredients - Common BKT in Klang Valleys nowadays
- The Dry type- New type Also from klang - Also common nowadays
All the above originated from Klang and for Singaporean, they named it "Hokkien Style"
The white pepper style BKT - This wan claimed by Singaporean for sure and very popular in Southern M'sia - For Singaporean, this is what they called "Teochew BKT