Category / Bak Kut Teh
The golden standard of bak kut teh is the soup, that strong herbal taste with a thick porky flavour that we all love, and almost without fail, we would ask for refill… or so I thought.
A couple weekends ago we were introduced to Ah Her bak kut teh by a local Klang girl and her family. According to her, this is a place where you get perhaps 1/3 bowl of soup, and there’s no refill, but it would be one of the best bak kut teh you’d ever had.
I must say that I had my doubts.
Ah Her bak kut teh at Pandamaran, Klang
Her in Ah Her means fire in local Hokkien dialect, and I suppose that’s just the boss’ name.
Located between Jalan Polis and Jalan Chianniah deep within Klang town, Ah Her bak kut teh’s set up was not unlike many food courts, semi alfresco with a zinc roof on top, plenty of electric fans, and no walls. On the Sunday that we were there, the place was packed. Business starts at about 5-6 pm and the last bowl of bak kut teh goes out before 8:30 pm.
Ah Her bak kut teh at Pandamaran, Klang
Bak kut teh here is served in their individual bowl (RM 9 per bowl) and you get to choose the cut that you like, there’s intestine, big bone, small bone, 3 layer pork, stomach, ribs, and more.
The locals usually order their favorite and basically eat their from their own bowl, but it’s not uncommon to share. Another place with similar style would be Mo Sang Kor at Taman Berkeley, also at Klang.
Like what the photo shows, you don’t get a lot of soup.
ribs, fatty meat, intestines, 3 layer pork, big bones, take your pick
The real deal here, to me, is the meat. It was by far the tastiest pork I’ve had, full of intense herbal flavor that is somehow not overpowering, and all cooked till it’s so tender you could cut them using the spoon.
The soup too was very thick and strong, almost consistency of stew. I really love it, even though there’s no extra serving. You truly learn to appreciate and treasure them.
thank you Angel and family, it was a great dinner
If you’re a bak kut teh lover, you owe it to yourself to make a drive to this place. I went to another bak kut teh a couple weeks later and find myself not being able to finish, gahh.
Now I really want to try all the other bak kut teh in Klang.
Ah Her bak kut teh
jucntion between Jalan Police & Jalan Chianniah
GPS: 3.006168, 101.413631
Tel: 012-370 1217
I love a good bowl of bak kut teh, and while it is generally true that you often get the best bak kut teh at Klang, going all the way to the “ah beng country” isn’t always practical.
For those who aren’t familiar with bak kut teh, there are actually two versions. There’s the thicker broth infused with pork bones typical of Klang’s style, and then there’s the Teow Chew version that is lighter but more herbal.
bak kut teh, best served with yau char kuai
Heong Kee at Seapark is a bak kut the stall that offers one of the better Teow Chew style bak kut teh.
The unassuming stall is situated just a stone’s throw away from the KFC at Seapark (which is also the first KFC I visited in Klang Valley more than 20 years ago, but that’s not the topic for today.) There are about half a dozen foldable tables by the stall, with a canopy just in case the weather turns back.
ideal for quick dinner, so long as weather permits
I like the fact that the meat here is always very well cooked, and while the soup is not the most intense, my taste buds are happy with them. You can also add enoki mushroom, yau char kuai, and innards.
A meal here will cost about RM 10-12 per person, they also serve pork tripe soup, vegetable and a few other dishes here.
Heong Kee Bak Kut Teh (香记肉骨茶)
While most bak kut teh connoisseurs will tell you that the best bak kut teh dishes are from Klang, I believe that there exists many good quality stalls and restaurants offering the same dish outside of its place of origin. Not too long ago, we went to Kg. Chempaka in PJ to try out one of the newer places in town by the name of Hou Siang.
update 16-1-2015: unfortunately this place is now closed
Hau Siang bak kut teh at Kg. Chempaka
There is Klang and Teochew style bak kut teh, the former being stronger tasting, and the latter slightly sweeter and less herbal. Hou Siang bak kut teh advertised to be of 100% Klang.
The bak kut teh stall is located within the kopitiam that shares the same name. There’s no air conditioning or table cloth, and thankfully, the food was as unpretentious as the restaurant.
a no nonsense clay pot of bak kut teh
A big clay pot of bak kut teh here is good enough to share among 5-6 people. There’s the signature “big bone” with plenty of collagen & tendon, fatty meat, intestine, ribs, and pork knuckle too. It is really a no nonsense serving of bak kut teh, other than pork, bone, and soup (essentially the definition of bak kut teh,) there’s no other ingredients.
While the soup isn’t the most fragrant of strongest I’ve tasted, it is actually still very good, probably one of the better versions outside Klang.
extra tofu and innards to complete the meal
Tofu, yau char kuai, extra innards, and other ingredients can be ordered as sides, and I really like the way they serve extra soup on separate bowls for everyone and refills them constantly. I hate it when bak kut teh places are stingy with their soup, this place definitely do it right.
Shiang demonstrate exactly how big the clay pot is
Our lunch came up to be around RM 20 per person, which includes Chinese tea and plenty of pork for the day. If you’re looking for a very decent bak kut teh place around PJ, this is one place to check out.
Hau Siang Bak Kut Teh
No 496, Jalan PJU 1/6,
47301 Petaling Jaya, Selangor
GPS: 3.117291, 101.599030
Tel: 016-928 7691
Ahhh, bak kut teh, one of my favorite Malaysian foods, so much so that there’s a category on this blog for it. Last weekends I had the privilege of having two bak kut teh brunch in a row, and the second one was this place that I haven’t been before, an old school establishment by the name of Restoran Chow Kiat, at Klang of course.
Chow Kiat bak kut teh at Klang, can’t get any more old school than this
We met at Ken Rimba (more on that in upcoming post) on Sunday morning and Sam Tan, the executive director of KEN Holding Bhd brought us here to share one of his favorite bak kut teh outlets.
It was only 9:30 am and the place was packed. According to Sam, by 10:30 am or so, some of the better cuts would be unavailable already. While the premise sells bak kut teh in the morning as well as at night, they are run by different operators. The morning session that we tried is said to be the more superior.
steaming pot of bak kut teh, I was sold when I saw this
The bak kut teh here is as old school as they come.
There’s no clay pot, no vegetable, no pepper soup, extra mushroom, or any of those other options that purists tend to label as “gimmicks”. Just pure unadulterated bowls of pork (or chicken legs, the little known ingredients in Klang bak kut teh) with just enough of those thick herbal soup.
The only non meat dish you can order is yao char kuay, and to be honest it is pretty average here.
choose your favorite part, finish your bowl of meat, or share with friends
The meat and soup tho, was excellent!
Pork cooked to perfection and so soft you can pry it off the bones just by using your spoon, and the fats? Oh my, they are so flavorful it’s a sin not to have. The soup is thick, packed with herbal goodness, and unlike the similarly styled (and equally delicious) Mo Sang Kor bak kut teh, you can ask for extra soup.
KY, Cheesie, Kampung Boy & City Gal
Choices of meat includes ribs, big bone, small bones, “kawan” (this with plenty of fats, super delicious), stomach, intestine, lean meat, and more. If you love bak kut teh, this is definitely one place to check out. Prices are similar to other establishments around the area.
Restoran Chow Kiat
Jalan Kapar, Kawasan 18,
41400 Klang, Selangor
GPS: 3.05049, 101.448263
OK guys, it’s time to talk about bak kut teh again, one of my favorite Malaysian food of all time. Today’s bak kut teh is Mo Sang Kor at Taman Berkeley (the branch that is closer for us PJ folks).
bak kut teh naturally goes with a pot of good tea
Mo Sang Kor is one of the older bak kut teh establishments, and instead of the usual clay pot with everything in it serving, they do things slightly different here. You order the type of cut you want, and each type is served in a single serving bowl, usually with the meat/innards, a mushroom, a bulb of garlic, and of course, bak kut teh soup.
Most uniquely, you aren’t allowed to ask for additional soup here. What you are served is what you get. This is because the bak kut teh soup here boiled together with the meat and herbs over long hours and is super concentrated.
we had six types of bak kut teh meat/innards
Small price to pay for that really aromatic and thickest bak kut teh soup I’ve ever tasted. You will learn to appreciate the broth in smaller doses here, they are fantastic.
As there were six of us, we ordered 6 portions of different items that day. There were big bone (“tai kuat”), 3-layer pork belly, pork knuckle, spare ribs, ribs, and intestines. The meat were properly cooked and so tender they fall off from the bones easily, you could almost chew them down without dentures.
If you plan a visit to Mo Sang Kor, make sure you get there early so that you get to choose from different cuts of meat. By brunch time, all that’s left might be only lean meat.
Kim, Kerol, Horng (ya dude enjoyed the soup), Yuki, KY, and Haze
Price wise, they are competitive to Klang’s standard. Everything comes out to around RM 12 per person including rice and tea.
If you are a bak kut teh soup lover who places emphasis on quantity, don’t go there, but if you love quality and could live with rather low volume of fantastic bak kut teh soup, this is a place you should check out.
Restaurant Mo Sang Kor
41, Jalan Bangau,
41150 Klang, Selangor
GPS: 3.060285, 101.464983
Tel: 019-272 7728