A couple weeks ago one of my friends, Michael, a true born & bred Klang guy sent me a picture of a bowl of old school bak kut teh via WhatsApp and claimed that this place is so good they usually sell out by 8:30 in the morning. The name oft the shop – Teck Seong bak kut teh.
Teck Seong bkt, Taman Intan Klang
Coincidentally, this restaurant also happen to be located just minutes away from where I stay, makes visiting for weekday before-work-breakfast perfect. So I did just that the very next morning.
It is true that bak kut teh is mostly a breakfast dish in Klang, and some of the best outlets only operates in the morning. Like many of these places, Teck Seong starts early in the morning, at 6 am.
“pua pui chiak” cut, or 3 layer pork
The offering here is of the most old school style – one bowl of pork of your choice per person to go with steamed rice. You do get chili padi and soya sauce as condiments.
I’ve tried “pua pui chiak” (半肥瘦) and “tua kut” (big bone) at Teck Seong and the experience has been great. The soup, while a bit more subtle than the likes of Mo Sang Kor, it still holds a strong herbal note. The flavor of meat though, is among the best I’ve had, then there’s the fat, they just melt in you mouth. Excellent.
one tua kut is definitely a good way to start the day
A single portion with rice is RM 11, so prices are more than reasonable, if not slightly cheaper compared to some at the area. If you’re a fan of old school style BKT, this is surely one to check out.
Address: Teck Seong Bak Kut Teh 29, Jalan Batai Laut, Taman Intan, 41300 Klang, Selangor GPS: 3.055686, 101.473612 Tel: 016-213 1161 Hours: 6 am to 8:30/9:00 am
A couple weekends ago while trying to play catch up in tasting as many different bak kut teh restaurants in Klang as humanely responsible, I took up the offer from Zess, our resident Klang bkt expert, and met up for a sumptuous brunch at Ah Chee clay pot bak kut teh.
Ah Chee Bak Kut Teh, Bayu Tinggi, Klang
Ah Chee is of course, another one of Zess’ friends (this guy knows a lot of BKT operators). The restaurant is located at an end lot at the rather busy commercial area at Bayu Tinggi, Klang.
If you’re not familiar with Bayu Tinggi, well, it is basically located in between Bukit Tinggi and Port Klang, a place that’s frequent mostly only by Klang residents.
Bak Kut Teh infused with seafood is not exactly a recent invention in the land where this uniquely Chinese-Malaysian dish originated, and of the various different variants of bak kut teh, it is probably the most rare, hence it is no surprise that many bak kut teh fans does not know about the existence of seafood BKT.
Yun Heng kopitiam, at Klang Utama
My love for seafood bak kut teh started with Ah Tao at Teluk Pulai, a place where I’ve returned multiple times. Sadly, Ah Tao returned to the maker this past CNY period and the place has been closed down (or on haitus) since.
This prompted me to start looking for another good spot to satisfy that cravings.
After a few attempts with limited success, I think I finally found one that’s worthy to be Ah Tao’s replacement in my book – the unassuming BKT stall at the corner of Restoran Yun Heng at Klang Utama (not far from another one of my go-to Hong Ba + BKT place – Swee Xiang)
fish head, and that glorious bak kut teh with lala
We went there last weekend when my brother was in town, and for the three of us, we had 1.5 portion of bak kut teh with lala, and another portion of fish head.
The bak kut teh soup really did hit the spot for all of us, it was a perfect balance of hotness, herbal note, and really strong seafood sweetness from the lala. They may not have the variety of seafood available as with Ah Tao, but lala is all you need, especially if it’s done as well as they did here.
fish head also had chicken feet in it
We didn’t plan to order the stewed fish head dish, but since they were a bit low on pork (we got there past 1:30 pm) and the owner suggested it, I thought why not?
The dish turned out to be pretty good in itself, it was another spicy dish but one with much thicker soup and slightly sweeter in taste. I actually enjoyed it quite a bit, the chicken feet in the stew was very good too.
Overall damage was just under RM 20 per person, and I’m 100% sure I’ll be heading back there again for some lala BKT goodness.
While you can get bak kut teh all around the clock in Klang, it is still mostly a breakfast option for most natives around here. So prior to work a few weeks ago, I decided to head to one of the more popular old school bkt places to get my morning fix – at Seng Huat bak kut teh.
Seng Huat is located just right beside the main Klang bridge and stone’s throw away from the origin of bak kut teh at Teck Teh. The corner shop has plenty of seats right at the side by the river, which makes for quite a comfortable dining area compared to the slightly stuffier interior.
one big bone for me please
This is an old school type of bkt place, so there’s no such thing as claypot, vegetable, enoki mushroom, or any of those distractions. You order your favorite type of meat and you get it served in a bowl and a plate of rice. What they do have though, is chili padi & soya sauce, which Teck Teh doesn’t even serve.
I asked for a tua kut (big bone), one of my favorite parts for breakfast.
bak kut teh is a breakfast meal here in Klang
What came was quite a huge portion (especially for breakfast) of meat that was appreciatively soft enough to fall off its bone quite easily. The soup was quite thick & flavorful, though to be fair not the thickest I’ve had, Mo Sang Kor or Ah Her would probably satisfy you more if you want it thickest possible.
Over all though, it was a pretty good breakfast, and one that I would not have a problem to revisit. If you want it more “original” though, head to Teck Teh for some surprise.
Several weeks ago I chanced upon an article on The Star newspaper on Teck Teh and how it is believed that this is where it all started, the origin of bak kut teh in Malaysia. Since I am a self confessed bak kut teh fan, I did myself a favor and promptly went there for a visit.
Teck Teh Bak Kut Teh, the origin
Teck Teh is located near the Klang train station, just right across the river in Klang town. The shop has been operating for some 50 years and it sure looked like they haven’t really renovated the place sans some newer kitchen equipment since then.
The old man running the shop is now the 3rd generation chef who still uses the same ingredients & spices as per his grandfather’s recipe. If you want the taste of the origin, this is the place to go.
bak kut teh for one, at Teck Teh, Klang
I ordered a portion of “tua kut”, or big bone, together with a tea which came in the form of loose leaf on a piece of newspaper.
The pork, as with most other Klang version that came after it, was really tender, juicy, and packed with herbal flavor. The soup itself was not the thickest but has a distinct taste of traditional spice which I found rather palatable. It was a more than decent meal of BKT to be honest, except for one little “problem”.
which cut would you choose?
Now, this place is so original they don’t serve garlic, chili padi, or even soya sauce. Yes that’s right, you’re supposed to only taste the sweetness of pork and the aroma of soup without any alteration.
I find myself suffering a little bit since I do really enjoy some chili padi with those fatty pork meat, but I guess it works for many regulars who seemed to keep coming back.
If you’re a fan of BKT though, you should probably give this place a try (maybe bring your own soya sauce)
Address: Teck Teh bak kut teh Jalan Stesen 1, Kawasan 1, 41000 Klang, Selangor GPS: 3.042644, 101.448241