Several weeks ago when my family was in town, we decided to meet up my cousin & extended family for a bit of a catch up session, and when you stay near Klang, the obvious option is bak kut teh, so that’s how we ended up at Ki Heong bak kut teh.
Ki Heong Bak Kut Teh, Bukit Tinggi Klang
Ki Heong (not to be confused by Kee Heong at Taman Eng Ann) is located at Bukit Tinggi, occupying two shop lots with one side fully air conditioned.
This is perhaps one of the best things anyone’s done to bak kut the – having it served in climate controlled environment! I mean, hot soup and hot weather doesn’t work so well together otherwise, right? Perhaps this is why bkt is often preferred as breakfast when it isn’t sweaty hot out.
The bak kut teh here comes in either soup or dry versions with a variety of different cuts to choose from. For those who loves pork fat, “pua pui chiak” (half fat, half lean), “tua kut” (big pone), and “seh kut” (small bones) are some of the cuts you should go for.
Additionally, you can also order innards such as stomach and intestine here. You can have these on a separate bowl in case some may not want them next to their meat, which is a bit of a shame, really!
dry bkt, soup bkt, and innards
The dry bkt here is certainly competent, rich in flavor and as usual, comes with a bit of dry chili and some okra slices to gives it a bit of character. Soup version is pretty decent here as well, while it isn’t the thickest, there’s still good herbal note, and they are happy to refill the clay pot as much and as often as you like.
As for the meat, I thought they are just slightly firmer than some of the best ones in Klang, though by no means anywhere close to “tough” territory. Overall this is a pretty decent bkt outlet that’s made better by having air conditioned dining area and unlimited soup. Not a bad choice really.
Bak Kut Teh is always best with a big group
Address: Ki Heong Bak Kut Teh Bukit Tinggi No. 28, Jalan Bayu Tinggi 2A, Batu Unjur, Klang 41200 Selangor GPS: 3.011611, 101.439157
Since I am somewhat known for being a bak kut teh lover (which I am), I suppose it is appropriate to not go too long between bak kut teh posts, so today I present you – Siong Huat Bak Kut Teh, at Port Klang.
Siong Huat Bak Kut Teh, Port Klang
As mentioned, this particular bak kut teh place is located near port Klang, so for those who travels from other parts of Klang Valley, it is indeed quite a distance. However, since the Federal Highway toll is dismantled, the journey cost RM 4.20 less, and so there’s no excuse to not do this.
Furthermore, Siong Huat also has a dedicated parking lot for dine in customers, which makes it that much more convenient.
Unlike many bak kut teh places in Klang that concentrate on either bowl type bkt (one where you specify just 1 particular cut of meat, served in bowl), Siong Huat offers claypot style bak kut teh in soup & dry versions, and also with options for seafood. On top of that, they also offer a variety of “tai chao” dishes.
bak kut teh does go very well with lala
For the 8 of us, we ordered a big portion of bak kut teh with lala (spicy version), a regular clay pot bak kut teh, a dry version, a plate of vegetable, and steamed garupa fillet with ginger. All of these to go with steamed rice, like god intended.
The seafood bak kut teh was served with a pretty generous amount of lala and chili padi. The cili padi is necessary in any seafood bak kut teh soup base to balance the seafood taste with herbal aroma. The version here is as good as others I’ve tried in Klang, such as Yun Heng’s lala bkt, or Klang Coast at Bukit Tinggi, but perhaps a notch below Ah Tao’s version (sadly he passed away). Definitely satisfying.
regular & dry bak kut teh, vegetable, steamed fish with ginger
The regular soup based as well as the dry bak kut teh were competent in their own right, with the soup version accompanied by pretty good tofu skin as well.
Additionally, their steamed garupa fish is a must order for those who love fish. The ginger was spicy, and fish tasted superbly fresh and done just right, goes well with steamed rice.
they have cendol with durian!
For those with some sense of adventure, Siong Huat also serves cendol with actual durian (RM 16 per bowl), a dessert fit as a meal on its own, and priced accordingly.
As for our over ordered meal, it came to around RM 40 per pax, including the pricey dessert. Worth it.
Bak Kut Tehhas always been one of my favorite Malaysian food, and hence it has a category all by itself on this blog. After some two dozen different places covered (more if included those not worthy for sharing), I’m still far from tired of bak kut teh, and today I want to tell you about Nan Feng, where you find the best dried bak kut teh anywhere.
Nan Feng bak kut teh at Klang
The restaurant is situated in the heart of Klang and first introduced to us by our Klang ahbeng friend – Zess. The only guy I know who actually eats bak kut teh some half a dozen times a week, if he says the place is worthy, I won’t bet against.
The restaurant has a typical bak kut teh place set up, with the chef and stall right at the entrance and tables placed both indoor and out, with water kettles strategically placed within arm’s reach.
yep, clay pot goodness, both dry and wet versions
Other than the traditional clay pot “soup version”, this place also serves dry version of bak kut teh. One that is cooked by reducing bak kut teh soup, dark soya sauce, and enhanced with dried chili, okra, and sometimes dried cuttlefish.
If you come to Nan Feng, this is a must order, they serve the best dry bak kut teh I’ve ever tasted.
chicken feet make a surprise appearance, and you never waste bak kut teh soup
We usually order both versions of bak kut teh when we are there.
The soup has a very strong herbal taste and sweetness of pork flavor in it, typical of authentic Klang bak kut teh (as opposed to Teow Chew version which is usually clear and milder). I was informed that the soup first served in the clay pot is the most “kao” version of all, and those “extra” soup that you ask is from a different pot and usually slightly less flavorful, though honestly they were all excellent to me.
fried shallots adds a lot to the oily rice served here
While at Klang, you should also consume bak kut teh rice like how they do it here – with fried shallots. This isn’t something familiar to me either, I usually only have fried shallots with prawn mee, but I’m liking it. The shallots really added an extra dimension and gives the mixture of meat and rice some crunchiness.
I’ve also been told that the pork intestine soup (peppery type) is awesome here. The only problem is that they usually run out by maybe 10 am, so we’ve yet to try that.
Yuki, Horng, Haze, KY, and Kerol, we stuffed ourselves silly
We usually spend around RM 10-13 per person around here, and never left unsatisfied. If you’re a fan of bak kut teh, especially dry bak kut teh, don’t miss out this place.