Malaysian Food Blog, Travel, Diving & More

Let’s continue with our Klang bak kut teh related reviews, shall we? Today’s we’re looking at something just a tiny bit different from the usual bowl or clay pot type bak kut teh, we’re talking about – Hong Ba (封肉).

I first read about 158 Hong Ba on Jodie’s blog, and since it looked absolutely stunning, we went ahead and gave it a try.

158 Hong Ba at Pandamaran, Klang
158 Hong Ba at Pandamaran, Klang

158 Hong Ba is located at Pandamaran’s Jalan Chan Ah Choo, a street that has quite a few restaurants, at least half of which serves bak kut teh. Yes, Klang people absolutely love their pork.

The restaurant is set up just like a bak kut teh place, with kettle on gas stove for tea making purposes, and semi-alfresco dining area. They serve breakfast/brunch as well as dinner, and purportedly operated by different siblings on those service windows.

you can cut the meat by just using a blunt spoon
you can cut the meat by just using a blunt spoon

Unlike normal bak kut teh, hong ba is more like braised pork with thick herbal gravy. The pork is absolutely tender and super savory, braised eggs and tofu is served together with the fatty pork that melts in your mouth. While they give you quite a generous portion of gravy, it is not “soup” sort of portion, and not meant to be.

It turned out to be pretty awesome, but standard portion for two is actually a bit smallish. Next time I’ll need to order their innards and pork tendons, they looked absolutely stunning!

So if you’re a fan of melt in your mouth porky goodness, this is one of the places you should check out.

map to 158 Hong Ba, Pandamaran

158 Hong Ba
158, Jalan Chan Ah Choo, 
42000 Pelabuhan Klang,
GPS: 3.009868, 101.418189
Tel: 012-2263043
Hours: 6.30 am – 1 pm, 6 pm – 10 pm

Discuss : KY eats – 158 Hong Ba, Klang (night)

  1. The portion for 2 is pretty ok from your photo 🙂

  2. KY,I see a good amount of food for one or two to enjoyed. Wish to know the recipe
    to make some to enjoy at home with friends and family.

    • Vickie: I think slow braise would probably work, with an assortment of herbs & some soya sauce.

  3. Frankly, I prefer “phak lor bak” to bak kut teh – braised/stewed pork with five spice powder & dark soy sauce…and I cannot resist those stewed eggs. Gimme! Gimme! Gimme!

  4. I do like braised eggs and tofu…and the LEAN but tender pork, the fatty pork…no no no!

  5. CL (RealGunners)

    Cut the meat using blunt spoon? Why do that? Just put everything into the mouth lah! 😀

  6. immature 2.0

    i luv you, oink
    as much as I like to boink
    all i want is to make a point
    that you should visit this joint

  7. simplyremedies

    the braised eggs and tofu is my favorite minus the fatty layer 🙂

  8. So sad. I cannot convey my order to the waiters there. their hokkien is too professional.:(

    • TJ: hahahaa, yeah Klang Hokkien isn’t the easiest to understand, but you can always use mandarin

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