This is the 65th bak kut teh entry in this blog, which probably say something about my affinity to this Malaysian-invented dish, and that wouldn’t be wrong. This is certainly the best thing coming out of Klang bar none.

偉强肉骨茶, WK Bak Kut Teh
偉强肉骨茶, WK Bak Kut Teh

Anyway, one of the most recent bak kut teh I’ve tried was WK at Pandamaran, just a stone’s throw away from the famed Ah Her bak kut teh, which is perhaps the biggest operation for night time bak kut teh in all of Klang.

As I was told by the server, WK (偉强) is a student of Rock bak kut teh (石头) down the same street, and in fact, WK used to operate on the same premise at night while Rock BKT does it in the morning before shifting to this new location at Lorong Jering in Pandamaran.

Our first visit to WK was indeed at the previous Rock BKT’s premise, and we’ve since revisited twice at their new location. Like many Klang’s bak kut teh outlets, WK’s set up is a fairly simple “side of the house” type, with plastic tables and chairs under a zinc roof with side walls, providing great ventilation especially in this pandemic era we live in.

tea is a must with bak kut teh
tea is a must with bak kut teh

WK offers a choice of traditional bowl type bak kut teh, or you can have them in the more “modern” claypot type instead, there’s also a choice of dry bak kut teh as well, if that is what you prefer.

intestine, kah wan (leg joint), pua pui chaik (3 layer pork)
intestine, kah wan (leg joint), pua pui chaik (3 layer pork)

Texture wise, WK hits the spot just right. They’re what you’d expect from top notch Klang style bak kut teh, with the meat being very soft yet without breaking apart, and fat layers in a state you can cut through by using just the spoon. While the soup doesn’t carry a very heavy herbal note, it does so with good balance and does not overpower the natural taste of the meat, a dish that is easy to eat, and brings comfort to any bak kut teh fan.

dry bak kut teh, soup bak kut teh in bowls
dry bak kut teh, traditional in-bowl bak kut teh

For those who like dry bak kut teh (like my mom), the version here is pretty competent as well. The cooked meat is lightly fried with sweet soy sauce and enhanced with dried red chili, dried cuttlefish, garlic, and some fresh lady’s fingers, mom approved.

If you’re a fan of bak kut teh, this is one that should satisfy.

wk bak kut teh map

Address:
偉强肉骨茶 W.K Bak Kut Teh
368, Lorong Jering, Kawasan 12,
42000 Pelabuhan Klang, Selangor
GPS: 3.007966, 101.413433
Tel: +6016 312 8886

KY eats – WK Bak Kut Teh (偉强肉骨茶), Pandamaran Klang
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10 thoughts on “KY eats – WK Bak Kut Teh (偉强肉骨茶), Pandamaran Klang

  • February 6, 2022 at 5:57 pm
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    We have a lot of Klang bak kut teh restaurants here, dunno if they are in any way related to those in Klang or are just using the name.

    Reply
    • February 8, 2022 at 10:21 am
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      suituapui: well PJ has a lot of “Klang” bak kut teh and usually they’re quite different, I guess you gotta always go to the source.

      Reply
    • February 8, 2022 at 10:21 am
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      suituapui: why not both?

      Reply
  • February 7, 2022 at 4:34 pm
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    BKT like this will definitely not going to appear on our table as the meat is too fatty and we don’t eat offal 😛
    I like dry BKT too, which comes with aromatic dried cuttlefish.

    Reply
    • February 8, 2022 at 10:21 am
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      Choi Yen: hahaha you ca always choose less fatty cuts.

      Reply
  • February 8, 2022 at 11:52 pm
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    I prefer a BKT without a heavy herbal taste….and I do like dry BKT too. Love innards but not fatty meat…lol.

    Reply
    • February 9, 2022 at 7:44 am
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      eatwhateatwhere: you gotta try them all! 😀

      Reply
    • February 28, 2022 at 2:49 pm
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      Monica: That would be a short trip. haha.

      Reply

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