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.
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.
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.
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.
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.