Bak Kut Teh – Klang the home of Bak Kut Teh

The Original Bak Kut Teh

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VISIT any well-known bak kut teh outlet in Klang, and it’s likely to be run by a Lee. This is because a man named Lee Boon Teh brought bak kut teh to Klang from Fujian, China in the 40s. He had seven sons who had branched out to set up their own businesses, some of which are now being run by third generation Lees. Lee set up his bak kut teh stall at an intersection between the Klang train station and the Klang South police station in 1945 to serve the early Chinese immigrants, many of whom had also come from Fujian.

 “I have not changed anything and have kept to the same spices and methods of cooking used by my grandfather,’’ said the reserved man, who wanted to be known as only Lee.

The shop is dilapidated and run down but it gets a steady flow of regular patrons from early morning until closing time at about 2pm.

Lee, who runs the business alone, said he is not keen on publicity because he worries he would not be able to manage if there were many new customers to his shop.

“My children are all graduates and not involved in the business. They have their own careers,’’ said the 58-year-old.

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Although the dish, traditionally comprising various cuts of pork, slowly simmered in fragrant Chinese herbs, has been modified in many ways all over the nation as well as in Singapore over the years, it is only in Klang that you can get the real deal.

At Kedai Makanan Teck Teh, chunks of meat in herbal broth are served in porcelain bowls with a helping of plain white rice just as the founder had served the hardworking Chinese immigrants who came to build new lives in the then Malaya decades ago.

Bak kut teh enthusiast Lee Kew Peng whose family is also in the business, said when the dish was first brought to Klang from China, it was known merely as bak kut (pork bone).

“Since it was brought in by Lee Boon Teh, it was known as bak kut teh, meaning it was his dish.

“Over time, the Teh became part of the dish’s name,” said Kew Peng.

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Teck Teh 

Jalan Stesen 1, Kawasan 1, 

41000 Klang

Selangor


 

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This Bak Kut Teh restaurant in Klang is famous for two things: its potent broth, and its stinginess in providing extra broth. This the original way to eat bak kut teh which comes in a bowl. My kind of bak kut teh.

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Mo Sang Kor

41, Jalan Bangan,

Taman Berkeley

41150 Klang

Selangor


Only opens after 5pm

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Samy & Min Bak Kut Teh is among the best bak kut teh in Klang. Their soup is sinfully thick, tender pork and flavourful soup. Do come here early especially during the weekend as the waiting time is long. I do recommend to come around 5.00pm during weekend to avoid the crowd.

Business hours: 5.00pm until 9.00pm. Closed on monday.

 

Restoran Samy & Min Bak Kut Teh

三美仔肉骨茶

100, Jalan Mahogani 1/KS7

Bandar Botanic

Klang 41200

Selangor


 

Dry Claypot Bak Kut Teh

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Yap Beng Bak Kut Teh’s pride is the much-celebrated dry claypot Bak Kut Teh that is savoury and sweet with just the right hint of spiciness.

 

Restaurant Yap Beng

Lorong Nipas,

Bandar Baru Pandamaran

42000 Klang

Selangor


 

All day long dining

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Both the wet and dry version are available here and the restaurant is opened from 7am till 8pm practically you can get to eat anytime of the day. This place is super pack especially during lunch time.

 

Weng Heong Bak Kut Teh

28 & 30, Jalan Batai Laut 5,
Kawasan 16, Taman Intan,
41300 Klang.


Midnight Bak Kut Teh

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Bak Kut Teh can be eaten anytime of the day even after midnight that’s the reason why people in Klang named Chong Seng Bak Kut Teh as “Midnight Bak Kut Teh” They will only serve you after midnight.

 

Chong Seng Bak Kut Teh

Emporium Makan

Jalan Raja Hassan,

41400 Klang

Selangor

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