Klang Bak Kut Teh @ Seng Huat Bak Kut Teh, Klang

I longed for the Klang bak kut teh so long since I gathered the information from the book by a famous foodie (蔡澜) saying that Klang Bak Kut Teh is originated from the restaurant, where is under the bridge (the location is next to a pedestrian bridge, not really under it as I thought.). Since we were in Kuala Lumpur, we woke up in an early morning and rushed to Klang to have Bak kut teh as our breakfast.


Bak Kut Teh, what is bak kut teh? It literally translates as ‘meat bone tea’, put it in a simply word; it means a lot of meaty pork ribs simmered in a complex broth of herbs and spices (like star anise, cinnamon, cloves, dang gui, fennel seeds and plenty of garlic) for hours and having the meal with chinese tea. You can find this famous dish in Singapore and Malaysia, especially, in Klang. According to history, Bak Kut Teh is originally from Klang, as the dish is reported to supplement the scarce diet of port coolies and as a tonic to boost their health.

The owner is so busy in preparing bak kut teh.

This is my first time to see that the kettle of boiling water is placing on top of gas stove to refill the teapots. We have chosen tie guan yin to balance from the greasy meal.

Instead of white rice, they served the rice with lots of flavor from the deep fried shallots in it; it’s so flavorful and rich of fragrant.

We ordered a variety of pork’s parts for a scrumptious bak kut teh meal.

Pork’s Shoulder lean
The pork’s shoulder lean is tender and not dry hard at all, must try

Pork’s belly

Pork’s Hock
I like the soft and slippery fat around it; I believe you would love it if you are the pork’s hock lover.

Pork’s Rib
The meat is actually really tender like pulled pork, the meat just shreds away easily from the bone.

Pork’s Intestines
I love the intestines, which is crispy and chewy. It is clean and odorless, perfect. Must try if you willing to. :)

This is my first time to have Klang Bak Kut Teh at Klang, it is definitely different with the bak kut teh I have tried before in Singapore or even Johor Bahru. Compare with the Bak Kut Teh I tried before, it is not so overpowering by the herbs. The dominant flavours are salty sweetness from the soy sauce, licorice, and a slight of bitterness from the herbs. It is extremely aromatic with rich and bold flavour; you can drink the soup by itself.

Overall, I can accept the Seng Huat Bak Kut Teh even though it is sweeter, but there’s one thing I am not sure though – is Seng Huat, the restaurant recommended by the foodie蔡澜? Because the writer mentioned in his article that the soup is limited and is not refillable, but they refilled the soup for us. So if you have the answer, please drop me a comment and I will plan a trip to Klang again. Thanks!