Prominent Bak Kut Teh restaurant chain from Klang, often regarded as the birthplace of Malaysia’s herbal-based bak kut teh.

In contrast to Singapore’s peppery broth, Kee Hiong’s Klang-style Hokkien bak kut teh features a signature dark brown herbal broth brewed with a blend of 16 types of herbs, seen in a variety of dishes like the crowd-favourite Prime Rib Soup ($9.80), as well as the Tua Kut (Big Bone) Soup ($9.50) comprising of a hunk of fall-off-the-bone succulent pork skank that has soaked up all that sweet and savoury herbal flavours of the broth.

Don’t miss the moreish ‘Dry’ Bak Kut Teh ($8.80) consisting of thinly-sliced crunchy okra, distinctive bits of dried squid and dried chilli with chunks of tender pork ribs glazed in a reduced mixture of bak kut teh broth, dark soy sauce that’s sweet, savoury and spicy at the same time. Pair this with a bowl of Garlic Rice ($0.70) along with other classic BKT side dishes such as Braised Bean Curd Skin ($1.60), Braised Pig’s Intestine ($5), Braised Peanuts ($2), Dough Fritters ($1.60) and Salted Vegetables ($2.20) to complete the meal.

KNOWN FOR
– Tua Kut (Big Bone) Soup
– Dry Bak Kut Teh
ADDRESS
101 Upper Cross Street, #01-05L People’s Park Centre
Singapore 058357
Nearest station: Outram Park
PHONE*
+65 65320380
PRICE
~$15/pax
ONLINE
MENU
OPENING HOURS*
Mon to Sun: 11:00am – 08:30pm
*as of September 2017
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