Kee Heong's "bak kut teh" (肉骨茶) - Hokkien-style herbal pork-rib soup - remained my personal favorite after trying almost *every* popular & well-known "bak kut teh" spots in KL and Klang.
*Personal* taste is a keyword when one discusses "bak kut teh" in Klang (the birthplace of "bak kut teh" and which remained the epicentre where literally hundreds of "bak kut teh" restaurants can be found) - where aficionados all have their very personal preferences, and where different restaurants prepare tweaked the dish and served it in slightly different ways to suit their own groups of loyal fans.
Kee Heong's version has large pork hocks stewed for long hours until the pork-skin acquired a translucent, gelatinous quality, and the meat is meltingly tender. The "soup" was more like a sticky, viscous stew, bursting with sweet flavors from the meat, garlic and Kee Heong's own secret blend of Chinese herbs & spices, finished off with dark & light soy-sauces.
Kee Heong's claypot of "bak kut teh" would include various other cuts of pork, pig's innards & organs, shitake mushrooms, tofu puffs and beancurd sheets, and served topped with large lettuce leaves, which one can push into the bubbling cauldron of soup-stew to slightly cook the vegetable.
Kee Heong also offers a new-ish dish that's taking KL and Klang by storm: the "dry" version of "bak kut teh" where, instead of pork in soup, you get pork cooked in the same special blend of herbs and spices, to which dried chillies, cuttlefish and okra were added. The version here was absolutely delicious, and went extremely well with a lard-flavored steamed rice.
Kee Heong Restaurant
Lorong Kasawari 4A
Taman Eng Ann,
Tel: +6012-324 3838
by Amy Schulman | There is no shortage of cheap wine in this world, but if you want good cheap wine, there are a few...
by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...
by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...