Kee Heong Bak Kut Teh is one of the older and more recognisable names in Klang when it comes to Bak Kut Teh.
Situated by the neighbourhood’s wet market, the restaurant is usually quite packed in the morning, with its stream of customers usually tapering off towards brunch and lunch time.
You can order Bak Kut Teh here old school style, meaning the piping hot broth comes in an individual bowl, or in claypots.
The standard choice of cuts available here are big bone, small bone, ribs, soft bone, kahwan and others.
They also have Yao Char Kuai (disappointing texture, like all other Klang Bak Kut Teh places unfortunately). More importantly however, there’s fried shallots to sprinkle over the hot broth, if you ask for it nicely.
The texture of the meat and fat at this restaurant’s Bak Kut Teh is as good as any, with the soup carrying a favourable herbal note, although not nearly as strong as the likes of Mo Sang Kor or Ah Her, but good enough for claypot-type fare.
The broth at Kee Heong is pretty close to Weng Heong’s in terms of taste. It certainly comes recommended to anyone who wants to enjoy a hearty soupy Bak Kut Teh breakfast.
Kee Heong Bak Kut Teh
7, Lorong Kasawari 4a
Taman Eng Ann
41150 Klang, Selangor
Tel: 012-324 3838
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at www.KYSpeaks.com