Seafood Bak Kut Teh anyone?

Bak Kut Teh infused with seafood is not exactly a recent creation in the land where this uniquely Chinese-Malaysian dish originates.

But of the various types of Bak Kut Teh, it is probably the most rare, hence it comes as no surprise that not many Bak Kut Teh lovers know about the existence of seafood Bak Kut Teh.

Yun Heng kopitiam in Klang Utama.

A place famous for its version of seafood Bak Kut Teh is Ah Tao at Teluk Pulai. Sadly, Ah Tao returned to his maker a few years back and the place has since ceased operation.

However, an unassuming Bak Kut Teh stall at the corner of Restoran Yun Heng in Klang Utama has proven itself to be just as good as Ah Tao’s.

Bak Kut Teh with fish head and Lala.

This stall’s Bak Kut Teh soup really does hit the spot – it has a perfect balance of heat, herbal notes, and a really strong seafood sweetness from the Lala.

They may not have the variety of seafood that Ah Tao’s had, but their Lala is all you need, especially if it’s cooked as well as it is cooked here.

Bak Kut Teh with fish head and chicken feet.

Meanwhile, the stewed fish head was pretty good – it was spicy but with a much thicker broth. It was also slightly sweeter in taste.

Overall, it was a sumptuous dish, and the chicken feet in the stew was very good too.

Restoran Yun Heng
31, Persiaran Sungai Keramat 1B,
Taman Klang Utama, Klang
GPS: 3.083669, 101.407106
Tel: 016-272 0389Bak

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