This restaurant was founded in 1979 and is now being operated by the third generation. Like all bak kut teh restaurants in town, the recipe of its herbal soup is a trade secret.
The Original Bak Kut Teh (原味肉骨茶) is very strong in herbal flavors. As per tradition, the herbs used include cinnamon (桂皮), female ginseng (当归), star anise (八角), wolfberries (枸杞), Chinese foxglove (高地黄) and dried tangerine (陈皮). Each pork serving is priced at RM11.00 each regardless of cut.
Pork Ribs (猪排骨) has a high proportion of lean meat to fat, which makes this section of the swine quite tough to chew. Also, the larger pieces are slightly bland as herbal flavors cannot penetrate the meat thoroughly.
Personally, I prefer Pork Knee (猪弯) because I love the jelly-like texture of cartilage. Pork trotter is one of the most sought-after section of the pig, so it may not be available later in the day.
Other items to be enjoyed with bak kut teh are soy egg (卤蛋, RM1.00) and you char kuey (油炸鬼, RM1.50). Bak kut teh is also eaten with oily rice (油饭, RM1.00), which is served with fried shallots for the extra fragrance.
Overall, I think Kedai Makanan Seng Huat is a place to start on a quest to explore Klang’s bak kut teh recipes.
Address: 9, Jalan Besar, 41000 Klang, Selangor
Contact: 012-309-8303
Business hours: 7:30am-12:30pm, 5:30pm-8:30pm
