If you ask Malaysian where to eat Bak Kut Teh, they would answer you Klang. Malaysia Bak Kut Teh is rich in herbal with light and dark soy sauce added to the soup during cooking. Good thing is Kee Hiong Klang Bak Kut Teh has a few branches other than Klang.
Overtime, Lee's customers nicknamed him "Bak Kut Teh", after his first name, Boon Teh. The nickname was also used to refer to his soup, or Bak Kut "Tea" due to the identical Chinese pronunciation.
Hi son, Mr. Lee Eng Hin created the brand name Kee Hiong in the 60s. He added more than 10 herbs to it, creating the legendary "Kee Hiong Bak Kut Teh" of today. This restaurant is now available at 9 outlets across Malaysia and Singapore.
Mon - Sun: 8 AM - 10.30 PM
The story of Kee Hiong and the origin of "Bak Kut Teh" can be traced back to Mr. Lee Boon Teh of South Klang. The dish was first brought to Klang from Fujian known merely as bak kut (pork bone). In 1945, Lee started selling his Bak Kut by adding seven Chinese medicial herbs stewed with spices such as star anise, cloves, garlic, dang gui (Chinese angelica), and cinnamon.Overtime, Lee's customers nicknamed him "Bak Kut Teh", after his first name, Boon Teh. The nickname was also used to refer to his soup, or Bak Kut "Tea" due to the identical Chinese pronunciation.
Hi son, Mr. Lee Eng Hin created the brand name Kee Hiong in the 60s. He added more than 10 herbs to it, creating the legendary "Kee Hiong Bak Kut Teh" of today. This restaurant is now available at 9 outlets across Malaysia and Singapore.
DRY BAK KUT TEH
SOUP BAK KUT TEH
PERSONALIZE YOUR OWN
You can choose Dry or Soup Bak Kut Teh along with different cuts of meat and toppings like beancurd skin, tau pok (tofu puff) and enoki mushroom.
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