Kee Hiong Restaurant @ Taman Eng Ann, Klang

Ahhh.... Bak Kut Teh, another haven delicacy that we absolutely adore! It's our all-time favourite food, especially during rainy days like these days.

As verified by history, Malaysian “Bak Kut Teh” was originated by Mr. Lee in Klang South.

The story can be traced back to the time after the Second World War during which Malaya was still under the British colonial rule. Mr. Lee was then selling his stewed “Bak Kut” (Bone & Meat) originated from his hometown in China.

On one occasion, he tried to improve his bak kut soup by adding in some Chinese medicinal herbs. As a result he created the first ever created delicacy whose flavor was much to the liking of gourmets until it became a household name.

Later, someone nicknamed the founder Bak Kut “Teh” (“Teh” is his last name which means “place” in Chinese which is the homonym of another “teh” meaning “tea” in Yong Chun dialect). Since then, the soup is mistakenly called Bak Kut Teh meaning “Bak Kut Tea”.

~ source from http://keehiong.com.my/en/branding_story.html

That is why peoples often said 'Klang Bak Kut Teh is the best'. I could not agree on this statement whole-heartedly because nowadays, i can still get delectable Bak Kut Teh else where. But one thing for sure, Kee Hiong Restaurant certainly serve one of the best Bak Kut Teh in town.

Claypot Bak Kut Teh (2 pax) @ RM22.00

Rating: 4/5

Hot piping herbal soup served in claypot with scrumptious 'pai kuat' and 'sau yuk' (pork bone & meat). The soup is always never enough for me & my hubby. We usually ask for a second or third refill. Yummy!!