Best bak kut teh in Klang

If we were to pick only one dish to represent Klang, it will be this iconic Malaysian favourite: pork in hearty, comforting pot of herbal broth

Bak kut teh in Klang is legendary, and this is due to the widely acknowledged belief that the dish was created here in Klang. Most of us have driven all the way to this port town just to sample this comforting dish. So whether you see this as breakfast, lunch or dinner, here are the best bak kut teh in Klang.

Restoran Yik Heong
Photo: Joyce Koh
1/5

Restoran Yik Heong

Frequently referred to as the ‘bak kut teh under the Batu Belah bridge’, Restoran Yik Heong is hidden among a row of construction factories at Jalan Meru (spot it by the yellow bamboo blinds).

Opened around nine years ago, this (relatively) newcomer to the scene is making a name for itself among northern Klangites as 31-year-old owner Brian Teh proves his chops with excellent broth and fine cuts of meat. You can also get dry bak kut teh and add-ons such as stir-fried lettuce and enoki mushrooms.

restoran yik heong Photo: Joyce Koh

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Klang
Kedai Makanan Teck Teh
Photo: Joyce Koh
2/5

Kedai Makanan Teck Teh

Teck Teh is founded by Lee Boon Teh, the man who brought the recipe for bak kut (pork bone) to Klang. Currently run by third generation 59-year-old Lee Tong Choo, Teck Teh is where Klangites in the know trot to for their dose of nourishment in the morning.

Come here for its absolutely delicious dark and concentrated broth which contains just a touch of melted fat. Assembled with care, this is as traditional as it gets – broth, meat and fragrant scallion rice. To allow patrons to fully savour the flavours of the broth, Teck Teh keeps it simple and does away with the typical accompaniments of chopped cili padi and garlic.

kedai makanan teck teh
Photo: Joyce Koh

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Klang
Restoran Lai Hing
Photo: Joyce Koh
3/5

Restoran Lai Hing

Lai Hing is more popularly known as ‘Samy’, which actually stands for ‘three beauties’ in Mandarin. It’s also their philosophy, having served up beautifully cooked broth, meat and rice for over 26 years. Lai Hing is famous for two things: the viscous herbal broth and tua kut (big bone), which you can gnaw on to your heart’s content.

restoran lai hing
Photo: Joyce Koh

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Klang
Seng Huat Restaurant
Photo: Joyce Koh
4/5

Seng Huat Restaurant

Most guides to Klang bak kut teh begin with Seng Huat (also famously referred to as the ‘bak kut teh under the Klang bridge’), and for good reason.

One of the earliest bak kut teh joints around, Seng Huat doles out traditional bowls of tender meat with aromatic broth. Mushrooms, tofu and yao char kuey are available upon request at this media darling. If possible, get a table under the bridge and have bak kut teh as the occasional train trundles by.

restoran seng huat
Photo: Joyce Koh

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Klang
Restaurant Ah Her Bak Kut Teh
Photo: Joyce Koh
5/5

Restaurant Ah Her Bak Kut Teh

Open for more than 20 years, Ah Her sits snugly atop the bak kut teh throne in most Klangites’ hearts. While it used to operate on the Pandamaran food street, we’re thankful that it has moved to its current location which isn’t as congested as its previous digs.

At Ah Her, you get the good stuff – choice cuts of meat in a puddle of rich and cloudy broth. Tip: for more broth, ask politely, or order another serving of rice.

restaurant ah her bak kut teh
Photo: Joyce Koh

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Klang

Read our guide

Guide to bak kut teh

Three magic words to get conversation flowing in Klang: bak kut teh. There isn’t a more divisive dish in the port town than this, yet nothing brings Klangites together more than their love for it.

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By: Joyce Koh

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