Kee Hiang Bak Kut Teh (奇香肉骨茶)

Being the place where Bak Kut Teh (BKT) was originated more than a century ago, Klang has tons of BKT stores and competition is extremely fierce since Klang people eat, sleep, drink and breathe BKT. If you tell any Klang people that somewhere else's BKT is superior, many will disagree and risk their lives to defend the reputation of Klang BKT. There have been claims that BKT originated from Singapore (I have seen it in one of HK food channels). Don't be misled by the false claim. It is as ridiculous as telling you that they send the first man to moon.

I can easily point out 5-6 really good BKT place in Klang but if I am only allowed to just pick one, I will have to vote for Kee Hiang BKT (奇香肉骨茶) at Eng Ann Garden (永安花園) Klang. They have another branch at Bukit Tinggi Klang but it doesn't taste that good even though I think it is already miles ahead of those wannabes in PJ and KL. Kee Hiang has 3 variants of BKT:- dry BKT, claypot and bowl. Dry BKT is not really traditional BKT as they use a lot of dark soya sauce, dried chilies to stir fry the meat. There are definitely better place for that variant of BKT. I would recommend the traditional bowl type of BKT as claypot type will include veggie, mushroom and other ingredients that destroy the authenticity of BKT.

You can have the option to order various part of pork such as small bone (小骨), big bone (大骨), cartilage bone (軟骨), pork ribs (排骨), and knee (腳彎). When you are savoring the soup (I meant gravy), make sure you taste it like how you taste your wine. Smell it, swirl it around your tongue before you gulp it down. The soup is so precious that you are only given a limited ration. Asking for additional soup very much depending on your luck as sometimes they will give you the waterdowned version which doesn't taste that good.