10
1
0
Telephone
6536 3023
Introduction
<BR>B.K.T. by Kong Kee serves Malaysian Klang Style Bak Kut Teh, which is their signature dish. This dish's original secret recipe was created in 1965 by their grandparents in Klang. B.K.T's master chef has more than 30 years of experience. The Teochew Style Bak Kut Teh prepared by him is also very popular with diners. continue reading
Good For
Kids-Friendly
Opening Hours
Today
11:00 - 21:30
Mon - Sun
11:00 - 21:30
Other Info
Takes Reservations Details
Restaurant Website
https://www.facebook.com/pages/B-K-T-by-Kong-Kee/492103424143332
Signature Dishes
Bak Kut Teh
Review (11)
Level2 2014-12-26
134 views
For Christmas, we had Bak Kut Teh for lunch! B.K.T. by Kong Kee serves their signature dish Malaysian Klang Style Bak Kut Teh with their original secret recipe created in 1965 by their grandparents in Klang. They are proud of their special Bak Kut Teh. How are they different from the rest? Published on a poster which they displayed on the table, they say.1. They are probably the 1st Bak Kut Teh restaurant in Singapore to serve Klang Style Dry and Soup Bak Kut Teh and Singaporean Teochew Style Bak Kut Teh in one location.2. They use the finest ingredient like fresh pork for the pork ribs.3. They serve Kwey Tiao Soup and Shallot Rice.Teochew Style Bak Kut TehThere are three types of soup bases at B.K.T. by Kong Kee. We opted for the Teochew Style soup base which is usually the normal base. You can drink to your heart’s content as this soup base is refillable. There were generous pork ribs provided in one serving and I like the soup as they did not add too much pepper. The right combination of pepper, garlic and fresh pork ribs makes the soup fragrant and yummy. I love it! The rest of the items were quite standard when you order Bak Kut Teh. We ordered braised eggs, braised beancurd skins and groundnuts. The beancurb skins and groundnuts serving were huge and more than sufficient for two adults! Bah Kut Teh is a Chinese soup that is always listed as one of top must-try dishes in Singapore and it has always been one of my favourite. If you have craving for Bah Kut Teh, especially on a raining day, I recommend B.K.T. by Kong Kee.Ps : This is not a sponsored post. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
A new kid on the block, B.K.T. by Kong Kee serves up piping hot local delight, Bak Kut Teh, as the name suggests. I am quite a Bak Kut Teh fan myself; Thinking about it makes me salivate more often than not. Brought to you by the same people who behind the Kong Kee Seafood Restaurant at Geylang, they promise to whip up authentic recipes of Bak Kut Teh. Probably the only restaurant to serve three types of Bak Kut Teh, you can consider dropping by the restaurant to satisfy your BKT craving if you’re in the area. Its menu is considerably extensive – almost all parts of the pig that are supposed to be there are there, which excites me because I am a digger for those delicacies.Kai Lan ($3.50): I am surprised at how affordable they’ve priced this at. Despite so, I quite believe that it only serves as its nutritional values and nothing else – its taste is nothing to yell about. Ordinarily cooked.Pig’s Liver & Kidney Soup ($6): Again, very reasonably priced, considering that they have a physical shop. A bowl of soup like this at a food court would cost about that price as well. The soup base is that of the Teochew style’s (more commonly known as the ‘normal one) – one of the three types of Bak Kut Teh the restaurant serves. Like its counterpart, it tasted ordinary, only barely enough to cope with the craving.Braised Pig Intestines (Fen Chang) ($6): Pig Intestines is one of my favorite parts of the pig. However, I was greatly disappointed by Kong Kee’s rendition. I thought the root of the problem is the thickness of the intestines. It was too thick, which led to it being slightly on the tough side. And also, the intestines could barely soak up the gravy.Braised Pig Leg ($8): Of the starters, I thought this was the best of the night. Well-drowned in the gravy. Soft meat. Not overly fatty. Only downside is the small portion. But I’d know better for pig legs to be like this.Teochew Style Bak Kut Teh ($6.50): Dubbed as the ‘normal base’, Teochew Style Bak Kut Teh is one of the three types of soup bases at B.K.T. by Kong Kee. If you compare this to the renowned Song Fa Bak Kut Teh at Clarke Quay, this is not as addictive, but still good enough to get us drinking to our heart’s content. The Bak Kut, was alright. It was more towards the tough side – don’t be expecting to sink through the meat with ease. Like in other Bak Kut Teh establishments, this soup base is refillable.Malaysian Klang Style Bak Kut Teh ($6.80): Depending on your preference, the Malaysian Klang Style has a strong herbal base. I am generally fine with herbal liquids, but this came across a ‘tad too strong for me. This takes a longer hour to brew. Probably because of that, and that it’s not as commonly ordered, it doesn’t come with a refill.Dry Bak Kut Teh ($12): Its costliness is all worth it. It’s well-liked at the table. I’ve never tried Dry Bak Kut Teh, and this encounter was a pleasant one. Unlike the other two with broths, this one is reduced to a thick gravy, with dried herbs and chili. This version has a tangier, more distinct and sharper taste to it, making your taste buds jump in excitement. I say go ahead, pour a bowl of rice ($1) in it, stir, and indulge.It is a 140-seater restaurant, getting a seat in the evening is usually not a problem. But if you are heading there during lunch on a weekday, you might want to be prepared a little. Turnover time is short though, so it’s not that bad. Reservations are welcomed. I surely wouldn’t mind heading back for their main highlights. Their service is good when come into contact, but trying to catch their attention proves to be a challenge with huge pillars inevitably planted along the middle of the venue.Note #1: Prices stated are nett. No GST and Service Charge. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-06-24
32 views
I was there on a lazy Saturday. The place is conveniently located in between the Raffles Place MRT and Chinatown MRT stations. The eatery is quite spacious and rather quiet on that day. There were just other 2 tables occupied then. The service was a bit laid back on that day as there was just 2 service staff members on duty in the dining area. I was presented with the menu after i seated. I then penned down my orders on the order chit then walked to the service counter to give it to the service staff there. I ordered a canned drink and it was served right after. It followed by the Klang style Bak Kut Teh ($6.80). It was served in a claypot. The portion was rather substantial. It has got about 4 pieces of a mixture of meaty and not so meaty pork ribs in the claypot. The pork ribs were cooked nicely to derive at the right softness to give it the desirable tenderness and chewiness. I could taste the light herbal flavor from the meat. The same taste was detected from the soup as well. Though we did not order the Teochew style Bak Kut Teh, a bowl of the soup was given. The taste was a tad too peppery to my liking. I was just glad that i did not order it. The salted vegetable ($2.00) came next. The leafy portion of the salted vegetable was given. The dried chilli added to enhance its taste a bit but not contributed to raise its spiciness level. The salted vegetable is definitely a good choice to give the meal a healthy touch. The dry version of Bak Kut Teh ($12.00) came last. A good amount of pork ribs and pork belly were cooked with the dried chilli and cuttlefish till the soup dried up. The waitress used the spoon to stir the dish a bit when she placed it on the table. I actually enjoyed the pork belly more than the pork ribs. The pork belly has got a good balance of fat and lean meat. Both types of meat were cooked perfectly to give it a distinctive softness. It did not taste too fatty nor oily. The dish has just the right saltiness to have it with the rice. The rice is served at $1.00 per plate. They topped it with a handful of dried shallot when served. The total bill is exclusive of GST and Service Charge. There is an on-going promotion of 10% off of total bill is paid by credits cards from Maybank.It was an enjoyable lunch. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-06-23
26 views
I came to eat the Klang style Bak Kut Teh here. They served it in the claypot. It got a few pieces of bak kut teh in it. Some meaty ones and some bony ones. It got herbal and soya sauce taste. The texture was soft and not chewy so easy to eat. The braised sauce goes well with the rice. I can have 2 bowls of rice with this. They also have the teochew style and also the dry style bak kut teh. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2013-03-30
24 views
:bowl:I like the environment very much when I stepped into the shop , good service provided too by the friendly staffs. I was using the Groupon deal voucher to pay for the dinner treat for two persons today , I ordered 2 bowls of Klang style Herbal Bat Kut Teh ( highly recommended ) , a plate of pork leg and 2 bowls of rice.Tasted quite similar to the Bat Kut Teh I had back in Malaysia Klang town a year ago , especially the pork leg is very soft , tender and chewy. Value for money using the voucher ! Taste great! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)