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BKT Lunch
2014-12-26 170 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 Ba
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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.
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 Teochew Style Bak Kut Teh

There 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!
Teochew Bak Kut Teh
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 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!
Groundnuts
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Braised beancurb skin
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Braised Eggs (2 pieces)
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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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2014-12-25
Dining Method
Dine In
Spending Per Head
$10 (Lunch)
Recommended Dishes
Teochew Bak Kut Teh
Groundnuts
Braised beancurb skin
Braised Eggs (2 pieces)
Level4
124
55
Especially love its Dry BKT!
2013-09-16 41 views
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’
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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.
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 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.
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 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.
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 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.
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 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.
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 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.
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 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.
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 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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Spending Per Head
$10 (Dinner)
Recommended Dishes
  • Dry Bak Kut Teh
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62
The B.K.T. Experience.
2013-06-24 34 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 servi
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I was there on a lazy Saturday.
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 The place is conveniently located in between the Raffles Place MRT and Chinatown MRT stations.
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 The eatery is quite spacious and rather quiet on that day. There were just other 2 tables occupied then.
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 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.
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 It followed by the Klang style Bak Kut Teh ($6.80). It was served in a claypot. The portion was rather substantial.
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 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.
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 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.
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 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.
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 The total bill is exclusive of GST and Service Charge.
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 There is an on-going promotion of 10% off of total bill is paid by credits cards from Maybank.

It was an enjoyable lunch.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-05-25
Spending Per Head
$12 (Lunch)
Recommended Dishes
  • Dry Bak Kut Teh.
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10
Bak kut teh
2013-06-23 33 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.
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 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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Herbal Bat Kut Teh Dinner
2013-03-30 41 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 vouc
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 :bow
l:

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!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-03-25
Spending Per Head
$12 (Dinner)
Recommended Dishes
  • Klang Bak Kut Teh
  • Pork Leg
Level4
155
11
Bak Kut Teh!
2013-03-17 24 views
The name of this eating place doesn't ring a bell instantly - I start thinking TKD or BLT...On a Sun morning before 11am, there aren't many food places open near China Sq Central. A search for a good brunch led me to this discovery (oh well, many discovered before me....BUT, they left out something I HIGHLY RECOMMEND in this review, better than the main BKT itself!) YOU TIAO!!! Hahaha! (I know, eyes will roll and glasses will fall...haha! ) But really, who would pay $2 for a bowl of youtiao? B
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 The name of this eating place doesn't ring a bell instantly - I start thinking TKD or BLT...


On a Sun morning before 11am, there aren't many food places open near China Sq Central. A search for a good brunch led me to this discovery (oh well, many discovered before me....BUT, they left out something I HIGHLY RECOMMEND in this review, better than the main BKT itself!)


YOU TIAO!!! Hahaha!
(I know, eyes will roll and glasses will fall...haha!
) But really, who would pay $2 for a bowl of youtiao? But then again, who would eat BKT w/o youtiao??? Hahaha!
The youtiao is really awesome!!
It's so crispy! Don't soak it in the soup!
I repeat, don't soak it in the soup!!!!
I can't think of how else to describe the youtiao, except to tell you readers I paid $4 for it (go figure out how I came to that! Haha!)!


Now, if it is not mentioned already, the Klang one is a dark version and you can't refill the soup, unlike the white Teochew version (I don't know what's the big deal anyway!) I did prefer the Klang one though, as it was a balance between herbal and pepper taste, and I'm a sucker for herbal taste (must have been born w a ginseng root in my mouth!). The serving looked small, but I figured that most people would accompany BKT with side dishes, so there you have the balance. We did so too with YOUTIAO (haha! Still excited abt it!), Braised Beancurd Skin and Braised Taupok/ Taukwa. The latter two were decent, only the taupok quantity was too little.

Pricewise, I'd say a little pricey for BKT, including its side dishes. But you've got to order BKT, so as to enjoy the YOUTIAO!!! Haha!


I definitely had a satisfying meal here, having drunk 3 bowls of BKT soup. Really, I can't never understand why tea accompanies BKT. One can quench one's thirst w e BKT soup!!! Don't waste stomach space on the unnecessary!

Total Cost:
Teochew BKT - $6.50
Klang BKT - $6.80
Braised Beancurd/ Braised Taupok/Taukwa - $2 each
Rice - $1
YOUTIAO!!! - $2 (Wat the heck! Juz get this ok?
)

No service charge!!! Despite fast service!


My God! I just realised I didn't snap a photo of the YOUTIAO!!! Oh well, u guys know how it looks like!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-03-17
Spending Per Head
$14 (Lunch)
Recommended Dishes
  • Youtiao
  • Klang BKT
  • Teochew BKT
  • Braised Beancurd Skin
Level2
6
0
Food Tasting Session
2013-03-11 24 views
We are welcome by B.K.T by KongKee PR & Marketing Lady, Patricia who came down during her rest time, introducing us with all dishes as well as getting feedback from us. There's total 14 dishes for us to tryB.K.T is newly opened on 12 December 2012 last year. 12.12.12! A easy date to remember. I was a Bak Kut Teh lover since young. So when Estella, a staff of Openrice send a invitation from email asking me if I'm interested to join them for this B.K.T session. My replied was very fast, I said YES
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We are welcome by B.K.T by KongKee PR & Marketing Lady, Patricia who came down during her rest time, introducing us with all dishes as well as getting feedback from us. There's total 14 dishes for us to try
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 B.K.T is newly opened on 12 December 2012 last year. 12.12.12! A easy date to remember. I was a Bak Kut Teh lover since young. So when Estella, a staff of Openrice send a invitation from email asking me if I'm interested to join them for this B.K.T session. My replied was very fast, I said YES!


I got lost that day as I wasn't sure about the exact place located at. When there's a uncle (passer-by) walk past me, I stopped and asked him if he know where's the location at. He was so kind and I was surprise that he took his phone out and check the GPS and even brought me to the exact location. In Singapore, not many people willing to bring a lost way lady to the place but this uncle was so friendly and nice. Kept thanking him for his help!

The venue is quite hard to find for people who was first time visiting there. All the shophouse located at that area was under Far East Square.
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 B.K.T master chef, with more than 30 years of experience, also prepare his Teowchew Style Bak kut Teh which is very popular! Try out all his different style of Bak Kut Teh at B.K.T by Kong Kee only!
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 Teowchew Bak Kut Teh
$6.50 per bowl
The taste is not spicy on the pepper taste and its tasty. I just love all soup. Kept drinking it :x
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 Klang Bak Kut Teh
$6.80 per bowl
I love the soup! It's very nice and different from what we normally had. I mean, the Teowchew Bak Kut Teh. But of course, since I'm a BKT lover, I am not picky and choosy about the soup base.
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 B.K.T offers 3 different kinds of Bak kut Teh that you guys have to try out!


The dry version, Klang & Teowchew Bak Kut Teh
All served in claypots. There have a lot of variety of dishes available, such as Pork Ankle, Braised Pig's Leg, Braised Pig LEg Tendon, Salted Vegetable, Braised Pig's Intestine and many more...
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 Dry Bak Kut Teh
$12 a bowl
When this dish was served on the table, from far we could smell it already! Patricia explained to us how their chef cooked this dish by using pork ribs from the Klang Bak Kut Teh, stir-fried till its dry with the Klang Bak Kut Teh. Added with lady fingers, garlic, onions, mix and fried together with the pork ribs and some braised pork belly meat. This dish is very yummy and fragrant! This is A MUST that you guys should try out.
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 We are given a choice to choose from Fragrant Rice, Kwey Teow Soup or Mee Sua

My choice was : Mee Sua, $2.20 for a bowl
Surprising, the soup of the Mee Sua was the Teowchew Bak Kut Teh Soup Base.
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 Salted Vegetable
$2 a plate

Their salted vegetable is quite special, it's not salty and gave me a unique taste of it.

Other of the side dish :

Braised Pig's Leg - $8 per plate

Tau Pok and Tau Kwa - $2 per plate

Pork Ankle - $8 per bowl
The soup of this pork ankle served taste differently from the Klang Bak Kut Teh. Have a unique taste of it. Should try it out too!


Braised Beancurd Skin - $3.50 per plate

Kai Lan and Lettuce
It's not oily for both vegetables, which is pretty healthy.

Braised Pig's Leg Tendon - $16 per bow

Conclusion :
I give 5 stars out of 5!
I simply love the Dry Bak Kut Teh, Klang Bak Kut Teh as well as their Mee Sua! The place's cosy and comfortable for family and friends to hang out. What's great about the place, there's no GST or service charge.

Recommended Dishes: Salted Vegetable, Dry and Klang Bak Kut Teh, Mee Sua and Tork Shou Heong Tea
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-02-23
Spending Per Head
$10 (Lunch)
Recommended Dishes
  • Salted Vegetable
  • Dry and Klang Bak Kut Teh
  • Mee Sua and Tork Shou Heong Tea
Level2
19
1
Wide variety of dishes in a comfortable setting
2013-03-06 11 views
Last weekend, I was very privileged to be invited for a food tasting at B.K.T by Kong Kee. This is a new restaurant, located near the CBD area and it was officially opened on 12th Dec, 2012. Very auspicious date. The restaurant is so generous to let us try so many dishes. In fact, they kept asking if we needed to order more.The first thing that caught my attention was the wide variety of Bak Kut Teh the restaurant offers. Most BKT restaurants one standard kind and some other side dishes to go wi
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Last weekend, I was very privileged to be invited for a food tasting at B.K.T by Kong Kee. This is a new restaurant, located near the CBD area and it was officially opened on 12th Dec, 2012. Very auspicious date.
The restaurant is so generous to let us try so many dishes. In fact, they kept asking if we needed to order more.

The first thing that caught my attention was the wide variety of Bak Kut Teh the restaurant offers. Most BKT restaurants one standard kind and some other side dishes to go with it. Kong Kee has 3 types - Klang Style, Teochew Style, Dry BKT
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 First up is the Teochew Style BKT. The most common one, with a pepper soup base.
The soup is flavourful, yet the pepper taste is not choking. It takes about an 1hour plus to prepare this soup.
I wouldn't say it is very spectacular as it is not difficult to find similar tasting ones elsewhere.
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 The Klang Style BKT is my favourite among the two soup ones. The herb taste is distinct, yet it is not overpowering. Those who do not like herbal soup would definitely enjoy this as well. According to the PR manager, Patricia, this takes at least 2hours to brew and the quantity of herbs used is optimum such that they do not add water and continue brewing it when it finishes. A new pot is cooked and brewed from scratch.
Patricia said that they would only refill the Teochew soup if customers purchase both the Klang and Teochew one.
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 In my opinion, this was the highlight of the meal. Dry Bak Kut Teh. Served piping hot in a claypot, at first look I thought it resembles Gong Bao Ji Ding (Kung Po Chicken). The meat is soft and flavourful, yet not too chewy. I love such strong flavoured dishes. It is cooked with the Klang Style's soup till it dries. MUST TRY!
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 Tendon. I love all sorts of tendon cos of its jelly-like texture. And it is a great source of collagen (:
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 Salted Vegetables, which I really like because it is not too salty. The garlic and dried chilli also makes it very tasty.
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 Pig's ankle. The most common dish is the trotter and I thought that having this dish in their menu really makes them stand out! I prefer the ankle to the trotter because it is much more tender!
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 Tau Kee drenched with braised sauce.
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 Kai Lan and Lettuce. I thought the Kai Lan was pretty well-prepared because most places would serve the full piece of Kai Lan with the stalk and simple drizzle oyster sauce over it. Over here, the Kai Lan is chopped and the stalks were not present.
The fried garlic sprinkled over the two vegetables made them really fragrant.

If you're looking for a good place for herbal bak kut teh, I would strongly recommend this place. Do order the dry Bak Kut Teh as well!
One plus point is that, this place does not charge GST and service charge even though they are GST registered. So the prices are really very reasonable for dining at a comfortable, air-conditioned place.
The location is very convenient, within walking distance from Chinatown and Raffles Place MRT!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-02-23
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B.k.t
2013-02-24 30 views
Thanks Estelle for the invite again.i really enjoy this and feel,bad for the slightly late,the manger was friendly and great in service in explaining to us. I loved the idea if the wifi as it definitely good to people, nearby to eat during lunch time and serve the net at the same time. She has been helpful and adding soup base for us. I love almost all the food as seem that there were so many food. I like the dry bak ku Teh as I hardly see this outside and it abit ßpicy but greàt and special.
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Thanks Estelle for the invite again.i really enjoy this and feel,bad for the slightly late,the manger was friendly and great in service in explaining to us. I loved the idea if the wifi as it definitely good to people, nearby to eat during lunch time and serve the net at the same time. She has been helpful and adding soup base for us. I love almost all the food as seem that there were so many food. I like the dry bak ku Teh as I hardly see this outside and it abit ßpicy but greàt and special. It was from the soup base of the klang bak ku Teh till it dry . Thus, it efinately a great idea and effort.the klang bak ku Teh was nice too especially the soup which has the herb taste, as a teochew, I definitely like teochew food but it is normal as compared to other. however, it is good with mee sua as it blend well when the manger add the soup for me. The salted vegetable is nice too as it is not as salty as others I eaten before and thus special and maybe healthier. Tis is defiantly a compliment with eating bak ku Teh and teochew food. As a person who don't really eat vegetable, I think the lettue that was decorated with the crispy is good that tempt me try it and I live the crispy . The tau pok ji cue is yummy too as I feel it soft and when the bite it , I juice in my mouth is wow.pehap the pig leg can be cut into smaller piece so it is easier for eating especially when among many people. Mee sua is special as it is not as those usual mee sua outside, the environment tis cool and great to eat with the warm food. The environment is clean and they clean up our used dish fast and helping us to warm the food,th spice is reasonable for me and would definitely visit more if I have e chance with the given vochure and it on Facebook too.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
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Hygiene
Value
Date of Visit
2013-02-23
Spending Per Head
$15 (Lunch)
Recommended Dishes
  • Dry bak ku Teh
  • salted vegetable
  • tau pok
  • mee sua
Level1
2
0
Must try the 'Klang' Bak Kut Teh
2013-02-24 17 views
This afternoon, I found myself surrounded by experienced reviewers of Openrice. All of them ladies too. I felt like the odd one out. I was invited as a guest, to accompany my wife for the food tasting at B.K.T. I've never written any review before (this is my first). No harm giving it a try I thought, since I love Bak Kut Teh anyway. So here I am, offering my feedback to help you decide whether it's worthwhile visiting the restaurant. Short answer: yes!I was trilled to learn there's 3 types of B
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This afternoon, I found myself surrounded by experienced reviewers of Openrice. All of them ladies too. I felt like the odd one out. I was invited as a guest, to accompany my wife for the food tasting at B.K.T. I've never written any review before (this is my first). No harm giving it a try I thought, since I love Bak Kut Teh anyway. So here I am, offering my feedback to help you decide whether it's worthwhile visiting the restaurant. Short answer: yes!
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 I was trilled to learn there's 3 types of Bak Kut Teh -- Teochew, Klang and dry. Teochew is the most common peppery one that we're familiar with. Klang's the one with the herbal soup base. My friends call Bak Kut Teh with herbal soup base, 'Malaysia' style. I guess it was imported from Malaysia, perhaps specifically, Klang. Anyway, I'm accustomed to those two flavours, love them equally and tried them in many places. The dry one was new to me. I saw it on TV a while back, showing a young boy in Malaysia who can stir fry the ingredients skilfully.

Teochew Bak Kut Teh
It wasn't very different from the good ones outside. It's not diluted. It's slightly salty for my taste, but overall, it's still the nice flavour that I always have enjoyed in Bak Kut Teh.

Klang Bak Kut Teh
"14 herbal ingredients in the right proportion of water to produce such a nice taste", PR manager, Patricia, proudly declared on the Klang Bak Kut Teh. I agree totally. Patricia revealed that because generous amount of herbs were used in preparing the soup base, the restaurant cannot top up the soup free-flow. And they will never resort to diluting the taste by adding more water too. Unlike the herbal style Bak Kut Teh I've tried outside, this one is rich in taste yet you can keep drinking it without getting sick of it. I guess the other reviewers shared the same feel as the bowls we shared were quickly emptied.

Dry Bak Kut Teh
To me, it's like a Zi Char dish of pork ribs, '3-layer' pork, small slices of dried cuttlefish and dried chilli. I was told that it was cooked from Klang Bak Kut Teh until the soup dries up. Unfortunately, I couldn't really taste the herbs but the dried cuttlefish and chilli. It's still a nice dish though if you do not expect it to be Bak Kut Teh.

Overall, the meat from all three types of Bak Kut Teh was a little hard. In the restaurant's defence, Patricia explained that it's because the meat they use is fresh and cooked every day (no left-overs). The meat is not left to boil in the soup for a long time. In my opinion, I would have preferred the meat to be softer, that can be pulled out easily from the bones.

Other Nice Food
I had the fragrant rice to go with the Bak Kut Teh. It's really good. The tinge of shallot fragrance in it was just nice, and it complements with the soup well.

The tea is also an excellent complement with the soup. "Tork Shou Heong Oolong Tea", they called it. It's their speciality too. Really love it.

The braised pig's leg was nice. The gelatinous skin melts in your mouth. It turns cold rather quickly though. Maybe the restaurant can consider serving it in a bowl of the braised sauce to keep it warm.

Salted vegetable is really fantastic. They claimed to make it in-house. It's different from the cheap type you'll commonly find with kway chup or teochew porridge. The salted vegetable were made with a delightful flavour of garlic and the right amount of salt. It looks fresh for a supposedly salted dish. Highly recommended.

Kai lan is a worthy mention. I had expected kai lan vegetable to be hard and dry. But B.K.T cooks it otherwise. The fried garlic topping was perfect with the vegetable.

Conclusion
The 5-star rating for taste goes to the Klang Bak Kut Teh, complemented with the tea, rice and salted vegetable. The place's comfortable too. The price is good (no GST and service charge). I'll definitely be back there again, pulling my friends along.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
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Date of Visit
2013-02-23
Recommended Dishes
  • Klang Bak Kut Teh
  • Tork Shou Heong Tea
  • Fragrant Rice
  • Salted Vegetable
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4
Good selection of yummy bak kut teh!
2013-02-23 21 views
B.K.T is quite newly opened, with its opening date on 12th Dec 2012 last year - a nice date to remember! I've seen an article written about it recently in the papers and was curious and wanted to give it a try. Therefore, I was really pleased to know that openrice is hosting a food tasting session there & that I've been luckily invited to it. Huge thanks to Openrice & B.K.T! The venue might be a bit hard to find for first-timers as the place looks like a stand-alone shop on the first level of a
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B.K.T is quite newly opened, with its opening date on 12th Dec 2012 last year - a nice date to remember! I've seen an article written about it recently in the papers and was curious and wanted to give it a try. Therefore, I was really pleased to know that openrice is hosting a food tasting session there & that I've been luckily invited to it. Huge thanks to Openrice & B.K.T!


The venue might be a bit hard to find for first-timers as the place looks like a stand-alone shop on the first level of a shophouse even though it's under Far East Square. It'll be easier to discover if you go along china street. The place is air-conditioned and has plenty of seating. According to the PR/marketing lady, Patricia (who specially came down & sat with us through the session to patiently introduce us the dishes), the place is popular and usually packed with the lunch crowd on weekdays. So perhaps weekday evenings or weekends will be a good time to go try out the place if u wanna avoid the crowd.

B.K.T offers 3 diiferent kinds of bak kut teh - the dry version, klang & teochew bak kut teh served in claypots. Besides that, they also have quite a large variety of other dishes available (e.g. braised pig's leg, pork ankle, braised pig's leg tendon, salted vegetable & pig's stomach etc, just to name a few).
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 - Klang bak kut teh, teochew bak kut teh, pork ankle, tau pok & tau kwa, salted vegetables & braised pig's leg (Clockwise from top left ending with the pig's leg)

I had a bowl of mee sua (served in teochew bak kut teh soup) to accompany my dishes while my hubby had a plate of shallot rice.

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 - Mee sua ($2.20/bowl) & shallot rice ($1)

The teochew bak kut teh ($6.50/bowl) has the usual clear peperry soup-base. It's not too heavy on the pepper taste and is quite tasty, comparable to the nicer bak kut tehs out there.

The Klang bak kut teh ($6.80/bowl) is better than the teochew bak kut teh, in my opinion. It has a dark, herbal-base soup which is rich in taste (but not too overwhelming) from the special concoction of herbs they use (14 different types of herbs brewed for at least 2 hours compared to 1 hour for the teochew one).

As for the dry bak kut teh, this is something special and I think is a must-order to try. The pork ribs are taken from the klang bak kut teh and stir-fried till dry with the klang bak kut teh soup. Dried chilli, spring onions, garlic and shredded dried cuttlefish is added into the mix and fried together with the pork ribs and some braised pork belly meat. The resulting dish is really fragrant and yummy with its unique taste. My favourite out of the 3 types of bak kut teh - closely followed by the Klang bak kut teh.

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 - Dry bak kut teh $12/bowl

For all the 3 types of bak kut tehs, you can taste the quality of pork ribs used. They were full of meat and you can tell it's fresh pork ribs that were used. The pork ribs were all quite tender and yet still had some bite to it. Some of my dining companions though would have preferred the ribs to be even softer - but I think this is up to personal preferences. I feel it is still considerably tender.

The pork ankle ($8/bowl) is an interesting dish that I've not tried before. Surprisingly, it was pretty good! The ankle meat has a mix of tendons & gelatinous skin surrounding tender meat.

The braised pig's leg was also good. The meat was braised till really tender and was well-marinated without being overly salty. The skin was soft and went really well with the meat. Another recommended dish to order! It's quite big and can be easily shared among at least 4 people.
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 - Braised pig's leg ($8/plate)

Some other dishes we got to try:

Salted vegetable ($2/plate) - I like their version here. It's not overly salty and the use of garlic and some chilli to simmer their vegetables gave it a nicer taste. I'll prefer if the pieces were cut smaller, even though the vegetables were cooked soft enough.

Braised beancurd skin - Not bad if you like beancurd skin. Quite a big portion is given.
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 - Braised beancurd skin ($3.50/plate)

Tau pok & tau kwa ($2/plate) - Tasted ok as well, though there's nothing too special about it

Braised pig's leg tendon ($16/plate) - Tasted al right, will prefer if it's cooked a little more softer.
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 Kai lan & lettuce - Blanched just nice and topped with lots of fried chopped garlic (which were not oily), pretty good.
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 I really liked the pot of Tork Shou Heong (独树香) tea, a type of Oolong tea, served. It was very fragrant, light-tasting and is a perfect choice to end the meal.

Good news - There's no service charge & g.s.t charge here! For the prices stated on the menu, it's all rather affordable for a restaurant-like setting. Will be bringing my friends over next time for another bak kut teh feast ^_^

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2013-02-23