Kee Hiong Klang Herbal Bak Kut Teh Review: Claypot Fried Mee Sua And Dry BKT At Alexandra

I’ve heard several versions of its origin but this story behind the dark herbal style was a first: Klang, Malaysia, is renowned for being the place for herbal bak kut teh – or BKT in short – after Lee Boon Teh first brought it in from Fujian in the 1940s. Word has it that the dish was then known as bak kut (pork bone) but it’s been called bak kut teh over time after his name. Claypot Fried Mee Sua And Dry BKT At Alexandra | Kee Hiong Klang Herbal Bak Kut Teh Food at Kee Hiong Klang Herbal Bak Kut Teh Their new BKT noodles with mee sua or mee pok are served dry or with soup, and Fried Mee Sua Bak Kut Teh ($3.80 for staff, $4.80 for public) sounded terrific.

A bundle of mee sua fried with sticky brown sauce, dried chilli, okra, and pork, was served in a hot clay pot with a side of herbal soup. The small chunks of pork that were tossed in added umami depth to my mouthfuls.

The side of soup that came with was sweet with slight herbal taste, though it was not thick or intense. The chef pulled out a huge bone from the central broth to put into a clay pot with ladles of soup. Half of it was gloriously thick fats and the other half was pork chunks that looked ready to fall off the bone.

The fresh meat was tender though lean and meaty, and a dab of their chilli padi with black sauce intensified it with spiciness. The clay pot retained the heat of the soup, which came from the same pot as the side to our fried mee sua.

It wasn’t sticky thick but it was definitely addictively umami after being fired with the tua kut. Per to There are 15 sides on the menu and we, on a bowl of Dough Fritters ($1.60) which were freshly fried and cut.

Dry Bak Kut Teh ($8.80) was a slab of fatty pork belly taken from the central broth and chopped into chunks. The sauce was a mix of reduced BKT soup and Chinese white wine imported from Malaysia, tasting similar to the fried mee sua bak kut teh but richer and more intense with an added caramelised savour. It had a complex savour from the cuttlefish and the fattier cut of meat.

Though it wasn’t super strong, the bowl was distinctly infused with garlic savour which complemented the intensity of the Dry Bak Kut Teh and blunted its spicy heat. Ambience at Kee Hiong Klang Herbal Bak Kut Teh It wasn’t hard to locate Kee Hiong in Alexandra Hospital with clear sign boards directing us once we entered from the bus stop.

The garden cafe was like a small food court with air-conditioning that was strong enough to quickly cool us off from the heat. They had to drive out for meals due to the lack of food in the area and the convenient parking here was a draw. It scarcely resembled the cold clinical image I had of hospitals even as I walked in, down the steps that connected the bus stop to it.