3 great Bak Kut Teh outlets + a short story about its origins!

The favourite breakfast dish in Klang Valley among the Chinese people is undoubtedly Bak Kut Teh. However, this delicious and savoury meal did not originate in Klang, as it is popularly believed. There are many versions of the story, but this seems to be the best explanation. Apparently, bak kut teh was brought to Klang by a man who learned the recipe from a friend in Quanzhou, China.

The dish, consisting of pork cooked in a soup boiled with herbs and pork bone, was a cheap dish back in the day when port coolies and labourers relied on it to boost their strength. Now, bak kut teh can cost up to RM10 per person, depending on where you go (and how famous the shop is).

Initially, there were two different versions of the dish, Hokkien and Teochew. The Hokkien one is particularly popular in Klang, and many argue that this is the original one that was served. The broth is thicker and slightly oilier than the Teochew version, which is clear and light, but equally tasty. The Teochew one is also more commonly served in a claypot, while the original Hokkien one served in individual porcelain bowls with only a chunk of meat and some broth.

Claypot bak kut teh has more than just pork in it; there are button mushrooms, Black Chinese mushrooms, tau foo pok, pig organs like intestines and stomach, topped with coriander, lettuce leaves and yau char kwai.

When the Nipah virus broke out in 1999, it affected the pigs in Malaysia and the farmers (and of course, bak kut teh shops) were badly hit. So, the bak kut teh chefs came up with chik kut teh, which used chicken instead of pork as a replacement. Diehard fans were severely disappointed though; they complained that it lacked the essential aroma of the pork bone.  

If you didn't know, there's even seafood bak kut teh, which I've tried. Definitely odd tasting, because the seafood gives off a fishy smell; while the strong herbal broth masks the delicate fish flavour of the fish.

A popular variant of bak kut teh is cooked dry, with lots of black, thick soya sauce and dried chilli. If you like it spicy, then this is right for you. However, since it is a dry dish, you won't have the gravy to drown your rice in.

There is a place in Teluk Pulai, Klang, which serves very good bak kut teh. The shop is called Klang Lek Bak Kut Teh, and it opens daily from 7.30am to 9pm throughout the day. If you've never tried the individual bowl version, do so instead of ordering a claypot. Request for lean meat with a little fat, and if you're lucky, they'll serve you meat so tender, the texture is similar to that of chicken drumstick.

In Subang, there is a great place for Teochew bak kut teh in SS17, called Chao Zhou, which also serves up peppery hot pig stomach soup.

For dry bak kut teh, the restaurant in Puchong called Yap Chuan Bak Kut Teh is a must-try. Celebrities like Amber Chia have reportedly eaten there, and the walls are filled with newspaper cuttings of its reviews.

Share with us your favourite bak kut teh spot!

(Images courtesy of www.vkeong.blogspot.com)