Leong Kee Klang Bak Kut Teh in Geylang

As a Teochew, I’ve had my fair share of peppery, Teochew-style bak kut teh. However, I personally prefer the Malaysian style BKT with its herbal, and dry Klang versions, which are rather hard to come by in Singapore. To satisfy our Malaysian food cravings, we’ve had lok lok at Fei Zhu Lok Lok, and KL-style roast meats at Fu Shi Traditional Roasted. To add to the list, my colleague and I headed down to Leong Kee Klang Bak Kut Teh in Geylang, for herbal and dry Klang bak kut teh.

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Food at Leong Kee (Klang) Bak Kut Teh

We started our meal with the herbal Bak Kut Teh ($7), which comes with pork ribs, lettuce, and beancurd skin, steeped in a dark, brownish broth.

I feel like it’s hard to nail a herbal broth, as some places do it too sweet, while others make it too bitter. The broth at Leong Kee lives up to the standard of what I think is a good herbal bak kut teh—herbaceous with whiffs of dang gui, and well-balanced, falling just between sweet and savoury. It was a really comforting soup, apt for the rainy weather which I enjoyed this in.

A bak kut teh meal is never complete without You Tiao ($1). These were a touch stale on their own, but made great vessels for the broth, bursting in my mouth with slightly buttery, angelica-flavoured explosions.

While the pork ribs were not melt-in-the-mouth, these were tender and slightly chewy in parts where there was fat. I also counted four ribs in my soup, which I found rather value-for-money for the

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