I have been trying Bak Kut Teh quite extensively lately and have discovered some new found favorites, one of them being Heng Kee Hock Kien Klang Bak Kut Teh. I know there is another famous one at PJ Old Town with the same name but they are not the same yeah.
Anyway, Heng Kee (Hock Kien) seems to be doing very well now, as they have like nine branches across Klang Valley with the latest one at Jaya One being more upscale and modern than your average Bak Kut Teh restaurant (air conditioned and equipped with Wi-Fi and LCD TV) .
In total I have made three visits to two different branches of Heng Kee and found the quality to be good and consistent, worth recommending I would say. They also serve some other standard dishes for Bak Kut Teh restaurants like braised pork and rice wine chicken.
Price wise they are reasonable at RM9 for a person’s portion. But don’t expect the same pricing for the Jaya One Branch though, they are about 30-40% more expensive not including the taxes yet.
To be honest I wasn’t too impressed when I first saw the light colored soup, I had a feeling it was going to taste bland. Luckily I was wrong because the flavor was just spot on, clean without MSG taste. And the more I tasted it the more I liked it. The braised pork is equally delicious as well.
I was also quite pleased with the fact that they did not put any beancurd sheet (fu chuk) or tofu pok into the Bak Kut Teh – just herbs, spices and meat. I have always felt that these two ingredients are superfluous and only affect the soup’s intended flavor in a bad way.
The only thing I could lament about is the you tiao that didn’t taste fresh enough. Speaking of which, so far I only find Pao Xiang is able to make them so fresh, crunchy and served warm.
Just for comparison sake, personally I feel Heng Kee is better than Real KungFu, maybe not as good as Pao Xiang but slightly cheaper in pricing.Heng Kee Hock Kien Klang Bak Kut Teh
31, Jalan 3/62A,
GPS Coordinates: N3 11.709 E101 37.777