Best Bak Kut Teh in PJ

Ready for something porky, simple, yet pleasing to the taste buds? Get your Bak Kut Teh cravings to fix! What you're going to get at Fei Zai is their meaty pork ribs, a tiny bit of enoki mushroom, and some pig stomach. Complement your meal with their fragrant white rice when you opt for the soupy, dry, or yellow wine chicken, definitely the perfect duo! To balance the meal, do order the stir fry lettuce - it is crunchy, fresh, and lightly flavored with fried garlic and soy sauce.

Ah Sang in Sungei Way is about the same area as the restaurant above. They serve BKT that is full-bodied with a dark broth. Their soup and dry version is loaded with big chunks of meat, fried bean curd sheets, golden mushrooms and Chinese mustard greens. Ah Sang has the Hokkien-style of BKT which means they have fu chuk. A taste test between the traditional Klang version and this, you will be able to tell a significant different in aroma and flavours. Also, do try out their dry version, which is popular among the regulars. 

Xhin Fhong Bak Kut Teh at Sungei Way is one BKT place that has three victories; Great service, thick flavourful broths and generous servings. The unities that run this restaurant entertain everyone equally, including their regulars (and there are plenty of regulars). That just speaks wonders about their food. They serve pork ribs, pork belly, toufu pok, fu chuk, straw mushrooms and innards that are cooked well (not dry and not falling apart). All you need is a mound of white rice to get you going. Overall, a great visit for BKT lovers!

This Bak Kut Teh restaurant at Seapark is as low key as it can get. They are a small side of the road business that opens only for dinner. They are tucked within the Sun Fatt Kee Kopitiam and serves teow chew-style BKT that is famous for having tasty full flavoured meat and a light broth. Order one of their humble claypot BKT and it will be the reminded of who started the BKT hype in the first place, small shops just like this. Get a side of one of their garlic and oyster sauce vegetables to complete the meal!

Meng Kee Bak Kut Teh at the bustling street of Jalan Pasar is one of those restaurants that always seems packed. They offer a teow chew-style BKT that is served in plastic bowls. Their broth is thick and slightly overly salty (depends on taste on this one). They are slightly overpriced but they serve a quality assured BKT that has thick chunks of meat and comes with a great aroma. Taste test this comfort dish yourself and we are sure you and your convives will be spreading positive reviews too. 

Heng Kee is one of the frontrunners in the BKT scene of PJ. Upon entering, be greeted by bubbling cauldrons of soups loaded with meats and bones. Expect a light broth that is intense in flavour with a sweet aftertaste. A unique point to this alfresco restaurant is that they serve their mushrooms and tofu puffs separately from their meat. The pork ribs and pork belly is tender and will melt with the broth. Regardless of the colour, their “no mixing” policy brings out the true meaty and medicinal flavours of the BKT.

Pao Xiang is a BKT franchise located in 1Utama. The interior is pretty spacious, comforting and bright, differing from the BKT norm. Their uniqueness is set in what some BKT places do to keep their meat more flavourful, they tie the pork with a cotton string. This locks that porky flavour in. The bowls are served with a candle to keep the dish hot for as long as possible (great for slow eaters!). The best thing about Pao Xiang is their variety in sides to accompany this delicious BKT! Just remember to come over really hungry. 

Originating from Klang, Kee Hiong Bak Kut Teh is also one of the more popular restaurants to enjoy both dry and soup type Bak Kut Teh. The best combo to go for would be the vege-soup and meat-dry mix, as you'll still able able to enjoy its hearty soup, as well as a rich and more flavourful set of meat. Located at the corner of SS2, Kee Hiong poses a large spatial layout with friendly service that will always remember to top up your soup. On top of that, their setting is a lot more comfortable compared to those normal by-the-streets sort of restaurant. 

Restoran Wing Hiong Bak Kut Teh is another great restaurant that hails from Klang. Their expansion to the PJ market has gotten the neighborhood pretty worked up, and there's a good reason why. For starters, they offer classical claypot style bak kut teh with an option for pig's innards. The hearty and herbally soup also gives the dish its distinct characteristic, while the dry variant packs in flavour and aroma. The choice of half-fat and half-lean is the best go-to option, with a side of soup filled with enoki mushrooms and tofu puff. Don't forget to add on some 'Yao Char Kuey' and a side of vegetables too!

Ah Foong Bak Kut Teh is no amateur in the world of pork. Having been around for more than a decade, this restaurant is a great place for those who crave the dry variant of Bak Kut Teh, and one that explodes in flavour. The extensive use of black soy sauce has made the dish incredibly savoury, or salty to some. Fortunately, not all is lost as the essence of the pork is evident. Top that with a side of soupy mushrooms, tofu and beancurd, and don't forget to try out their signature Hong Kong Bak Choy. Everything is cooked to perfection and flavoured is guaranteed.

Finding this place isn't easy if you are not familiar with Sungei Way. Fortunately, that means the crowd is minimal and the wait for your food is almost non-existent. Those who enjoy a richer, deeper and more intense flavours would enjoy what Restoran Ah San has to serve. Their Bak Kut Teh is fairly dark that one might say that it's black. The essence of herbal is strong and the flavour is incredibly rich. It is recommended to go for more lean than fat portions of meat due to the broth, and don't forget to add more mushrooms and vegetables so they'll soak up a good amount of flavour from the broth. 

Granpa’s BKT is what you would expect if your family is teow chew. It’s a light broth with robust herbal flavours with a slight sweet aftertaste. You have the basic set up for BKT with pork ribs, pork belly, tofu puffs, mushrooms and an optional kam cham koo (Golden needle mushroom). Topped with fresh coriander and its tummy warming. They have a good selection of accompanying dishes such as steamed fish in clear broth, peppered soup and more! Don’t worry too much while ordering, you won’t be expecting an exploding bill in the end. 

Chiew Sang Bak Kut Teh is one of those places that actually has an English menu with everything written clearly on the wall. This place is great for bananas or those who can't read Chinese, to have a taste of what it's like. Walking into the shop and you'll find the owner of the shop, carefully preparing bowls after bowls of tasty Bak Kut Teh. Unlike many others, their version is slightly milder on the herbal, but more on peppery notes. The broth is also a little clearer than most, and it's served in a regular bowl instead of claypot. You still get to choose your type of cuts, as well as side toppings like mushrooms and beancurd. All and all, it's another great place for some awesome Bak Kut Teh.