Klang has been well-recognized as the place of
origin for the ‘Bak Kut Teh’ for a long time now. What if we told you, you
could find this signature dish back in Ipoh, Perak? Yes, we are not kidding
you! For those who crave for a great taste of the dish, it can be located just
nearby and you do not have to travel all the way.
Tan Kee Klang Bak Kut Teh, with their very own family recipe managed by the Tan family since the grandfather’s generation back in 2009 and is now currently carried on by their second generation, son Tan Wei Meng. Before moving onto this business, founder Tan Cheng Siew used to run a seafood restaurant named ‘Sunrise Seafood’ in Klang for 10 years.
If you have yet to know the basics, first you have to pick your type of ‘Bak Kut Teh’. You have the choice of the common wetdry or soupy version with your preferred pieces of pork. They are then served in herbal soup with sheets of ‘foo chook’ or bean curd with lettuce. The dried version consists of chunks of pork cooked in dark sauce with dried chilies, cili padi and lots of garlic together with halved button mushrooms.
They do serve the signature ‘Big Bone’ (Dai Kuat) as well where a whole bone is included into the soup for a tangier taste. The price of the dishes may vary depending on the amount of ingredients you opt for.
Other familiar dishes that may go along with your
delicious meal include the Vinegar Pork’s Trotter, Thai-Style Bean Curd and
also the steamed fish head.
The justification of whether it can be competed
with the original Bak Kut Teh back in Klang? Well, that is usually depending on
the patrons that go there but we say the Tan Kee tradition managed to convince
most of us; though not all.
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