02 February 2015

Teluk Pulai Bak Kut Teh

Jalan Teluk Pulai
Taman Teluk Pulai
41250 Klang
Coordinates: 3.040235, 101.434616

Our obsession with 1Bak Kut Teh (BKT for short) is unabated. This time around we headed south to the Royal town of Klang where BKT was born, and in particular the area of Teluk Pulai.

An excerpt from Wikipedia: In Malaysia, the dish is popularly associated with Klang, and locals believed the place to be the origin of bak kut teh.[6] There are a number of claims for the invention of the dish; one claimed that a local sinseh (a Chinese physician) invented the dish in the 1930s,[7] while another claimed he brought the recipe from his hometown Fujian, China, in the 1940s.[5] The dish is also claimed to have been invented in Port Klang for coolies working at the port to supplement their meagre diet and as a tonic to boost their health in the early 20th century.[7]

1a Chinese soup that literally means "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavour. Light and dark soy sauce are also added to the soup during cooking and garnished with chopped coriander or green onions and a sprinkling of fried shallots, and usually eaten with rice.

Like its namesake you will find several shops bearing the name “Teluk Pulai Bak Kut The” here in Klang but what we were interested in was the original shop that was actually located in Teluk Pulai.

We promptly ordered a bowl of BKT for 3 persons and the customary 2Youtiao

2known in Malaysia as you char kway or you char kuey; made with flour, vegetable oil, yeast, sugar, salt, and water into a kneaded dough then deep fried until golden brown and puffy

the original shop that's actually located in Teluk Pulai

simple and traditional shop

choice of tea

old kettle

The verdict? Hands down the best BKT we’ve had (and we’ve had plenty down the years) with Joe Wong BKT coming a close second. In fact, if not for the distance (located some 46 kilometres away) Teluk Pulai BKT would have been our default BKT joint. So for now where BKT is concerned it will definitely be a toss up between Teluk Pulai and Joe Wong.


fiery chilli!

our BKT is served

we'll be back!
Something tells us despite the distance we'll be back from time to time, at least to provide better photos of the BKT here!

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