When it comes to Bak Kut Teh, I am a bigger fan of the white, peppery Teochew style. But I came across a darker, herbal style that was really good on one recent Sunday afternoon. Apparently Klang style but I haven't had Bak Kut Teh there so I shall reserve my comments on authenticity. Maybe a Klang-ian can comment and share with us? :)
The Bak Kut Teh ($5.50) had tender pieces of pork ribs in a heady broth that tasted of Chinese herbs like dang gui (Angelica root) with the garlic and white pepper taking a background role. It felt almost fortifying. In fact, I would hug a big bowl of this on a rainy day. :p
The other thing I like to order with Bak Kut Teh is the Braised Pig Trotters ($5.50). While the version here came in chunks instead of the usual bone-in trotters, I like the fact that had bite and was very flavourful. The darkish braising liquid was a little thicker than the watery versions more common elsewhere. It too was tasty with garlic, star anise, dark soy sauce, pepper and chilli. I like the small spicy heat. Chilli oil maybe?
Order the Mee Sua ($3)- a flour vermicelli cooked in the Bak Kut Teh soup with lettuce, mushrooms and tau kee (beanstick). The starch from the mee sua tamed the spiciness of the soup a bit. More importantly, the flavours of the soup seemed to have been transferred to the mee sua.
The use of claypot meant that food is kept nicely hot for a longer time. Perfect for slowly enjoying the robust, tasty soup.
Leong Kee (Klang) Bak Kut Teh
321 Beach Road (Junction of Jalan Sultan Gate)
Chew On This: For those who prefer a non-pork dish but somehow find themselves here anyway, there's always the Herbal Chicken and Mutton Soup! Maybe I'll try those when I return with more people.