Awesome Heng Kee Bak Kut Teh (兴记肉骨茶) @ Petaling Jaya Old Town

The origin of Bak Kut Teh (BKT) (肉骨茶) until today is still unclear, though, it is pretty much a famous Chinese delicacy. According to Wikipedia, there is even a power struggle/ debate on the origin of Bak Kut Teh between Malaysia and Singapore (which I think is pointless). To me, good foodie is not about origin, it's about how you integrate and improve the origins. Hahaha, Bak Kut Teh is a direct translation from Hokkien, known meat bone tea. But, it's said to be a fusion of Hokkien and Teochew food. Oh well, for those who have no idea (which is very unlikely for Chinese), BKT is mainly cooked with pork ribs, intestines, meat with a unique broth made up of different herbs and spices......Today, it is fatty Ipoh Boy, wondered into Petaling Jaya Old Town but not Klang (renowned for BKT), for an awesome Heng Kee Bak Kut Teh (兴记肉骨茶).

As you can see, the restaurant usually got packed around 7.00pm. But typically their services were quick! This time around, I actually forgot to order my favourite 油条 (youtiao) (><). 

Dummy me (><). 

I am not sure whether they have the dried BKT. But, usually I prefer the soup-type BKT, and I also prefer to order the pork meat, instead of the pork leg and ribs. Their BKT soup was a bit different from what I had in Klang and KL area because the broth was actually less thick but more aromatic (sounded very contradicting). Their pork meats were tendered and well-adsorbed with the broth. Of course, I loved to order enokitake (金针菇), because of their Q-ness!!!!! My must-order for BKT side dish.

Usually, we would have the BKT with rice, and the vegetables lettuce (玻璃生菜), thick tofu skin (腐竹皮), and extra BKT broth/ soup. (^^) . Overall, the taste was actually nice, not too strong of the herb essence, yet aromatic to the nose. Note, that not everyone would prefer this taste, however, you can always give it a chance 

Ipohboy, signing out!