Seng Huat is probably the most famous of the few hundred bak kut teh shops in Klang, the BKT capital of Malaysia. We got up early and arrived at the old shop in Klang at 7:00am ahead of the big weekend crowds from Kuala Lumpur 😄
Many people refer to Seng Huat as "the bak kut teh under the bridge" because.. well... the shop is just beside a huge flyover and a railway track. While we ate, we can hear the rumble of cars above our heads and sometimes the sound of a passing train. Car park lots are plentiful under the flyover 😄
Seng Huat traces its lineage to Mr Lee Boon Teh who is credited for pioneering bak kut teh in Klang in the 1940s. Mr Lee has seven sons and today they run over a dozen bak kut teh businesses in Klang, Kuala Lumpur and beyond. Seng Huat BKT is one of them and probably the most famous. Seng Huat is now in the third generation, transiting to the fourth generation.
Inside Seng Huat, furnishing is bare bones, typical of Malaysian shop lot eateries. The wall is plastered with accolades and memorabilia from Seng Huat's 40+ years history. I appreciate the rustic laid back charm and felt very relaxed here.
The al fresco section just beside the Seng Huat shop is usually packed with customers, many came from Kuala Lumpur which is an hour's drive away.
The menu and price list as at Nov 2016. So few items but that is enough for bak kut teh connoisseurs.
Seng Huat's brown coloured stock is relatively light (by Klang standards today) though it is still medium bodied. Its main flavour is sweetness balanced with savouriness and slight herbal notes. This taste profile is widely appealing, judging from the large crowds at Seng Huat, especially on weekends. I like this too as I prefer just subtle herbalness in my BKT.
The fresh lean meat was tender (almost soft) and juicy, and infused with the well loved sweet savoury herbal broth.
My favourite cut for bak kut teh - ankle or kar wan 脚弯 as they say in Hokkien. It's from the hind legs of the pig. Lots of skin and fat with some token lean meat. Its mainly porcine sweetness from the skin and fat with another sweet layer from the broth.
You char kway (Chinese crullers) and BKT broth are a good pair in heaven. The crispy YCK soaks up the BKT broth becoming a wet stock logged sponge adding its own savouriness to the taste profile.
I know nothing about Chinese tea but I enjoyed the sweet aroma and flavours of tea from this inexpensive sachet.
Seng Huat bak kut teh is one of the stalwarts of old Klang style bak kut teh. Do visit this Klang BKT standard bearer if you are a BKT fan.
There are many other marvellous bak kut teh you need to try in Klang 👈 click
Restaurant name: Seng Huat Bak Kut Teh 盛发桥底肉骨茶
Address: Jalan Besar, Kawasan 1, 41000 Klang, Selangor, Malaysia
GPS: 3°02'36.4"N 101°26'53.4"E 3.043446, 101.448177
Tel: +6012-309 8303
Hours: 7:30am to 1:00pm | 5:30pm to 8:30pm
Non Halal
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