Kee Hiong Bak Kut Teh @ People's Park Centre - The Original Klang Bak Kut Teh Since 1940

The taste of Bak Kut Teh varies from places to places. However, the herbal style bak kut teh's parentage is said to be in Klang. Kee Hiong Bak Kut Teh, the pioneering Klang Bak Kut Teh restaurant from Klang since 1940s, is now in our People's Park Complex! I learnt that any well-known bak kut teh outlet in Klang that you have stepped into, it’s likely to be run by a Lee. Lee Boon Teh is the man who brought bak kut teh to Klang from Fujian in the 1940s. Kee Hiong Bak Kut Teh is now run by the third generation Lees, who open up branches separately. History aside, what's fascinating to me is that when the dish was known as bak kut (pork bone) at the beginning, but since it was brought in by Lee Boon Teh, it was known as bak kut teh over time.

Klang Cut 3.5/5 Steamed Fragrant Garlic Rice 4/5

Klang Cut ($7.50) is a bowl with assorted parts, so we had the short ribs, pork belly, lean meats etc. Apparently this is quite common in Klang which is similar to my experience back in Malaysia. When ordering bak kut teh, if you didn't specify the portion you want, you will be served with assorted meats. I like their Steamed Fragrant Garlic Rice ($0.90) more than I thought I would. It looked plain to be honest. When the crunchy garlic bits released its fragrance into my mouth and mixed with the rice, the taste was heavenly. Made with more than 10 traditional Chinese herbs, simply the soup and the garlic rice will make a good meal!

As we dine in air conditioned environment, the bak kut teh is served in claypot to keep them warm. Due to space constraint, they are unable to offer bigger claypot for sharing portion, like those in Malaysia. I wish they could so that I could have the heaps of greens, mushrooms immersed in the soup, which is one of the reasons why I have always like their style of bak kut teh.

Big bone ("Tua Kut") Bak Kut Teh Soup 3.5/5

Perhaps, this is the only bak kut teh shop in Singapore that you can find a tulang - Big bone ("Tua Kut") Bak Kut Teh Soup ($9). Limited to only 8 to 9 pieces daily. On good days, all will be lapped out by the lunch crowd by afternoon. This is the part with lots of collagen and gelatine. Not forgetting the buttery bone marrow. I would prefer the fatty portion to be a lot more tender, like a well-braised pig trotter but you might enjoy the firmer texture of this Big Bone.

Dry Bak Kut Teh 4.2/5

The Dry Bak Kut Teh ($8.50) really took me by surprise. For the longest time, I'm sceptical about the dry version when it looks so black and saucy. The sauce is a mixture of a reduction of the bak kut teh soup, black soy sauce and Chinese white wine, both specially imported from Malaysia. I now fully understand why mum loves Malaysia's black soy sauce so much. It not only give a nice glaze to a dish, it gives a deep caramelised flavour that most of the local sauces fail to offer. Like the Klang Cuts, there are assorted parts, such as pig trotters, lean meat and pork belly. The meats were tender and infused with the complexity of the sauce. One could easily scrap the pot clean.

Chicken Feet with Mushroom 4/5

Same for their Chicken Feet with Mushroom ($4). The mushrooms had fully soaked up the sauce, firm and meaty. The chicken feet simply fell into bones with slight pressure. This is exactly the kind of taste that I look for in braised dish. You get all the flavours but not the salt.

Braised bean Curb Skin, Braised peanuts, Braised Tau Pok 3/5

There are other side dishes on the menu such as Braised Bean Curb Skin ($2.50), Braised Peanuts ($2.00) and Braised Tau Pok ($1.60). What's missing is the preserved vegetables aka cai wei, which is traditionally not served in Klang. However, due to popular demands from the locals, it will be up on their menu soon. To me, bak kut teh and this pickled vegetables is like German pork knuckle with sauerkraut. My appetite is only half open without it. They also started offering Mee Sua ($2.20) after feedback from customers.

The chefs are direct from the Malaysia kitchen! Impressive. That means you really get the real deal. The soup can definitely be more herbal which they have tuned it down so as to cater to the locals' preference. That, however, is not necessary as I believe that herbal bkt itself has a strong fan base and whoever likes peppery style are unlikely to switch to herbal. The owners are constantly gathering feedback to maintain and up the standard and quality of this original Klang Bak Kut Teh. I would highly recommend the dry version which will not only please your taste buds and that of your parents' too.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Kee Hiong Bak Kut Teh
People's Park Centre
101 Upper Cross Street
#01-05L
Singapore 058357
Tel: +6565320380
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Nearest MRT: Chinatown (DT line, NE Line)

Opening Hours:
Daily: 11am - 9pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

Upper Place @ Wangz Hotel - European Small Plates with Asian Influences

Upper Place located at the roof top floor of WANGZ Hotel offers European small plates with Asian influences. This latest addition to the Tiong Bahru neighbourhood's bustling F&B scene is helmed by Chef Gregory Lau with more than 16 years of experience working in top-notch restaurants and hotels. The indoor area is rather small, sits up to only 26 guests. However, the simple furnishings makes it very comfortable. The 50-seater alfresco dining area, decorated with lush planters is just as conducive for a chill-out evening.

Yellow Fin Tuna Tartare Tart 4.2/5

Tuna tartare is one of my favourite all time appetisers and their Yellow Fin Tuna Tartare Tart ($14) goes beyond my expectation with a much different style of execution. The tuna was fatty and full of flavour in my mouth. The tangy avocado coulis gives a lift to its flavour while adding on to its creaminess. I like the textural contrast of the savoury tobiko, as well as the sweet, buttery and flaky pastry underneath, which itself is pretty tasty. The onion truffle compote sandwiched in between brings the details together. Indeed, it was like a garden full of mini delights, though some say it looks like our galaxy with the avocado coulis forming the milky way. What say you?

Lobster Kueh Pie Tee 4.2/5

Perhaps Chef is a gardener at heart, to be able to plant 3 pots of Lobster Kueh Pie Tee ($10) so elegantly on the rice bed. The smokey lobster chunks filling comes with tomato chipotle, which was complemented by the mango espuma atop, just like a mango salsa combination! I really enjoyed the 'fullness' of it as I find our usual kueh pie tee too airy - crispy shell with a few strands of shredded greens.

Slow Cooked Pork Belly Tacos 2.5/5

Slow Cooked Pork Belly Tacos ($10) was just as aesthetic. I could smelled its Thai-ness the moment it came. I was expecting the taste to be refreshing but the pork belly dressed in homemade barbecue sauce was too salty for my liking.

Short Ribs Congee, Veal Sweetbreads 4.5/5

I was told that Chef's Short Ribs Congee with Veal Sweetbreads ($17) is so good that he could possible open a congee shop. And I didn't expect it to be this good. The whiff of sesame oil exuding from the veal sweetbreads was comforting. An offal meat but these nuggets ain't intrusive, they add characters to the congee like cockles in laksa. Cooked with beef stock, the congee was smooth and flavourful but not beefy. I love the idea behind the short rib nest which is to replace the usual you tiao. The ribs cocooned in the crispy nest was tender and rich, and eating it with the egg lava adds on to the satisfaction. I even scooped out braised peanuts!

Reconstructed Laksa Risotto 4/5

Laksa is a popular local dish where chefs love to deconstruct it or fuse its characters into their dishes. Some failed terribly but Chef Gregory's Reconstructed Laksa Risotto ($27) revive the concept again. Using premium ingredients - Boston lobster, Hokkaido scallop, market catch (soft shell crab), which were both sweet and meaty, the tangy coconut foam dotted with laksa leaves somehow lit up my mind. The risotto was pearly and al dente, robust with laksa nuances.

Matcha Parfait 3/5

We end the evening with the Matcha Parfait ($8). Partnering with its soulmate, the red stew beans. What I find interesting is the drops of olive oil on the thin layer of black sesame coulis on top, which makes it even smoother while infusing a subtle flavour into it. It didn't delight me as much as the one from Sen of Japan though. The Vietnamese paper tuile also gives the dessert a funny aftertaste which I did not enjoy.

European or western dishes with Asian influences are not certainly not a new concept. In fact, rather overused at times. However I feel Chef Gregory is able to grasp the essence of it and execute it in his own words brilliantly. These fine food offerings are price tagged from as affordable as $8 onwards too. I do hope that Upper Place will be the next shining gem of Tiong Bahru.

Written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Upper Place
Wangz Hotel
Level R (Rooftop)
231 Outram Road
Singapore 169040
Tel: +65 65951380
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Website
Nearest MRT: Tiong Bahru (EW Line), Outram (EW Line, NE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 33, 63 and 851. Alight at 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Outram MRT station. Take Exit A. Cross the road towards Singapore General Hospital. Turn right and walk down Outram Road. Continue on Outram Road onto Tiong Bahru Road. Walk to destination. Journey time about 15 minutes. [Map]