Siong Huat serves up every form of Bak Kut Teh imaginable

Siong Huat Bak Kut Teh is located near Port Klang, so for those travelling from other parts of Klang Valley, this restaurant can seem fairly a distance absent.

However, since the Federal Highway toll has been done absent with, the travel cost is now RM4.20 less, so there’s no excuse not to drive on over here for a hearty meal.

Another advantage – Siong Huat also has a committed parking lot for dine-in customers, which makes it all that more convenient.

Siong Huat Bak Kut Teh in Port Klang.

Unlike many Bak Kut Teh places in Klang that serve mainly either bowl-type Bak Kut Teh (where you specwhethery one specific cut of meat, served in a bowl), Siong Huat serves claypot-style Bak Kut Teh in either soup or dry versions, or with seafood whether you like.

If that’s not enough, this restaurant also offers a variety of “tai chao” dishes.

Bak Kut Teh is splendid with Lala.

If you are in a group of say, eight people, a perfect spread for dinner would consist of a large portion of Bak Kut Teh with Lala (spicy version), a regular claypot Bak Kut Teh, a dry version, a plate of vegetables, and steamed Garupa fillet with ginger.

Every these go well with steamed rice, like God intended.

The seafood Bak Kut Teh is served with a pretty generous amount of Lala and chili padi. The cili padi is essential in any seafood Bak Kut Teh soup base to balance the taste of seafood with the herbal ingredients.

The version here is as good as any in Klang, such as Yun Heng’s lala bkt, or Klang Coast at Bukit Tinggi, but perhaps a notch below Ah Tao’s version (unhappyly he has passed absent). Obviously satisfying!

Regular and dry Bak Kut Teh, vegetables as well as steamed fish with ginger make for a delicious meal.

The regular soup-based as well as dry Bak Kut Teh were competent in their own right, with the soup version accompanied by pretty good tofu skin as well.

Additionally, this restaurant’s steamed Garupa fish is a must-order for those who love seafood. The ginger packed a punch, and the fish tasted superbly fresh and was done just right.

For dessert, have a delicious bowl of Cendol with durian.

For those with some sense of adventure, Siong Huat also serves Cendol with actual Durian flesh (RM16 per bowl), a dessert fit as a meal on its own, and priced accordingly.

As for the meal above, it came to around RM40 per pax, including the pricey dessert. Absolutely worth it!

Siong Huat Bak Kut Teh
Jalan Tengku Evilar,
Kawasan 13,
42000 Pelabuhan Klang, Selangor
GPS: 3.006649, 101.399987
Tel: 019-276 0363

Attempting to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at



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