Hing Kee Bakuteh: Is this Michelin bak kut teh worth the travel hassle?
It’s not often that I find myself yearning for bak kut teh. Yet, on that particular day, a reader’s recommendation for Hing Kee Bakuteh intrigued me. After learning it’s a Michelin Guide-listed restaurant in Kepong, my curiosity was piqued.
Situated next to the vibrant main road at Metro Prima, the restaurant sprawls across approximately 4-5 shop houses. Its sheer size left me awestruck (I couldn’t even count the shops properly). I also observed an adjacent shop called Tan Heng Noodle House, which was equally bustling with people. It appears to be another crowd favourite, and I’m considering sampling it next time.
Upon arrival, I noticed it was nearly at full capacity. We were ushered to one of the shops with available seats amidst the bustling crowd.
What I tried at Hing Kee Bakuteh
Considering our group of 3, I chose the single portion Bak Kut Teh (RM21), believing it would suffice for us with other side dishes. Upon its arrival, the pot seemed much larger than expected.
Opting for a mix of pork ribs and pork belly in my bak kut teh, the serving included approximately 2 pieces of pork ribs and several pieces of pork belly. To complement the dish, I included Enoki Mushrooms (RM4.50) and Fu Chuk (RM4), essential ingredients for an authentic bak kut teh experience.
First things first, let’s talk about the soup. I realised it had a mild flavour, predominantly sweet with subtle herbal notes and a pleasant aftertaste. For optimal enjoyment, I suggest sipping it while it’s piping hot.
The pork rib was surprisingly petite. Normally, I avoid pork ribs due to the mess and difficulty in consuming (some are hard to bite), but this one was impeccably prepared, leaving me thoroughly impressed.
With a gentle touch of my chopsticks, I effortlessly separated the meat from the bone, and it slid off smoothly. Upon tasting it, I appreciated its remarkable tenderness, complemented by a well-balanced infusion of herbal flavour.
The pork belly, tender and infused with the essence of the broth, boasted a harmonious balance of fat and meat. Its tantalising flavour left diners yearning for another bite.
I paired the dish with a bowl of Yau Char Kwai (Chinese fried dough) (RM3) to add an extra layer of flavour. Its savoury taste impeccably complemented the fragrant herbal broth, enhancing the overall dining experience.
Additionally, I indulged in a single serving of Dry Bak Kut Teh (RM21). Unlike its soup counterpart, this version featured a mix of lean and belly meat, paired nicely by thinly sliced ladyfingers.
The dish offered a gentle kick of spice, coupled with delicate notes of salted fish, reminiscent of the flavours found in Ham Yu Fa Lam Pou (Claypot Salted Fish Pork Belly). Its aromatic and robust taste enveloped every piece of meat, ensuring a flavorful experience throughout.
To elevate the dining experience further, I accompanied the meal with Oil Rice (RM2.50 for small, RM3 for big). Each grain exudes aromatic oil, imparting savoury bursts with every bite. Tender yet distinct, the grains offer a satisfying texture that complements the bak kut teh seamlessly.
Final thoughts
My visit to Hing Kee Bakuteh was thoroughly satisfying, with each dish hitting the spot perfectly. Despite the 50-minute drive, the delicious offerings made it well worth the trip. The friendly staff and prompt service added to the overall positive experience. I’m eager to return with friends and family to share this authentic local dining experience.
I was particularly recommended to visit the main branch near Aeon Metro Prima. For those craving bak kut teh during lunch hours, the branch near RHB Bank opens as early as 11.30am on weekdays.
Expected damage: RM21 – RM35 per pax
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