Of the many bak kut teh places that dot this area, Teluk Pulai Pottery emerges as a firm favourite. Crowds come piling in on weekends, so it's safest to swing by for a weekday brunch with a group — if not, brace yourself to join the queue! Bak Kut Teh (from RM9) here comes in two forms: the soupy herbal claypot-style and a dark, aromatic dry version. The restaurant's reputation beckons that you try both, tasty in equal measure. The broth strays from Klang's usual concentrated kind for a light but flavourful one, which seeps well into the sides of puffy tofu pok, fu chuk and the must-have Yau Char Kwai (RM2). On the other hand, the dry bak kut teh has profuse amounts of dried chillies, cuttlefish and salted fish to thank for its deliciously pungent flavour. We also love that rice is topped with fried shallots. Shiok!
Avg price per person: RM20
Photo by Burppler Camille Ng
This is supposedly one of the best bak kut teh places, can't believe this is my first time trying it! The place is super packed even for a weekday (Wednesday). Honestly I didn't think it was amazing. But that's because I prefer the lighter, more herbal tasting soup. The soup here was a little to oily for my liking. I guess if you like your bak kut teh soup to have lots of 'pork essence', this might be the place for you
