Hing Kee Bak Kut Teh is one of my favourite restaurant for bak kut teh. It is always very crowded every weekend. We were there at about 6pm and it was already crowded with people. Ah Go Go had once occupied the area next to Hing Kee towards the corner of the row of shop houses. But yesterday, I discovered that not only Ah Go Go had moved, but Hing Kee actually is occupying that area. This is just great – more seatings available for bkt fans.
You mustn’t miss Hing Kee’s dry bak kut teh as it is the most flavourful claypot dish ever invented, at least in my opinion. Compared to what I had previously, I find that the dry bak kut teh is not as spicy as before and it was just too oily to my liking. If you do not want your bak kut teh to be too oily, order meat only instead of meat and fat.
A bak kut teh meal wouldn’t be complete without ordering the soup version. So we ordered the soup pork rib, which is much better and less oily compared to the dry bkt.
Other than the above, you may also order their bean curd with vegetables, taufu pok and yau char kwai to compliment your bak kut teh dishes. Overall, I find that the standard has dropped compared to before Hing Kee has expanded. It looks like it is difficult to control the quality of the bkt when catered to more people.
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