True to its namesake, Restoran Kee Hiong Bak Kut Teh & Seafood located in Puchong caters to both Bak Kut Teh lovers and also Chinese stir-fry aficionados in this particular 2-in-1 Chinese restaurant. One one side, the kitchen dishes out pot after pot of herbal goodness, the tell-tale signs of a decent meat bone soup while on another, whipping up a culinary storm of delicious Chinese seafood cuisines.
In terms of its Bak Kut Teh, Kee Hiong provides its customer base a selection between two variety, each with its distinct characteristics. The soupy version comprises of a thick, dark broth infused with various Chinese herbs and spices, cooked along with chunks of tender pork meat -ribs, belly, innards; and along with beancurd sheets (Foo Chuk), served piping hot in a claypot, accompanied by rice and Yao Tiao (Chinese cruller).
The other version, dry as opposed to being soupy, comprises of the same ingredients, but in the absence of the soup, a thick, rich and savory dark soy base is used to accentuate the flavours. Okras are added to give a slight increase in moisture while dried chillies are include to provide the slight kick.
As mentioned previously, the chefs at Kee Hiong also sports a dab hand in cooking up a delightful Chinese cuisine. From dishes ranging from chicken to pork to seafood and also vegetables, feel free to mix and match the various Chinese dishes with your piping hot bowl of Bak Kut Teh for an unconventional Chinese gastronomic experience.
