In addition to various cuts of pork, you can choose a selection of seafood to add to the pot of steaming hot bak kut teh. — Photos: KYSPEAKS
Our foodie discovers a traditional rib soup given the seafood treatment.
To be honest, I probably wouldn’t have known about Hon Ki Bak Kut Teh if Ah Tao of the famous Ah Tao Seafood Bak Kut Teh was still alive.
Hon Ki has been operating for more than two decades and is one of the more creative yet traditional bak kut teh restaurants in Klang.
One of those years, when I was talking to a friend about the demise of Ah Tao, our Klang Ah Beng who is well-versed with everything bak kut teh (pork rib soup – BKT) suggested I should check out Hon Ki, a BKT outlet that adds seafood to the traditional Klang dish.
Kiok Wan (leg cartillage) with lala is my favourite combination. After this dish, I definitely need a long run the next day, thanks to all the rich nutrients and calories!
Hon Ki is a second generation BKT establishment that has been in operation for over two decades, so this is definitely not one of those “me too” sort of place that tried to jump onto the BKT trend.
Lala (clams) is the most popular seafood here as the shellfish adds to the sweetness of the broth.
Situated at Persiaran Pulau Pinang (and coincidentally, owner is a Penangite) just opposite Klang Parade across Jalan Meru, the restaurant is a corner lot terrace house with zinc roof, converted to suit the eatery.
Prawns and other seafood add a different dimension to the soup.
The BKT here comes in claypots. You can choose the meat of your choice and have it dry, with soup and with a number of different seafood options as well such as fish fillet, prawn, abalone slices and flower crab.
Prawns and other seafood add a different dimension to the soup.
The soup at Hon Ki is quite spicy, loaded with lots of red cili padi. The added complexity to the flavour from the seafood gives the BKT an extra dimension – I love it!
You can have yau char kway to go with the BKT soup as well. Rice comes topped with fragrant shallots.
Expect to pay up to RM50 or more for two persons if you have a portion of pork with seafood in it. Flower crab gives the soup a stronger taste, while prawns are not as messy to eat.
KY Teoh has been trying to influence your food cravings since 2005. He was NTV7 Foodie Blogger 2014, R.A.GE Food Fight Judge 2015 and Versus 1001 Rasa Baba’s Guest Judge 2018. Read more about his food jaunts at KYspeaks.com
Opinions expressed here are the writer’s own and food at his own expense.
