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There are many versions regarding the origins of “Bak Kut Teh” among the common folks. Actually, as verified by history, Malaysian “Bak Kut Teh” was originated by Mr. Lee in Klang South.

The story can be traced back to the time after the Second World War during which Malaya was still under the British colonial rule. Mr. Lee was then selling his stewed “Bak Kut” (Bone & Meat) originated from his hometown in China. On one occasion, he tried to improve his bak kut soup by adding in some Chinese medicinal herbs. As a result he created the first ever created delicacy whose flavor was much to the liking of gourmets until it became a household name.

Later, someone nicknamed the founder Bak Kut “Teh” (“Teh” is his last name which means “place” in Chinese which is the homonym of another “teh” meaning “tea” in Yong Chun dialect). Since then, the soup is mistakenly called Bak Kut Teh meaning “Bak Kut Tea”.

One of the founders of “Kee Hiong” Mr. Lee Rong Xing has learnt all the
essence of the trade from his father. He further improved on the recipe
of 7 types of traditional herbs by adding in another recipe he formulated.
Thus, “Kee Hiong Bak Kut Teh”, the most authentic brand of “Bak Kut Teh
in Malaysia was born.

Kee Hiong Bak Kut Teh” made up of ten over types of herbs presents a
unique flavor capturing gourmets’ hearts. With its friendly and professio-
nal services, Kee Hiong Bak Kut Teh sells very well. The business of the eating shop is brisk attracting a lot of visitors and the attention of food
magazines which carry special reports on it.

Many people have tasted Bak Kut Teh but the experience is not complete without “Kee Hiong Bak Kut Teh” simply because it not only presents the most authentic flavor of bak kut teh but also symbolizes the dietary wisdom of Malaysian Chinese as well as the local food culture heritage. You must not miss it!

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