Keith C.
Google
Hing Kee Bak Kut Teh is my go-to place whenever I’m craving bak kut teh. Whenever I visit, usually with two people or more - my must-order is the premium bak kut teh 生骨煲. If the premium version is sold out, I’ll go for the regular bak kut teh with ribs and soft bone. I prefer it without any add-ons - no inorki, no mushrooms - so the pure sweetness of the soup can really shine through.
For add-ons, we only order yau char kway (油条) separately to dip into the soup, as adding other ingredients directly into the pot would affect the soup’s original taste.
The soup has a clean, herbal profile, and without additional ingredients, you can clearly taste the natural sweetness released from the meat and bones. It’s comforting, well-balanced, and not overpowering.
For the dry version, the sliced pork belly is a standout. It’s incredibly flavorful , rich, savoury, and aromatic (be prepared to order extra rice). The sauce, infused with dried squid, lady’s fingers, and soy sauce, pairs perfectly with the pork.
If you’re dining with a bigger group, the braised pork knuckle is another dish that’s definitely worth ordering.
The only downside is the ambience, it can get very hot, and you’ll almost certainly break a sweat on a normal day. That said, it’s much more comfortable during rainy weather.