Hing Kee Bakuteh Main Branch 甲洞大街 兴记肉骨茶 总行 — Restaurant in Kuala Lumpur

Not too far from where I live saving the distance to Klang. A place crowded with loyal fans I guess. Parking at this area is as usual a headache. Back to food. I have been trying to come back to proof me wrong. It's a Michelin place with so many supporters. My 4th attempt has not fully convinced me that this is one of the best. The prerequisite for me for a soup or stew meat dish is tender, soft and melty. I haven't got that as much as I would like it to be. Of course it's personal, some may prefer tougher texture but I would certainly like the bony parts where meat should stripe off clean and smooth from the bones with just a brief slurp in the mouth. I really didn't get enough of that. Soup is not bad but not outstanding either. I like the chicken feet that has not been fried, it is the smooth and silky stew type except that it's actually not that silky, a bit on the tough side too. A general feel is that texture of any type of meats here is on the tougher side. On the dry version, it's never my cup of tea as a BKT, just that I am not a person with heavy flavoured taste bud. It's just too strong for me which does not offer me that comfortable sensation of dining. There are things that I find good here though, the oil rice and the soft enough bean curd(豆腐朴). Then my daughter spoiled the party saying shouldn't BKT go with white rice that pairs best with the soup? Well a good point though I find the oil rice still good on its own. Just to share a place by the way. I was very surprised that a BKT run by a Japanese company is so good to me. Yeah go try the BKT set at the non halal section in Isetan KLCC. The aroma of the soup and the high quality Iberian pork ribs feel so sincere. Texture is as what I described above. Hing Kee is still not too bad if you want to try BKT and are happen to be in that area. Other wise I would certainly be able to find something better quite easily. Tastes are always personal of course....

Hing Kee Bakuteh – Michelin Guide 2023, 2024, 2025

Michelin-rated Bakuteh. Enough said! Hing Kee has two shops along Jalan Kepong, but this particular branch is the better choice — easier to find parking and it spans across six shoplots, giving it a more spacious feel. We arrived around 11:30am and the restaurant was still relatively quiet. Ordered a mix to try: soup BKT, dry BKT, rice wine prawns, tofu pok, yau char gwai, plain rice, and shallot oil rice.

Soup Bakuteh – The broth is clear and light, savoury with a subtle sweetness and a mild touch of Chinese herbs. We ordered pork belly with intestines. The meat was fresh, nothing spectacular — but the intestines? OMG. Clean, tender, and bursting with flavour. 👉 RM22 (meat) + RM4 (beancurd skin) + RM4 (enoki mushroom)

Dry Bakuteh – Sadly, this didn’t live up to expectations. Very average and forgettable. RM22.

Rice Wine Prawns – This was the highlight of the meal for me. I absolutely loved the strong rice wine aroma, paired with generous slices of ginger that carried a slight sweetness. The prawns were fresh, and there were subtle hints of egg in the broth that gave it a nice texture and depth. It’s warm, comforting, and packed with flavour — a dish I’d gladly return just for. I truly adore this dish. RM28.00

Tofu Pok – Soaked in soup, I absolutely loved this. Dip it in garlic, chili, soy, and thick dark sauce — bliss. RM5.

Yau Char Gwai – A must-have for soup dipping. RM3.

Rice – The plain rice is good quality, no cheap grains. Shallot oil rice is aromatic. RM2 & RM3 respectively.

The place is without AC, but it’s clean and airy. Loved how they neatly arranged their utensils. Seating is comfortable and not cramped. Service was fast and efficient. Parking is surprisingly easy, since most cars are here for one thing — Bakuteh!

I’ll travel for the rice wine dish! Skip the dry Bakuteh and order rice wine instead....

I recently had the pleasure of trying the bak kut teh at [Hing kee], and it was an unforgettable culinary experience. The rich, aromatic broth was absolutely packed with flavor, offering the perfect balance of savory and herbal notes. The pork ribs were cooked to perfection—tender, juicy, and falling off the bone with ease. It was clear that the broth had been simmered for hours, as the depth of flavor was truly remarkable. Every spoonful felt comforting and nourishing, especially on a cool day, making it the perfect comfort food. What really stood out was the authenticity of the dish. The blend of herbs and spices, including star anise, garlic, and pepper, was expertly crafted and made the soup taste as traditional and hearty as possible. The broth wasn't overly salty or greasy, which made it easy to enjoy every last drop. The side dishes were equally satisfying. The youtiao (fried dough sticks) were perfect for dipping into the broth, adding a delightful contrast of texture. Paired with fragrant white rice, it created a complete and fulfilling meal. The portion size was generous, and the service was top-notch—attentive and friendly. For anyone seeking authentic, delicious bak kut teh, [Hing kee] is a must-visit. I’ll...