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Bak kut teh

The best bak kut teh in Malaysia, according to chefs The best bak kut teh in Malaysia, according to chefs

Updated Apr 25, 2025
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"Hing Kee Bak Kut Teh is my favourite bak kut teh restaurant. For me, a bak kut teh meal must include both the dry and soup version. The soup version must have the fragrance of the herbs, but it can’t be overpowering. The dry version needs to have a nice char with the soy sauce, dry squid and chilli

Side dishes also play an important role in a bak kut teh meal. You must have the yau char gwai (Chinese fried dough) and taufu pok (tofu puffs). The rice must be cooked with shallot oil. This particular shop has a nice yau fan (rice cooked with oil) and other side dishes such as braised chicken feet. Another reason why I like this restaurant is because that during my days in college, I often came here with chef Lee, who is the other half of Eat and Cook, and other coursemates."

–Soh Yong Zhi, Eat and Cook

"This place was recently named on Kuala Lumpur's Bib Gourmand list and I've been going here for a very long time."

–Aidan Low, Akâr Dining

"My pick is a little unorthodox, but it's the place I grew up with: Ka Ka Bak Kut Teh. It's a classic example of simple food done well. It's open until late at night, which is perfect for our after-hours meals and has a pretty decent fragrant onion oil rice. I used to go there during late nights and its rice always stood out to me." 

–Lim Heng Kit, Li Restaurant

"The taste and service at Ka Ka Bak Kut Teh are unbeatable. The selection of items available is also impressive; I can't find any other restaurant that does kidney dishes so nicely. I always get both the normal soup and dry bak kut teh, drunken chicken, and of course, the kidney. Its dry bak kut teh is very fragrant.

I found this place by accident one day after visiting a clinic opposite the restaurant and it quickly became one of my favourite bak kut teh shops in Malaysia."

–Andy Choy, Chateau Dionne

"I go to Pan Heong Bak Kut Teh in Kepong. My usual order is the soup bak kut teh. The one they serve here is clearer and has a great broth."

–Chong Ko Wai, Texture by C3 Lab

"Be it soupy or dry, they both taste just as good — and made with love."

Raymond Tham, The Karls Group