Our STB friends from Germany came to Singapore for a meeting, so we met up for dinner during their free time. Asked what they would like to have, one of them said, “Bring us to local food.” Wish granted, Chef Damian suggested his favourite Bak Kut Teh stall in Upper Changi Road.

I haven’t been eating BKT widely to know that there is a Klang Bak Kut Teh stall here. I only knew there is Leong Kee, Soon Huat and Hong Ji that sells Malaysian style Klang bak kut teh in Singapore. Now, this is another new find for me.

Lim Kee serve theirs in a claypot, as is commonly done in Malaysia. Inside, there are pork ribs, bean curd skin and tau pok. The pork ribs were very tender and soft. The soup was mildly-infused with flavours from the herbs; yet with a balance of savoury tinge and a very faint nuance of sweetness. It is not as thick as other Klang BKT stalls in Singapore, so it is more pleasant to drink especially for my German friends. But definitely a call for copious amount of steamed white rice!

What impressed me is the yong tau foo because their owner still makes his own hand-mixed fish paste, whereas these days most of the paste is manufactured by a supplier instead. It’s so soft and slippery, when mixed with the end result is a fragrant, sticky-sweetish, and very appetising dish to go with white rice.

We also ordered the sesame oil chicken which has a slight smoky aroma and great sesame oil flavour. I will be back for their red wine chicken which is also raved by one of the uncle in the coffeeshop. This coffee shop used to be called May Flower Eating House, hence they still have the signboard placed here. I know it’s irrelevant, but I took this photo because I studied in Mayflower (not Changi, but in Ang Mo Kio)!

Klang (Jln Meru Lim Kee) Bak Kut Teh

Address: #01-1260, 59 New Upper Changi Road, 461059
Tel: +65 9060 1289
Opening hours: 11.30am to 9pm, closed every Tuesdays.

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