Authentic Leong Kee Klang Bak Kut Teh in Singapore – Thick, tender ribs with a rich and mellow broth

Text & Photos /Shao Sheng

Bak kut teh is one of the representative snacks of Singapore and Malaysia. The first time I tried it was when a Malay friend cooked it for me, and the flavor was truly captivating. So when I came to Singapore, I naturally wanted to try an authentic version. After seeing an introduction to Leong Kee Klang Bak Kut Teh from a friend, and noticing it was near my destination in the Little Arabia area, I decided to dine here.

Leong Kee Klang Bak Kut Teh is located on Beach Road in the Little Arabia (Kampung Glam) area. The restaurant has a fairly large space, and although the building looks new, its architectural style gives off a sense of history. Singaporeans really do a great job in heritage preservation.

Taking the MRT is a good option to get to Leong Kee. The nearest stations are Bugis (DT14 & EW12) and Nicoll Highway (CC5). Aside from bak kut teh, the restaurant also offers many side dishes to choose from, but my main target was the bak kut teh, so I wasn’t too interested in the other dishes.

Winter Melon Tea. Although Leong Kee is easily accessible by MRT, not having done my homework, I initially thought it was closer to Little India Station. So on a scorching hot day, I walked all the way here from Little India. By the time I arrived at Leong Kee, I was both hot and thirsty, so I had to cool down with a refreshing glass of winter melon tea. The tea was very sweet, and just having a cold drink on a hot day was pure bliss.

Bak Kut Teh (SGD6.0). The portion of bak kut teh at Leong Kee isn’t very large. Though I’m not sure about the usual pricing for bak kut teh, after learning how to cook it from my Malay friend, I realized just how labor-intensive the process is. That’s why I think taste matters more than quantity. In addition to the ribs, the soup also contains tofu skin and vegetables, all slow-cooked in a clay pot to create this delicious bak kut teh.

The broth has a dark color and a strong herbal aroma. The flavor is rich without being overly salty, and overall the taste is quite pleasant. Though eating this extremely hot bak kut teh in the sweltering heat might seem like a form of self-torture, locals do it this way, offering a uniquely different experience.

The ribs in the bak kut teh are very thick and mostly lean meat, and there’s quite a generous amount of them. I originally thought that such a modest-looking portion wouldn’t have many ribs, but it turned out to be a pleasant surprise. The ribs are slow-cooked until the meat practically falls off the bone, and the flavorful broth has fully penetrated the meat, enhancing its taste. Leong Kee’s Klang-style bak kut teh is really quite good. Though I still think the version my friend specially learned to cook tastes even better, Leong Kee’s version definitely meets a certain standard. Since Klang in Malaysia is famous for its bak kut teh, the restaurant may originate from there—hence the name—and its bak kut teh is absolutely worth trying.
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Leong Kee Klang Bak Kut Teh
Address: 321, Beach Rd., Singapore 199557
Business Hours: 11:00–22:00

Shao Sheng’s Wandering Journey
Every journey, every trip is a pursuit. Though I’m not entirely sure what I’m searching for, what I ultimately gain often exceeds my expectations. And so, my wandering journey will continue endlessly.