Billy Law

"The lean pork meat is tender and gives you a better bite, but it is the fatty pork belly that gives you that luxurious mouth feel. If you overcome the fear factor, the pork intestines Bak Kut Teh is actually quite delicious. All the different cuts of intestines have different layers of textures and flavours."

Helen Yee

"We try two types of bak kut teh, each served in a clay pot. The standard version boasts chunks of fatty pork that fall apart in the mouth, the other filled with tight scrolls of bouncy but delicious pork intestines."

Vkeong Lum

"The huge yet tender chunks of meat were greatly appreciated and the soup was tasty with a signature Klang Bak Kut Teh taste."

Mei Teh

"The pork broth was strong and deep with pork flavour. The meat with the fatty bits was delicious."

Simon Park

"Both bak kut teh dishes were good in their own way. The “9 layers intestines” is wonderfully springy to the bite, somewhat like a firm sausage, whilst the fatty pork practically melts in the mouth."

James Tan

"Klang Lek managed to cook up a rather delicious concoction of Bak Kut Teh. The soup was slightly thicker than the Teluk Pulai’s version, with generous cuts of meat, a single portion was priced at about RM8-9."

Food 2 Buzz

"Thick and dark, the soup is redolent of herbs and is very tasty. This Hokkien-style bak kut teh is considered the authentic version."