Weng Heong Bak Kut Teh Restaurant Dry BKT

Post by Chiefeater VK

Lunch at Weng Heong Bak Kut Teh with Chiefeater JH Soong and a group of friends turned out to be a good meal. This established restaurant in Klang is a popular landmark that fills up quickly during the lunch hour. I probably last visited this area more than 10 years ago and I remember this being one of the better BKT options in the area.

The dry Bak Kut Teh was the definitive winner of the meal. The meat was flavorful and tender, stir-fried in a savory sauce that includes dried cuttlefish, lady’s finger, dried chilies, and onions.

We also shared the traditional soup version of the Bak Kut Teh. While the herbal broth was tasty, I found the meat in the soup to be a bit soft compared to the texture of the dry version. Our large group of eight shared several items, enjoying the variety this legendary Klang spot is known for.

Other items

Pricing

Based on the pricing board that they hang on their wall.

Claypot Bak Kut Teh Soup (per pax) – RM22.00
Dry Bak Kut Teh (per pax) – RM22.00
Vegetable – RM13.00
Yau Char Kuey / Dough Fritters – RM2.00
Oily Rice – RM1.59

MVX Summary

Score: 7.5/10

M – Meal Value
Weng Heong offers solid value for the quality of its traditional Klang recipes. With soup portions starting at RM15 and generous dry variations, it remains a reasonably priced destination for high-quality Cantonese-style herbal broth.
Score: 7.5/10

V – Venue & Vibes
The restaurant provides an unassuming but bustling atmosphere typical of a legendary BKT joint. While it can get quite warm and crowded during peak hours, the fast and no-nonsense service keeps the experience efficient.
Score: 7.0/10

X – X-Factor
The dry Bak Kut Teh is the true X-factor here. Good execution, balancing savory soy sauce having the flavours seep into the meat while maintaining tenderness of the meat.
Score: 8.0/10

Business Hours

Tuesday to Sunday
08:00 am to 03:00 pm

Closed on Monday