The story of Kee Hiong and the origin of”Bak Kut Teh” can be traced back to Mr. Lee Boon Teh of South Klang. In the 1940s, Mr Lee came up with a recipe for stewed ” Bak Kut (bone and meat), by adding seven Chinese medicinal herbs.
Mr. Lee was subsequently nicknamed “Bak Kut Teh”, after his name Boon Teh. Overtime, this nickname was also used to refer to his soup, or Bak Kut “Teh”, due to the identical Chinese pronunciation.
His son, Mr. Lee Eng Hin., created the brand name Kee Hiong Bak Kut Teh” of today. This is now available at 9 outlets across Malaysia and Singapore.