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Klang’s favourite Bak Kut Teh since 1940s

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.

正宗巴生药材肉骨茶

有关《肉骨茶》的本木水源故事, 坊间流传着多个捕风捉影的版本。事实上, 根据史科考证, 马来西亚的《肉骨茶》是源自於巴生南区一位名为李文弟先生而伊始。实情发生於二次大战后。 当时尚属英殖民地的马来亚,居住于巴生南区的铁打师傅李文弟,发想将家乡的炖肉骨,添加了有益的中药材。 这道前所未有的佳肴, 不仅大受食客欢迎, 更传至家喻户晓。 当时更有人为这位肉骨茶创始人取个混号《肉骨地》。 而此混号《地》字於永春语里《茶》字同音,在以讹传讹之下, 后世便称此为《肉骨茶》。 此为《肉骨茶》名堂之由来。《奇香》创办人之一李荣莘尽得其父真传, 并将最初《肉骨茶》的原有七种传统药材配方, 另加本身研制的秘方, 正式命名为《奇香肉骨茶》, 开始了马来西亚最纯正的《肉骨茶》品牌。 《奇香肉骨茶》拥有十多种药材配方,烹调出别具一格的风味, 加上其诚恳友善的专业服务, 《奇香肉骨茶》在国内卖的满堂红。食馆生意门庭若市,不少饮食杂志更报道宣传,吸引许多游客慕名而来。