SIONG KEE BAK KUT TEH ENTERING THEIR 13 YEARS EXPLOSURE IN NORTH MALAYSIA @ PERAK BY “OU FAMILY”
For sure in our nation Malaysia frequently found everywhere the No.1 famous local chinese religious’s authentic traditional eatery “Bak Kut Teh” which practised since half decade ago origin from Klang, Selangor recently being recognised around the world on respective recipes also favourites by North Malaysian. In Ipoh, Perak the Ou family running their home recipe claypot bak kut teh for more than 10 years being recognised as one of the best in year 2015 carried by the father and son.
The local originated Mr. Ou Sin Voon who born in year 1957 was the founder and initially the owner of the local famous “Restoran Siong Kee Bak Kut Teh” eating house, with assistance of wife and elder son presenting not only their home recipe claypot bak kut teh to the locals, but also various Sin Voon’s home recipe menus to the visitors with his 13 years chefing experience in the industry at Jalan Bendahara, Perak.
Ou Sin Voon who at his age of 58 years old currently, formerly been more than ten years in Automobile Repair Industry all the while having great interest in cooking and eatery initially stepped into the f&b industry since year 2002 running his very first food stall in the “Guangzhou Kopitiam”(pronouns) at Ipoh First Garden introducing his home recipe bak kut teh, stewed pork trotter and pepper pork stomach soup named “Siong Kee Bak Kut Teh” for about a year, where he began his career in the industry.
Later in year 2004 moved into the “Golden Foodcourt” at Ipoh Farlim continue his explosure in the career having great response from the public, enabled Sin Voon successfully in year 2006 established his very owned bak kut teh restsurant in Bercham, Ipoh officially registered as “Restoran Siong Kee Bak Kut Teh” further expose in the industry. Then in year 2010 along Jalan Bendahara, Ipoh recently serving more choices in menus to meet the market demand and being recognised as one of the best restaurant in town.
In Siong Kee Bak Kut Teh, the founder’s top recommended in menus surely will be their home recipe Bak Kut Teh Soup, which served boiled in claypot. Soup base boiled 6 hours with 9 chinese herbals mixture and fresh pork bones, then poured into meats and pork internals boiled for another hours with covered brings excellent exotic herbal soup you must try when reached Perak. Served in claypot with mixtures of spare ribs, pork belly, pork trotter, stomach and intestines, topped with dried beancurd skin is their Siong Kee authentic signature.
Secondly will be their Stewed Pork Trotter, also their regular’s favourites in the restaurant on founder’s home spices. Fresh local pork trotter selected, stewed for at least an hour with 6 ingredients mixture with dried chillies. Then served boiled in claypot brings slight spicy and salted taste you may not aside.
Another will be the Pepper Pork Stomach Soup, which also one of the visitor’s most wanted. Soup base boiled few hours with matured chicken, pork bones and white pepper seed, then cooked insided with pork stomach in claypot you will never regret after consumed.
One of the signature introduced by Mr. Ou other than pork will be his well known Claypot Ginger Paste Shark Fillet. Fine shark slices smoked in claypot about 10 minutes with his homemade sauce paste made from ginger paste, soya sauce, sugar and in-house spices, then served topped with veges will be one of the best eatery found in town you must taste.
Nonetheless, their Home Recipe Stewed Pork Belly or Pork Bones also among the recommended with limited serves daily in Siong Kee. Served in claypot after stewed for about an hour using their whole day long overnight in-house stewed sauce brings sweet & salty taste you cannot missed when stepped into the “Restoran Siong Kee Bak Kut Teh” at Ipoh, Perak.
RESTORAN SIONG KEE BAK KUT TEH
Address: No. 46,
Jalan Bendahara,
31650 Ipoh,
Perak.
Business Hours: 9:00am to 3:30pm (Daily)