THE 45 YEARS CHUM FAMILY’s AUTHENTIC TRADITIONAL BAK KUT TEH RECIPE STILL PRACTISED INTO 3RD GENERATION
As known by the world, “Bak Kut Teh” which practised in our nation since decade ago believed was began in Klang, Selangor was the local chinese religious’s signature eatery still favourites by not only locals but also most wanted by visitors who reached our country Malaysia. In Kuantan, Pahang we found and recognised one of the famous and authentic traditional bak kut teh restaurant “Chuan Seng” carried by Chum family since 1969 running into 3rd generation.
The local Pahang originated Mr. Chum Hooi Keong, the 2nd generation, who born in year 1954 together with wife Madam Fung Mei Chiao (born 1955) both are the recent owners of the local well known “Chuan Seng” bak kut teh restaurant serving their family’s 45 years home recipe to the public along Jalan Wong Ah Jang. Being assisted by their daughter Chum Hsiau Pang who at her age of 36, the 3rd generation.
The founder late Madam Lok Ah Chai (1930-1996), Hooi Keong’s mother, who began her very owned first food stall along Jalan Telok Sisek, Kuantan in year 1969 running her daytime bak kut teh career at her age of 39 years old where “Chuan Seng Bak Kut Teh” came into the market.
With the great response from locals and the market opportunity allowed Madam Lok in year 1973 exposed into her 1st restaurant at Jalan Dato Wong Ah Jang officially registered as “Kedai Kopi Chuan Seng” continued her bak kut teh career. Where her son Hooi Keong (recent owner) stepped into the industry helping mother in the restaurant. Later in year 1978, Hooi Keong and wife Mei Chiao been generation passed onto recipe and took over the career when moved to lot beside (recent location) further their exposure untill today, and being recognised in year 2015.
In Chuan Seng Bak Kut Teh, one of the traditional and authentic carried since 1969 from 1st generation untill recent still found in this eating house surely will be their boiled bak kut teh serves in bowl. But currently also serves in claypot to meet the market demand these days.
Accoding to the owners, the main reason for their regulars to visit frequently will firstly because of their bak kut teh soup base boiled with more than 10 chinese herbals mixture for about an hour together with daily prepared fresh pork bones. Then boiled another hour after mixed into meats such as pork belly, ribs, trotter, tail and lean meats you must have a try when reached Kuantan, Pahang. It brings very traditional exotic & authentic taste not frequently found eslewhere nowadays.
While same in-house soup base also used to boil the pork internals like stomach and intestine for about half hour you cannot aside in Chuan Seng Bak Kut Teh. Especially the bitting textures and chewing into mouth. Will be one of the best eatery in town, only in Chuan Seng.
Another will be their Claypot Bak Kut Teh, which all-in to claypot on customer’s demand. Options of meats, trotter, tail, pork internal parts etc mixed with veges, dried beancurd, mushroom and beancurd skin served boiled in claypot brings another unbelievable taste you never regret after consumed.
Either a bowl or a pot of “Chuan Seng” bak kut teh taken sided with a bowl of hot white rice and “char kueh”, and taken tipping onto the garlic & chillies shredded provided with soy sauce will be the perfect matching you cannot missed when stepped into the “Kedai Kopi Chuan Seng” bak kut teh restaurant in Kuantan, Pahang.
KEDAI KOPI CHUAN SENG (BAK KUT TEH)
Address: No. 46,
Jalan Dato Wong Ah Jang,
25100 Kuantan,
Pahang Darul Makmur.
Business Hours: 8:00am to 2:30pm
6:00pm to 9:30pm (Daily)
(Close on Monday)