TASTE THE BEST 20 YEARS HOME COOKED BAK KUT TEH BY LEE FAMILY, THE “WENG KIE” @ BENTONG, PAHANG
Famously known by the locals and visitors from around the world, one of our local delicacy eatery “Bak Kut Teh” which origin from Klang, Selangor nowadays being practised everywhere in the nation on respective recipes. Here in Bentong, Pahang we found the best in town and been recognised as “Weng Kie Bak Kut Teh” which began since 1996 in East Coast.
The Bukit Tinggi, Pahang originated Mr. Lee Poh Weng who born in year 1948 was the founder, together with wife Madam Lee Fong Eng (born 1954) both are the recent owners of the well recommended “Kedai Makanan Weng Kie” serving their authentic home recipe claypot bak kut teh to the public into 20 years, recently still running along Jalan Pasdec, Bentong.
Lee Poh Weng who at his age of 67 years old currently, formerly been in Chinese Herbal Industry initially touched the f&b industry since year 1973 at his 25th running his noodle stall in a chinese coffee shop at Kuantan with known “Weng Kie Wantan Mee” exposed 17 years there. Later in year 1996, with the knowledge in chinese herbals he have and foreseen the market opportunity, Poh Weng stepped into the bak kut teh career began in Raub, Pahang having his food stall named “Weng Kee Bak Kut Teh”.
While in year 2000, Poh Weng with wife Fong Eng been moved and based in Bentong and continue their bak kut teh career in the “Jaya Kopitiam” along Jalan Pasdec, where Fong Eng stepped into and helping husband in the industry. Subsequent to the great response from the locals, enabled the couple to further exposed and established their very 1st and owned bak kut teh restaurant registered as “Kedai Makanan Weng Kie” in year 2007 in the town.
In “Weng Kie”, the founder’s first top recommended in menus surely will be their Bak Kut Teh Soup. Soup base boiled at least 90 minutes with the mixtures of their selected 8 chinese herbals and porks, such belly meats, lean meats, trotter, knuckle, tail, spare ribs, intestine and stomach brings very authentic bak kut teh soup served boiled in claypot you must try when reached Bentong, Pahang. Especially the soup taste itself when swallowed into mouth and the meats texture in bites, you will say best.
Secondly will be the owner Poh Weng’s homemade recipe Dry Bak Kut Teh, which among the regulars most wanted. Mixtures of pork on customer’s request, prepared in 10 minutes fried with slight bak kut teh soup base poured into, mixed fried added into dried cuttlefish, chillies, garlic and soya sauce then served dry-boiled in claypot really brings very exotic taste and the best eatery in town you cannot aside.
Another will be their Assam Fish Head, which also the top seller signature in the restaurant. Commonly “Ling Fish Head” (Ikan Tapah) which imported from United States being selected, stir fried with their homemade assam paste made from more than 10 ingredients recipe, then served topped with lady finger, tomato, onions etc brings sour & spicy taste you will never regret after consumed, found neither elsewhere other than “Kedai Makanan Weng Kie”.
Nonetheless, the owners also introduced the local Bentong’s famous homemade dried beancurd or locally known “Tao Pok”. Cooked and served in their herbal soup base will be the perfect matching taken sided with their “Bak Kut Teh” favourite by the visitors you cannot missed when stepped into “Kedai Makanan Weng Kie” at Bentong, Pahang.
KEDAI MAKANAN WENG KIE (BAK KUT TEH)
Address: No. 111,
Jalan Pasdec,
28700 Bentong,
Pahang Darul Makmur.
Business Hours: 7:30am to 9:00pm (Daily)
(Close on Alternate Thursday & Friday)
Comments (1)
Is really very nice Asam curry fish head ! Come Bentong must try ! After try you will not regret !