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“Manlee Bak Kut Teh” which founded by Mr. Ng, uncle of Mr. Ng Poh Kean in Klang, Selangor 30 years ago and recently moved to Jalan Ipoh, Kuala Lumpur operating by his nephew Poh Kean.\u00a0 The traditional charcoal claypot bak kut teh whichever brings the best taste seldom found nowadays.<\/p>\n
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<\/p>\n In the year 2001, Lee again returned to Malaysia and stepped into Bak Kut Teh industry after he found his interest in bak kut teh through his brother in-law Mr. Ng Poh Kean.\u00a0 Afterwards they together established their very own “New Manlee Bak Kut Teh” at Aman Puri, Selangor in the year 2002.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n For sure in their menu, the ‘Sang Kuat Pow’ or Fresh Raw Spare Ribs Bak Kut Teh which boiled for an hour in claypot using charcoal is the top recommended in the restaurant.\u00a0 Besides, their Klang Bak Kut Teh Soup recipe from Mr. Ng (Founder of Manlee Bak Kut Teh) also the signature in the restaurant.\u00a0 The ‘Kar Hiong Chinese Wine Kampung Chicken’ claypot mixed with aged ginger is one of the significant dish recipe by Mr. Lee.\u00a0 For fish, their ‘Beans Ginger Steamed Song Fish Head’ also the never missed by customers.\u00a0 According to Mr. Lee, the Song Fish Head of weigh about 1.2kg per serving will be the perfect.\u00a0 The last but not least, the ‘Fried Mixed Pork’ made up of the mixture of stomach, liver, kidney and testine with ginger slice is also one of their signature menu.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n SIN MANLI BAK KUT TEH RESTAURANT<\/p>\n Location: No. 1-31A, Jalan Desa 1\/3,<\/p>\n Desa Aman Puri,<\/p>\n 52100 Kepong, Malaysia.<\/p>\n <\/p>\n Business Hours: 12:00pm to 3:00pm<\/p>\n 6:00pm to 12:30pm (Daily)<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" “Manlee Bak Kut Teh” which founded by Mr. Ng, uncle of Mr. Ng Poh Kean in Klang, Selangor 30 years ago and recently moved to Jalan Ipoh, Kuala Lumpur operating by his nephew Poh Kean.\u00a0 The traditional charcoal claypot bak kut teh whichever brings the best taste seldom found nowadays. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1502","post","type-post","status-publish","format-standard","hentry","category-restaurants"],"_links":{"self":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts\/1502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1502"}],"version-history":[{"count":6,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts\/1502\/revisions"}],"predecessor-version":[{"id":1515,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts\/1502\/revisions\/1515"}],"wp:attachment":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>Mr. Lee Guan Cheong, the former excellent experienced ‘Tim Sum’ master who very interested in cooking career stepped into the industry right after his high school education in Malaysia.\u00a0 He recruited himself initially into the ‘Miramar Hotel’ in Singapore as kitchen helper in the year 1994 at his age of 19 years old.\u00a0 After returned to home country in the year 1995, he taken up a ‘Dim Sum’ practical training at ‘Concorde Hotel’, Kuala Lumpur.\u00a0 Later underemployed in ‘Swiss Garden Hotel’ as Dim Sum Master Chef for a year before been recruited by the Brunei’s Emperor Palace Kitchen ‘Istana Raja Brunei’ as Master Chef in Dim Sum for another 4 years to further expose his experience.<\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n