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Mr. Chen who formerly a renovator contractor realised his great interest in cooking and f&b and further with the vision to promote chinese herbal traditional foods and get it generated, he quit his initial career and stepped into the f&b industry in the year 2000 at his age of 42 years old.\u00a0 He established his very 1st and own restaurant “Kei Heong Raw Spare Ribs Bak Kut Teh in Taman Serdang Perdana, Selangor after learnt the basic initial bak kut teh recipe from his ‘Master Ah Loong’ then innovated to his home recipe raw spare ribs clear bak kut teh.\u00a0 His son Chen Chun Khei will be the 2nd generated to further expose his Kei Heong Raw Spare Ribs Bak Kut Teh.<\/p>\n
<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n According to Mr. Chen, the main different of raw spare ribs and klang bak kut teh firstly in the soup base, quality & the flexibility of the pork meat and the mixture of chinese herbal used.\u00a0 His raw spare ribs bak kut teh with less oily will always the top recommended in the restaurant for more than 10 years since his establishment.\u00a0 More than 10 type of herbals such ‘yuk chuk’, ‘gei chi’ mixed boiled with fresh raw spare ribs before served to bring the natural clear sweet taste from the pork meat and chewing eatery when enter to mouth.\u00a0 Other, the Ginger Paste Steamed ‘Song Fish Head’ or ‘Wan Fish’ also the hot selling in the restaurant.<\/p>\n Besides meat, their home hand made Signature Beancurd with Fish inside is the most wanted and seen on every single customer table.\u00a0 This deep fried hand made tau fu wrapped mixed with ‘kao fish’ meat in stick taste best served together with their home recipe exotic sause.\u00a0 In vegetable menus, the garlic fried cabbage top with deep fried little dry shrimp brings the best taste which cannot missed when visit Kei Heong.\u00a0 Somemore, the Claypot Stewed Chicken Feet boiled 35 minutes with herbals like ‘bat kok’, ‘tong gui’, ‘kuai pei’, dry chili and high quality soya sause also the top recommended signature in this restaurant.\u00a0 Nonetheless, the Clear Steamed Garden Chicken with ‘gei chi’ and topped with little portion chinese wine presenting the exotic dishes welcome by most of their visitors.<\/p>\n <\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n