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<\/a><\/p>\nThe founder cum owner Wong Bee Bee, who at her age of 48 years old currently, been grown-up in a f&b family where her grand-father’s elder brother late Mr. Ong who began his very traditional bak kut teh career in the year 1960 at Pudu, Kuala Lumpur inspired her grand-father late Mr. Wong started his bak kut teh eating house in the year of 1965, then passed onto her father Mr. Wong Teck Huat (born 1956) as the next generation in the year of 1985 running 30 years at Taman Pertama, Cheras (Kim Heang Bak Kut Teh) where Wong Bee Bee practically experienced the field along the journey.<\/p>\n
With experiences & home recipes on-hand, added wishing to further her exposure in the career and foreseeing the market opportunity in the recent f&b industry made Wong Bee Bee decided then bodied-up with her business partner Chow Chee Kong successfully established their very first owned Bak Kut Teh Restaurant officially named the “Guat Hei Bak Kut Teh” (by Strength Power Enterprise) at Taman Putra, Ampang in the mid of year 2025 continue her family’s half century chinese herbal pork soup recipes to the public. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year of 2025 on the middle nation at Kuala Lumpur.<\/p>\n
In this Guat Hei Bak Kut Teh, the owners’ very first top recommended in menus surely will be their family’s authentic recipes on “Claypot Bak Kut Teh” (Soup) which most wanted by their regulars. At least 2 hours daily fresh boiled chinese herbal pork soup with about 8-9 chinese herbals into pork offal such pork belly, lean meat, ribs, intestine, soft bone, tripe\/pork stomach & pork knuckle, served boiling hot in claypot with combination of fresh water cabbage, dried beancurd sheet (fuchuk), enoki (needle mushroom) & button mushroom will brings the wonderful herbal’s smooth bitter sweet swallowed with pork’s freshness into mouth that you must have a try when reached Ampang, Kuala Lumpur.<\/p>\n Secondly will be their famous “Claypot Dry Bak Kut Teh”, also always their customer’s favourite from the beginning. Combination of pork belly with ribs (or additional mixture on customer’s option) fried with garlic, dried chili, dried cuttlefish shredded & lady finger into their home-boiled herbal pork soup broth & black soy sauce, and finally served in special heated claypot will brings the excellent salted fair spicy with dried cuttlefish’s exotic tasteful into mouth that you will neither found the same elsewhere in town here.<\/p>\n Other than Bak Kut Teh, their signature “Claypot Rice Wine Chicken” will always among the visitor’s wanted selection recently. Local fresh chicken whole leg commonly selected, prepared in cutted pieces then cooked with black fungus & ginger shredded into local-made chinese rice wine mixture, and finally served boiling hot in claypot will brings the best smooth rice wine’s swallowed kind of their signature eatery that you will never regret after tasted here.<\/p>\n Moreover, the owners also introduced their all time favourite recommended “Black Vinegar Pork Trotter” which like by most of their customers here. Local fresh pork trotter selected, cleaned then at least an hour home-braised with matured ginger, dried chili, combination of (three) black vinegar & gula melaka seasoning mixture, finally served also boiling hot in claypot will brings another sour sweet fair spicy with nice trotter’s texturing bites itself comes with natural pork collagen (from the long braised) kind of their black vinegar pork trotter eatery that you really cannot missed when stepped into this best recognised Bak Kut Teh Restaurant “Guat Hei Bak Kut Teh” (by Strength Power Enterprise) at Ampang, Kuala Lumpur.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n