The original Kuching Bak Kut Teh has a light broth and and strong peppery taste. It is still the taste that I prefer, but unfortunately the Klang style Bak Kut Teh trend is just too strong and has slowly taken over the market. Today many young Kuchingites probably don't even remember what original Kuching Bak Kut Teh taste like. Everywhere you go the Klang style of strong herbal flavour and rich soy-based broth predominates.
One of the better Klang style Bak Kut Teh restaurants we have found in Kuching is Sin Kee Siang. They have 2 outlets now, but the one at Jalan Laksamana Cheng Ho is closer to home so that is the one we usually go to.
The restaurant is actually in a tatch-covered shed, and probably because of that it has a simple rustic charm. Their main offering is of course the Bak Kut Teh - and you can offer your preferred cuts of meat and garnish to go in the soup. They have a very wide choice from the loin to the belly, shin, ribs and even trotters.
The broth has a subtle herbal taste and sweetness of pork without the gaminess. Served piping hot - it goes great with a bowl of rice. You can even ask for additional soup at no extra charge.
We normally order a couple of side dishes to go with the soup. The bean sprout is stir-fried with salted fish - it is sometimes a bit soggy.
The egg omelette with long beans is quite mediocre and best avoided.
If you are longing for Klang-style Bak Kut Teh then you should give Sin Kee Siang a try. It is one of the better bets in town.