(Jokingly) He is on one month credit term. I think I consume a Lorry worth of *beep*.....! *Giggle Today’s restaurant is a big deal. This family run business has been pass on for 4 generations! Definately one of the forerunners in F&B industry. At 6:00am, shop opens and customers will be seated. Customer would start making pots of tea. Most of the locals would bring their own selection of tea to make. At about 6:30am, Mr Lee would begin preparing for his first order. Yup, it’s BAK KUT TEH / 肉骨茶. Definately one of Malaysia Chinese Favourite Food! Highly Umami Soup, boil with Pork meats. To preserve quality, only 2 pots of Bak Kut Teh / 肉骨茶 are made daily. Selling out quick in 2 hours everyday! All orders are communicated verbally by Ah Liang(the son), no paper & pen. Then his father (Mr. Lee) will proceed to making the dishes. Unlike any other BKT stall, Teck Seong only serve Pork meat cuts No intestine or seafood such as sea cucumber / scallops. This stall is as authentic as you can get :) Pork Knuckle | 猪脚弯 For those who love fats & collagen! Pork Knuckle | 猪脚弯 BKT as breakfast is very common for Klang Chinese buddies. in Teck Seong, You’d notice their customers range from youngsters, officer worker and of course old folks. It’s literally their kopitiam! (local coffee house) Pork Rib | 排骨 99% Customer’s favorite part. Pig’s Tail | 猪尾 For those who prefer more balanced lean Fat ratio. Pork Big Bone | 大骨 Perfectly tender and texture. & those who likes to feast with hand ;) By 8:15, the pot is almost empty. Many came in only to find out it’s sold out. Sorry, we’re out. - It’s out? They’re out. *customer peep into pot* another customer came in and was told sold out :( another :( That’s fast! it’s a secret! *Giggle The best parts are reserved for old time customers. (Jokingly) He is on one month credit term. I think I consume a Lorry worth of Pork in a year! *Giggle The remaining portion that are reserve for the last customer of the day. Let me show you what I order! I ordered Pork Ribs (排骨） & Pork Knuckle （猪脚弯） I have been eating at Mr Lee’s father’s shop since I was 20 yrs old. (I feel) it’s most authentic (BKT). I haven been eating for 33 yrs. And you’d probably able to guess my age! (I have been visiting) for 40 yrs . This is a family business. This is the ..... 4th generation.. i think. I eat about 3 times per week *Giggle Some of the customer chill with Chinese tea till about 9:30am. Meanwhile Ah Liang would tidy up things. Last 2 table of customers leaving. They are Teck Seong’s regular customers. Everyone calls me Ah Liang (Mr. Lee’s eldest son) Our (family business) is the 4th generation. I can say that 80% of our customers all our regulars. They would place orders a day in advance as well. We would have customers coming in upon opening. Typically we opens at 6:00am. Customers would be waiting around 5 something. Rather than saying we want to open 2 hrs, We wanted a concept finishing selling and that’s it. There is plenty of work involved. We also did not hire additional staffs to assist. We are trying our best to preserve its quality.
