Kim Heang Bak Kut Teh

🌿 Our special blend of Bak K*t Teh—rich in heritage and flavor—has been lovingly passed down for four generations. 我们特别调配的肉骨茶，承载着浓厚的历史与风味，已经悉心传承了四代人. 🌿

Join us on this journey—every bowl tells a story. 加入我们的美味旅程，每一碗都是一个温暖的故事❤️ Established in 1984 in Taman Pertama, Kim Heang Bak K*t Teh—meaning "golden fragrance" and partly named after Ah Kim, the founder's wife—embodies Wong Teck Huat's dedicatio

n to his family's culinary heritage. With a secret blend of herbs and spices passed down through generations, Kim Heang became a beloved spot for locals and tourists alike. Though Wong chose not to inherit Yik See Ho, Kim Heang thrived until his wife’s passing, prompting his retirement. The restaurant’s story, however, did not end there. Inspired by his grandsons' wish to continue the family legacy, Wong mentored them, leading to Kim Heang's revival. Today, the rich aroma of their signature broth once again unites old and new generations, proving that some recipes are more than just food—they are a cherished way of life.

创立于1984年的金香肉骨茶，坐落在蕉赖第一花园（Taman Pertama Cheras）社区。店名寓意着“金色的芳香”，也部分取自创办人王德发的妻子素金之名，象征着他对家族肉骨茶传统的执着与热爱。

王德发的旅程始于1920年代，从父亲经营的“亦是好”学艺，潜心研究肉骨茶的精髓。他继承了一套代代相传的独门秘方，将药材与香料巧妙融合，熬制出风味独特、香气四溢的汤头，让金香肉骨茶在本地（包括艺人）与游客之间声名鹊起。

尽管父亲病重后邀请他接手亦是好，王德发选择坚守金香，因为这家小店早已拥有自己的口碑和粉丝。然而，在爱妻去世后，他决定退休并关闭店铺。

然而，这份家族传奇并未就此终结。在悼念妻子的日子里，他的孙子满怀真挚的心愿，希望延续这份家族传承。看到孙子眼中的热忱，王德发答应亲自指导他。

如今，金香肉骨茶再次飘香，老顾客与新食客在此汇聚，每一碗汤不仅是美食的享受，更是家族故事的延续。正如王德发所坚信，有些秘方不仅仅是味道，更是一种生活方式的传承。