Photo: En Yeoh's Bak Kut TehThe earliest known bak kut teh restaurant was opened in Klang in 1941 by Lee Boon Teh, who is said to have lent the ‘Teh’ part of his name to ‘bak kut teh’, although this assertion remains unproven as the fledgling edition of bak kut teh was likely created long before 1941. “Bak kut teh could well be nearly 100 years old, but bak kut teh shops keep opening – even though prices for pork, herbs and labour have shot up dramatically. Sang har mee probably arose as a result of the wide availability of roe-filled Malaysian freshwater prawns in the 1950s. In the 1950s, people in Seremban were regularly dining at his restaurant and eating yee sang, according to the book A Toss Of Yee Sang, written by his grandson. Kam heong (cooking style)Perhaps the most demonstrable Malaysian Chinese dish to showcase love for the nation and the influence other communities have had on Chinese cooking styles is kam heong.

Source: The Star February 14, 2026 06:05 UTC