Without a doubt, other than chow Ah Bengs like Tan Kar Leng, the greatest thing out of Klang is the bak kut teh. The delicious herbal soup with pork, mushroom, tofu, and some vege that goes so well with rice and yau char kuai (油炸鬼). At least that is what most of you noobs are familiar with. Enter the “dry” version.
Restaurant Lai Choon Bak Kut Teh, always packed
Dry Bak Kut Teh is a rather recent phenomenon. The biggest difference is, obviously, the lack of the herbal soup in the claypot. The ingredient is also stripped to the basic, basically just pork and some vege (more for the color contrast than anything else,) simmering in the claypot with the sauce that looks alot like dark soya plus diced garlic and chili. The soup that made so many addicts out of us is not totally lost, but rather served seperatedly, usually in a bowl.
as usual, we finished everything and left the cleaning lady with little to do
We ordered 2 claypots of 2-portion dried Bak Kut Teh for the four of us. The meat was great, tender and full of flavor from the “dry” sauce. However, I would suggest an order of a claypot of dry and original Bak Kut Teh each so that you get some variations, the dry bak kut teh does overwhelm the taste bud after a while due to it’s concentrated sauce, and the accompanying soup might not be enough.
Give it a try, I’m sure you’ll like it. This particular restaurant is somewhere behind Klang Parade. However, my geographical sense of Klang is so bad I don’t want to draw a map that confuses everyone, including myself. hehe. Cheers!