One of our favorite weekend brunch meal is the Bak Kut Teh (肉骨茶), being a fan of the malaysian invented dish, we constantly try out new places in an effort to find the best there is. Other places reviewed including the one at Jalan Ipoh Ban Lee, Sungei Way Ah Sang, and Klang Lai Choon. This weekend, we decided to visit another place, the Teluk Pulai (直落玻璃) Bak Kut Teh at the famous Klang “Maybank area”.
among the noobs that went
On the late saturday morning, the place was packed and we had to wait a couple minutes for a vacant table. We ordered a claypot bak kut teh with mixed ingridients (pork, fatty pork, knuckles, innerds) plus enoki (string mushroom), and a plate of boiled vegetable (油菜). If your wallet is up for it, you can also add sea cucumber (海參) in the bak kut teh. As usual, yau char kwai (Chinese Crullers – 油炸鬼) and oily rice is served with the order.
the hallmark of klang bak kut teh – huge pieces of meat
The bak kut teh did not dissapoint, the soup was of typical klang style, rich in flavor and slightly thicker in viscosity compared to most you find from other areas. True to klang’s signature dish, the meat comes in huge chunks, and lots of them. However, they were cooked to the degree of tenderness that is easy to work on. Overall I would rate this place up there with the other good bak kut teh places in terms of flavor.
The meal costs some RM 60 for 5 of us, that was around 12 bucks per person for some pretty good bak kut teh. However, a minus point is that they seemed to be quite stingy in refilling soup, using only a small mug to do the job.
here is how you go there, the sweet map
The restaurant is located at the famous Klang “Maybank area” just right after the Federal Highway Klang toll plaza. Pretty easy to find.
27H, Jalan Teluk Pulai,
41100 Klang, Selangor
GPS: 3.056111, 101.474167
Tel: 03 – 3373 3239