Let’s continue with our Klang bak kut teh related reviews, shall we? Today’s we’re looking at something just a tiny bit different from the usual bowl or clay pot type bak kut teh, we’re talking about – Hong Ba (封肉).
I first read about 158 Hong Ba on Jodie’s blog, and since it looked absolutely stunning, we went ahead and gave it a try.
158 Hong Ba at Pandamaran, Klang
158 Hong Ba is located at Pandamaran’s Jalan Chan Ah Choo, a street that has quite a few restaurants, at least half of which serves bak kut teh. Yes, Klang people absolutely love their pork.
The restaurant is set up just like a bak kut teh place, with kettle on gas stove for tea making purposes, and semi-alfresco dining area. They serve breakfast/brunch as well as dinner, and purportedly operated by different siblings on those service windows.
you can cut the meat by just using a blunt spoon
Unlike normal bak kut teh, hong ba is more like braised pork with thick herbal gravy. The pork is absolutely tender and super savory, braised eggs and tofu is served together with the fatty pork that melts in your mouth. While they give you quite a generous portion of gravy, it is not “soup” sort of portion, and not meant to be.
It turned out to be pretty awesome, but standard portion for two is actually a bit smallish. Next time I’ll need to order their innards and pork tendons, they looked absolutely stunning!
So if you’re a fan of melt in your mouth porky goodness, this is one of the places you should check out.
Address: 158 Hong Ba 158, Jalan Chan Ah Choo, Pandamaran, 42000 Pelabuhan Klang, Selangor GPS:3.009868, 101.418189 Tel: 012-2263043 Hours: 6.30 am – 1 pm, 6 pm – 10 pm
Seems to be like Xmas was just a couple weeks ago, and all of a sudden we’re faced with Chinese New Year in only about a month’s time. The thing that I like about Chinese New Year (since angpow money is now in negative territory) – Yee Sang and Chinese New Year dinners!
Chinese restaurants around the country are busy preparing Chinese New Year menus just about now, and we’re lucky to be invited by Siobhan to sample a few dishes from Ritz Carlton’s Li Yen and JW Marriot’s Shanghai restaurants.
Li Yen at Ritz Carlton and Shanghai at JW Marriot hotel
Li Yen serves traditional Cantonese cuisine, the variant of Chinese food that is more prevalent among the high end Chinese restaurants in Malaysia, while Shanghai restaurant, like the name suggests, entice customers with traditional Shanghainese dishes.
As per usual YTL standards, both restaurants are tastefully decorated and provide excellent ambiance. There are also private dining rooms in addition to the common dining hall.
Prosperity yee sang with abalone, with Siobhan & Haze (at Li Yen)
We started the night with my very first Prosperity Yee Sang for 2013, and this one comes with a touch of luxury with abalone slices instead of of the more common raw salmon. The ingredients were fresh, and it sure tastes like CNY is just around the corner. Li Yen also provide you with those extra long chopsticks, real handy when it comes to Lou Sang time.
double boiled chicken soup, stir fry prawn with supreme soya sauce (at Li Yen)
When it comes to traditional CNY Chinese course dinner, I always love to start with a bowl of good soup. Li Yen didn’t disappoint. The double boiled chicken soup with dried scallop and Chinese cabbage was one of the best I’ve had. Subtle, sweet, it gives you that homey warm, comfort feeling.
The stir-fried prawns with supreme soya sauce too was a top notch. Huge fresh prawns completely shelled (they should do this more often, I don’t want to deal with the shells), the seasoning isn’t over powering and you can eat it on it’s own. Sweetness of seafood complimented well with the hint of saltiness from supreme soya sauce.
braised Shanghainese pork, xiao long bao (at Shanghai)
After the three dishes we moved to Shanghai restaurant just a short walk away.
Greeting us on the table were the beautiful braised Shanghainese pork, xiao long bao, and the traditional CNY dessert – glutinous rice cake with sesame seeds.
The braised Shanhaginese pork looks a bit like “tong por” pork, but in truth it’s a more sophisticated dish. The bottom half of the dish is a mixtures of prawn paste, pine nuts, and vegetable. It was soft, succulent, and delicious. Would be even better with a bit of rice I think.
Xiao long bao here is top notch as well, with plenty of soup and skin that’s just thick enough to hold everything in.
pan-fried glutinous rice cake with sesame seeds (at Shanghai)
We ended the night with pan-fried glutinous rice cake with sesame seeds, they’re sweet and crunchy on the outside from the sesame. Perhaps not one of my favorite desserts, but it shouldn’t disappoint anyone who likes glutinous rice cake (I prefer mine deep fried between sweet potato, old school)
The set menus start from RM 1388++ per table of 10 persons, click on the link below to see the menus.
I’ve been working at the proximity of Bukit Bintang for over half a year now, and I gotta say that compared to KLCC, this place has so much more lunch options. One of my relatively recent discovery is this little Japanese ramen shop on the first floor at Wisma Cosway – Ton Chan.
Ton Chan at Wisma Cosway
The interior decoration is not unlike other simple Japanese outfit, with plenty of lanterns and empty sake bottles. I spotted a few Japanese dining within, and that was when I decided that this is probably a place worth visiting.
Chasiu ramen with glistering pork & 3/4 boiled egg
On my first visit I ordered the Chasiu Ramen (RM 15), since it’s supposed to be a ramen restaurant, they should serve good chasiu ramen, the original stuff.
And what came was a bowl of ramen with five pieces of chasiu that stared at me so seductively it could make a grown man cry. Half of a perfectly 3/4 boiled egg, plenty of green onion, home made ramen, and their light but tasty soup made up the rest of the dish. It was a bowl of good ramen that ensured my return to this restaurant.
rice with pork, rice with chicken & egg, ramen
On my second visit with a few colleagues, I tried their braised pork with rice. Served with the same half an egg and a side of soup, the braised pork were seriously one of the bests I’ve had. It was fat, succulent, and super savory. I’m gonna have trouble choosing between this and the ramen.
My colleagues tried ramen and liked it, another ordered oyakodon (rice with chicken and egg) and gave good reviews to them too.
A meal at Ton Chan typically costs somewhere around RM 15-25, but you do get real Japanese food that are different from your typical sushi/sashimi shops.
Give it a try if you’re at the area.
Address: Ramen Ton Chan Lot 1.18-1.21, 1st Floor Wisma Cosway Jalan Sultan Ismail 50540 Kuala Lumpur GPS: 3.150875, 101.711812 Tel: 03-2148 9389
One of my favorite dishes out of mom’s kitchen is undoubtedly the tau eu bak, or braised pork belly with soya sauce. While I’m not sure of it’s origin, this dish seems to be quite common among Hokkien/Nyonya people from Penang, Melaka, and even Singapore.
the finished product – tau eu bak (braised pork belly with soya sauce)
Before having a proper kitchen, I usually get my fix for tau eu bak at Champs, Centrepoint (and they do cook up a fine dish). However, it is RM 20+ a pop and I thought wouldn’t it be nice to give it a try ourselves.
This is actually the dish that prompted us buy pastle and mortar and made the sambal belacan.
the ingredients for a bowl of proper tau eu bak
Surprisingly, tau eu bak isn’t really hard to cook at all. Everything you need can easily be obtained at any wet market (or properly stocked grocery store) for less than RM20, and the resulting bowl of goodness can feed 3-4 people.
10 cloves of garlic, don’t need to peel
a couple cinnamon sticks
1 star anise
1 teaspoon of rock sugar
a teaspoon of 5 spice powder
3 table spoon of dark soya sauce
4-6 dried mushroom
5-600 grams of pork belly
mushroom, pork, dark soya sauce, the essentials
soak dried mushroom with warm water till soft, remove stems
pan fried pork belly in medium heat till slightly brown, oil is not needed
add dark soya sauce on each side and fry a bit more
add about 2 cups of water, and throw in all the spices and mushroom
keep cooking until the sauce becomes thicken, this takes another 20 minutes or so
taste the sauce and add more sugar/dark soya sauce, or even salt to taste
add hard (or 80% boiled egg) in the last couple minutes
cut pork belly into bite size just before serving
To prepare the eggs
bring the water to boil with eggs in it, and keep on boiling for 2 minutes
stop the heat and leave eggs in hot water for 7 minutes to get 80% hard, or 10 minutes if you want it all the way 100%
Johnny & Haze, Johnny really liked the dish, despite his facial expression here
There it is, pretty straight forward recipe isn’t it? It was lucky that Johnny joined us for dinner that night as the dish was really too much for just two of us. We had it with plenty of sambal belacan, was a pretty fine dinner, I think mom would be proud 😀