While Klang is famous for Bak Kut Teh, the district actually offers quite a lot more than just this iconic pork dish, and if you’re in the area looking for a sumptuous dinner, there are actually quite a number of more than decent “tai chau” restaurants to choose from.
Located a stone’s throw from the popular BKT places by Taman Intan, Restoran Gold Leaf Village happens to be one of my favorites.
Restaurant Gold Leaf Village, Klang
While the address says Pusat Bandar Berkeley, it is not to be confused with Taman Berkeley. The area where Gold Leaf Village is located is actually on the other side of Federal Highway, an area that is a lot less busy and consequently, free of the parking hassle that plaques Taman Berkeley itself.
As for the restaurant, it is of a fairly basic set up with plastic tables and chairs, complete with classic old school red table cloths. Thankfully, the dining area is also air conditioned, so we’ve got the comfort level covered.
Menu at Gold Leaf Village is fairly descriptive and comes with a simple photo, which I find super helpful as some Chinese dishes can often have rather unique names. Example – kang kung belacan can also be written as 马来风光, which literally means “Malay scenery” if you were to put it into Google translate.
Now let’s look at some of the dishes we’ve tried here.
Claypot mixed vegetable with tofu (RM 15/20) is a type of comforting dish that’s best for rainy days, and one that offers a good mix of fiber and plant base foods.
Salted egg pumpkin (RM 14/18/25) is one of my favorite dishes here, this dish was being served here way before the current craze of all things salted egg, it is super rich and will certainly satisfy your cravings of a sensory deprived tongue.
Stir fry tapioca leaf (RM 10/12/16) a simple vegetable dish, something green to give us a bit of balance.
For those who loves pork, the deep fried pork belly (RM 22/30/38) should fit the bill, I think it’ll also make for great beer food, which you can surely order.
lala with superior soup, steamed garupa with ginger
Tai chau at Klang often prides themselves with seafood dishes in one form or the other, if you’re looking for some fresh fish, the steamed garupa with ginger (RM 32/42/52) is rather competent, but I do find it somewhat slightly over steamed. I do really like the ginger paste used here tho, spicy!
Lastly, lala in superior soup (RM 20/28/35) is something that I always order when given a chance. Fresh clams in spicy herbal superior soup makes for a happy me!
I haven’t really had any disappointing dish here, and this is probably the reason why this place is almost always packed especially over the weekends. Other than the dishes described above, they also serve chicken, mantis prawn, squid, and fried fish.
My brother works at Sungai Petani, and the passion towards food runs in the family, so whenever I’m up north at his place, he always make sure there’s something interesting to try.
On my last visit it, it was something I’ve never had before – Prawn mee with salted pork.
May Lin kopitiam’s hokkien mee stall
Salted pork is one ingredient that I’ve never really seen anywhere else. It is a delicacy among locals here that’s made from fatty bits of pork with some chunks of meat not entirely unlike pork cracklings – crunchy, full of flavor, and in this case,a bit salty too.
One place to have this is at May Lin kopitiam, one of the popular spots for late dinner and supper among the locals.
prawn mee with salt pork, the Sg. Petani way
The prawn mee stall offers both hokkien mee and loh mee, with a number of “extras” – including prawns, intestine, pork ribs, and of course – salt pork.
For anyone who loves pork crackles or lard, the salt pork is definitely the way to go. It really adds a great dimension to the entire dish, especially after the good bits soaks up some prawn mee soup, heaven!
grilled chicken wings as centreplate
May Lin also have stalls offering BBQ chicken wings, satey, loh bak, and so forth. We’ve tried wings & satey and these definitely make for good side dishes.
Address: May Lin Kopitiam 552, Jalan Kuala Ketil, Kampung Sungai Tongka, 08000 Sungai Petani, Kedah GPS: 5.638794, 100.493260 Hours: 7pm to midnight
Over the weekends we found ourselves on the duty-free island that is Langkawi. Instead of a nice relaxing weekends at Datai like last time, this trip was for Haze’s speed painting job and we only had an evening to spend, so naturally we went to Cenang beach area.
Qiang Shi Fu Seafood Restaurant, Langkawi
Like most who’re at the area for the first time, we took the opportunity to visit the Underwater World Langkawi (will write about that), followed by looking at the variety of duty-free chocolates available at the stores.
By then, it’s dinner time. After looking around for a bit, we decided to dine at Qiang Shi Fu Seafood Restaurant, one of the very few (if not the only) Chinese restaurants at the area.
Like most seafood restaurants, they have a host of live seafood available for your picking. My eyes were fixated at those huge live top shelf in the tank by the entrance, so that we ordered 4 of those steamed with garlic, which turned out sweet, fresh, and perhaps just a bit on the chewy side.
red snapper, steamed with “choi pou”
We also had a red snapper steamed with fried ginger and choi pou (preserved radish) which turned out way better than expected. The fish was fresh and flavors well balanced with the other ingredients. In fact, I will try to cook our fish with this method.
steamed live top shelf, vegetable soup with salted egg
Pea shoots in soup filled our quota for fiber & vitamin C, and did the job rather well too. They even have a bit of salted egg in the soup for that extra kick.
Overall the meal cost us RM 89.50 including a RM 5 can of Tiger beer. I felt that it was a pretty decent value for what we had, and would not hesitate to return should we head to Langkawi again.
Address: Qiang Shi Fu Seafood Restaurant Jalan Pantai Chenang, Kampung Lubok Buaya, 07000 Langkawi GPS: 6.288132, 99.729330 Tel: 017-561 2223 Hours: Lunch & Dinner
While curry may be originated from Indian cuisine, here in Malaysia, the local Chinese has since adopted many of the same spices and cooking methods and embraced the dish as their own. Of many curry dishes out there, one of my favorites has got to be fish head curry, one of those dishes that may raise an eyebrow or two if you try to describe it to Westerners.
One of the many restaurants that can cook up a pretty awesome curry fish head is Ah Lye Curry Fish Head at Subang SS19.
Ah Lye Curry Fish Head with the gang
Nestled within the housing area of SS19 in Subang Jaya, Ah Lye is one of those old school type of “tai chao” restaurant that has embraced the fact that Malaysian weather and dinner is sometimes not the best combination, hence the place is equipped with air conditioning, albeit with otherwise very basic set up.
Parking is quite a straight forward affair as well since it is not a busy commercial area like other shop lots areas in Subang.
curry fish head, asam prawn, fuyung egg
It was a dinner for 7 pax, and we naturally ordered 6 dishes to share around.
The claypot curry fish head was definitely on point. Loaded with generous amount of okra, brinjal, and fish head, it reminds me of the Nyonya version that mom used to (and still) makes. I love it.
The asam prawn here is quite proper as well, with thick soya sauce covering those pretty decent size prawns. It would have been perfect if they make it slightly more charred.
Fuyong egg provided even more seafood on our third dish with bounty from the sea, if you have a history with gout, this may not be the most healthy diet.
fried tofu skin, namyu pork, vege
Stuffed tofu skin and fried namyu pork provided some differing texture to our dinner, they were crunchy as they are savory, goes well with steamed rice.
Of course, we always have a vegetable dish to provide a bit of balance to the whole menu, choy sum served this purpose well in this case.
Expect to spend around RM 20-30 per pax here, and it will be well worth it.
Klang is of course, the Holy grail of Bak Kut Teh, it is the place that invented the dish, and also the place that has the most concentration of restaurants offering this wonderful marriage of meat and herbs with a serving of rice.
To demonstrate that you can get bkt basically at all times in this town, let’s look at Kin Kong at Taman Eng Ann today.
Restoran Kin Kong at Taman Eng Ann, Klang
Kin Kong goes against the Klang tradition of having bak kut teh as breakfast, instead, their operating hours are from 9pm to 5am, far removed from ordinary dining hours, which is convenient for those who works at odd hours, or those who just had to have bkt fix after a good clubbing session.
late night claypot bak kut teh
Claypot version is the popular choice here, and like most places, you get to pick the choice or meat – lean, pork belly, big bone, small bone, ribs etc..
The pork is usually soft and juicy, while the soup packs a decent herbal note, though not being the strongest I’ve tasted, they are not stingy with it and you can always ask for refills.
what’s better than this at 2 in the morning?
While the bak kut teh mah not be my favorite in Klang, the yau char kuai here was a welcoming surprise. They’re crispy, crunchy, and goes really well with the abundance of soup. If you’re here, ask for a serving.
If you’re looking for a late night fix, Kin Kong won’t be a bad choice to go for.
Address: Kin Kong Restaurant Lorong Kawasan 4a, Taman Eng Ann, Klang, Selangor GPS: 3.057054, 101.460019 Hours: 9 pm to 5 am