A couple weekends ago while trying to play catch up in tasting as many different bak kut teh restaurants in Klang as humanely responsible, I took up the offer from Zess, our resident Klang bkt expert, and met up for a sumptuous brunch at Ah Chee clay pot bak kut teh.
Ah Chee Bak Kut Teh, Bayu Tinggi, Klang
Ah Chee is of course, another one of Zess’ friends (this guy knows a lot of BKT operators). The restaurant is located at an end lot at the rather busy commercial area at Bayu Tinggi, Klang.
If you’re not familiar with Bayu Tinggi, well, it is basically located in between Bukit Tinggi and Port Klang, a place that’s frequent mostly only by Klang residents.
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.
Steamboat has traditionally been a pretty strong branch of Chinese cuisine in KL. It is something that can be very simple, like just ordering a couple sets, or you can go wild with a bunch of friends by having fancy seafood, meat, and everything in between.
Being the type of dish that is rather mature, how do you have a new steamboat place that everyone wants to go?
Well, The Pot at Kuchai Entrepreneur Park found the answer, and we loved it!
The Pot Steamboat at Kuchai Entrepreneurs Park
The Pot is the new kid on the block at Kuchai Lama, and like any shops at Kuchai Entrepreneurs Park, parking can sometimes be a bit of a challenge, even for a restaurant that is situated at a corner premise closer to the main road.
The restaurant is fully air conditioned, so you don’t need to go there only when it rains, which is nice. In fact, all steamboat places not at Cameron Highland should have climate control if you ask me.
Alaskan Crab, 1.5kg or so for RM 155
The unique thing about The Pot Steamboat is the glorious Alaskan Crab. For RM 155 at about 1.5KG, you get this beautiful crustacean served on a plate ready to be boiled in the steamboat soup and thereby making the broth ever so sweet.
While looking totally bad ass, the shell isn’t actually very hard and can be cut with a pair of culinary scissors to reveal those awesome meat fairly easily. This is a must-order and I believe more than half the tables at The Pot has an Alaskan Crab.
fresh geoduck, have it raw or just slightly blanched, your take
Other than Alaskan crab, the other pretty unique underwater creature they have is fresh geoduck (pronounced as “gooey duck”, thanks Suan!), the rather phallic looking salt water clam that can be eaten either raw (sashimi style) or just lightly blanched for about 2-3 seconds in steamboat soup.
Fresh geoduck isn’t cheap, the serving we had came up to be about RM 200, though it usually cost more in other seafood restaurants. The innards and other parts of the geoduck is also provided at the end of our meal to be boiled with leftover steamboat broth and rice, making a sort of clam innards porridge. This you gotta try to appreciate it.
steamboat set, smoked duck, black fungus, fish ball, meat ball, etc
Of course, as any steamboat place, there’s a host of other dishes to choose from to go with the three types of soup base they serve (sang yu pot, supreme clear soup, drunken wine soup).
The steamboat set goes for RM 17.80 (min 2 pax per table) and on top of that there’s a selection of live seafood from the aquarium that includes prawns, crab, frogs, giant clams, and so forth. Then there’s pork ball, fish ball, meat slices, chicken, mushroom, fungus, and even smoked duck (RM 7.90).
and of course, steamboat is best shared among friends
We had a pretty good time at The Pot and I reckon it is certainly a place you should consider if you’re looking to share a pot steamboat with friends and family while looking at some decent seafood offerings. Traffic and parking situation isn’t ideal, but then again sometimes we can’t ask for everything.
Thank you Ah Yat for the invitation.
Address: The Pot Steamboat
No. 1, Jalan Kuchai Maju 4,
Kuchai Entrepreneur Park, Kuchai Lama,
58200 Kuala Lumpur GPS: 3.091500, 101.686195 Tel: +6016 821 2280
Ladies and gentlemen, today yours truly don on chef’s hat and pretend that I know something about cooking. The recipe you are about to read comes from the Southern part of the country that likes to police the world. Yes, that would be U S of A.
We are going to learn about fried okra, on of my all time favorite beer food that isn’t served in any restaurant this side of Pacific.
First, the ingredients, and they are fairly simple:
okra (or lady finger, if you prefer)
half a cup of milk
a cup of corn flour
a tea spoon of salt
pepper to taste
other spices optional (be imaginative, if you would)
fried okra makes for awesome beer food
Then, the steps, this is child’s play in terms of cooking, no post graduate degree in culinary field is required:
slice or chop okra into bite size
beat the egg, milk, salt, pepper, and corn flour in a mixing bowl till even
coat the okra
fry till golden brown
serve while hot!
This is one yummy snack that goes very well with cold beer, Kilkenny, Heineken, Guinness, anything! I brought this as my contribution to Suan’s xmas eve potluck, and was happy that it was well received. Even master chef Lance liked it, and that is plenty good for me 😀
mimi bacon pizza by Haze
Haze came up with this concoction that she called mini bacon pizza. The ingredient’s pretty straight forward:
bacon (as many slice as you have bread
pasta sauce (tomato base)
flatten the bread (she had somehow forgotten this part then…)
spread pasta sauce on bread, then add cheese and oregano
carefully lay a strip of that precious bacon on top
roll everything up and hold it with a toothpick
fry till golden brown (for the health freaks, you can also bake them)
The result certainly did not disappoint either, I liked it a lot too!
Lance brought a pot of clam chowder that had uses some sort of bacon stock, it was by far the best clam chowder I’ve ever had! You can actually order it at bbq-addicts.com, I guarantee that you’ll be 100% satisfied!
Suan cooked up some bacon carbonara that turned out to be the best pasta she’s ever made, Kim too roasted a chicken, very juicy, and tasted plenty awesome right out of her new oven! Horng made some sort of east-meet-west sausage for the potluck.
xmas eve party at Suanie’s crib
The little get-together over xmas eve turned out to be a very gastronomically satisfying event. We had a little bit to drink (there’ll be plenty more for NYE in a few days’ time at Michael’s), and spent the night reliving the old tradition of watching Euro Trip all over again.
When it comes to dimsum, Ming Court Hong Kong Tim Sum restaurant at Ipoh is gotta be one of my all time favorites. I always try to make it a point to stop by Ming Court whenever I drive between KL and Penang in the mornings.
For evening commute, I sometimes head to Pun Chun for wantan mee and chicken biscuits instead.
Ming Court Hong Kong Tim Sum restaurant
The restaurant is located at the heart of Ipoh city in an unsuspecting shop lot, opposite another dimsum behemoth that is Fu Shan. While some swore by Fu Shan, I personally had the experience of rather disappointing meal there, hence I stick to this old school outlet these days. (the reason why I don’t blog about Fu Shan).
Parking can be a bit challenging, but there’re private car parks nearby. Like Hong Kong, sharing table is pretty much obligated here due to the volume of customer.
glutinous rice with chicken, braised phoenix claws, stuffed eggplant
The glutinous rice with chicken, braised phoenix claws (chicken feet lah!), stuffed eggplants, and of course, the usual hargao (prawn dimsum) and siumai (pork dimsum) are must orders. The portions are slightly smaller than those found in KL, but packed a bigger punch in flavors.
The dimsum here always tasted super fresh and steamy hot too.
har gao, siu mai, black sesame soup
One of the must-order signature dish at Ming Court is their black sesame soup. While the black colored soup might look a bit like diluted mud from the photo, the combination of it’s smell and taste really blew me away when I had this. It was rich yet really smooth, there’s no “jelak” feeling afer consuming the whole bowl either.
deep fried dimsum, chee cheong fun, pork ribs
Other than traditional steamed dimsum, there’s a wide variety of deep fried dishes too. I’ve tried their prawns with mayonnaise, wu kok, and quite a few other items completely foreign to me. They all tasted pretty awesome.
Their chee cheong fun and pork ribs were A-OK too.