Realized it’s been a while since I last posted anything in Klang Valley, I suppose it’s appropriate to get back on talking about my favorite dish – bak kut teh. This is in fact the 60th such post on this blog, yeap, a bit much perhaps, but someone’s gotta do the job.
Teck Huat Bak Kut Teh, Bandar Baru Klang
Teck Huat bak kut teh is located at Bandar Baru Klang, a stone’s throw away from Aeon Bukit Raja, and less than a couple minutes away from NKVE toll.
If the name rings a bell, it is because the restaurant is operated by the same family that brought the country our very first bowl of bak kut teh, the inventor itself – Teck Teh, and if my information is correct, this is in fact the brother of Teck Seong, one of my other go-to BKT restaurant.
“pua pui chiak”, or pork belly meat
Teck Huat offers both standard bowl-type bak kut teh as well as in clay pot depending on your preference. I went with the former and yes, it does carry the signature subtle herbal note with some of the most tender pork texture just like the other Teck’s.
If you like one, you’ll like the other two.
sumptuous breakfast or lunch, take your pick
Unlike Teck Seong, Teck Huat usually operates till lunch, parking is also a simpler affair at this area, so if you long for some good old fashion bak kut teh, this is certainly a worthy place to visit.
What’s the similarities between currency exchange and nasi briyani? Well, for one, visiting one of these outlets is always a good idea before heading overseas for any amount of time, and of course, they’re also associated with the Indian Muslim communities in the country.
Nasi Briyani Taste & See, Klang
Briyani rice is often cooked in a big pot and served on a plate, but at Taman Andalas, you’ll find the appropriately named Bamboo Briyani Taste & See doing things a little bit unconventionally, and yep, you guessed it right, the nasi briyani here is cooked in bamboo container.
While lemang is cooked by placing the rice in bamboo over fire, this briyani is prepared by having the rice in bamboo, covered with a piece of banana leave, and then steamed. It is also during this time that the taste of meat and fragrance of briyani rice come together.
bamboo briyani with lamb
The ingredients available includes lamb, chicken, fish, vegetarian, and so forth.
Well, my go-to when it comes to briyani is always lamb, and I’m happy to report that over here they certainly did it right. The lamb was tender, flavorful, and definitely went well with the briyani rice and the curry added to the mix.
bamboo briyani getting ready to be steamed
You do also get a bit of salad and some lady’s fingers on the side, which was welcoming, though I was hoping they come with the full compliment of a banana leaf sort of condiments instead.
A portion of lamb briyani is priced at RM 12, while other varieties go for a bit cheaper. Personally, I think it is definitely worth a try for any briyani or even banana leaf rice fan.
simple yet satisfying meal
P/S: even the drinks are served in bamboo tubes!
Address: Nasi Briyani Taste & See 16, Jalan Sri Damak 18, Taman Sri Andalas, 41200 Klang, Selangor GPS: 3.022304, 101.451550 Hours: Noon to 7pm, closed on Monday
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.
I supposed it is about time I post another bak kut teh entry on this blog, after all, of the some 3-500 bak kut teh restaurants in Klang (and more in other parts of the country), this is only entry number 58 of this awesome dish in this blog. My job is far from done!
Kee Heong bak kut teh is one of the older names. Situated at Taman Eng Ann by the morning wet market, it is usually quite packed in the morning, while stream of customers usually tapers down towards brunch/lunch time.
You can order bak kut teh here in old school individual bowl style, or in claypots. The standard choice of cuts are available here – big bone, small bone, ribs, soft bone, kahwan, etc. They also have yao char kuai (disappointing texture, like all Klang bkt places I’ve tried so far), and more importantly, there’s fried shallots if you ask nicely.
tua kut is one of my favorite bak kut teh cuts
The texture of meat and fat here is as good as any, with soup carrying a decent herbal note, tho not nearly as strong as the likes of Mo Sang Kor or Ah Her, but plenty good enough for claypot type fare.
In terms of tasting note, I find Kee Heong pretty close to Weng Heong for me. It certainly has my endorsement for anyone who wants to have a good soupy BKT breakfast in the morning.
Hello everyone and welcome to the new Malaysia! If you’ve noticed that the left index finger of people in the video below seems to have a black stain, it was because this was taken just a couple days post election, the stain was from indelible ink used on voters. And yes, the government was changed in the most shocking and democratic fashion, a new beginning for the country after 61 years of single-coalition rule. This review marks the first entry post-new Malaysia.
Anyway, let’s get to Liang Li Grilled Fish.
Liang Li Ikan Bakar, at Pandamaran 168
Liang Li grilled fish is a small grilled fish, or commonly known as Ikan Bakar, stall in Klang that is ultra popular to the locals. But since it is located almost all the way to Port Klang area at Pandamaran, it is still relatively unknown to people outside of this bak kut teh birth place.
The stall opens at 5:30pm, and it is always wise to get there as early as possible, for after 6pm or so the queue can be quite long and often wait time can exceed one hour due to the fact that the operator only grills with a small cooking area and have everything made-to-order to ensure quality.
Liang Li Ikan Bakar, with yee mee on the side
For the seven of us, we ordered a couple pieces of stingray, a portion of squid, prawns, a barramundi (siakap), and cockles from Liang Li stall. Additionally, we also ordered fried yee mee and Hokkien mee from the “tai chao” stall, and a portion of oyster omelet from another stall.
barramundi, stingray, prawns, squid
All seafood except the cockles (bakar style) were marinated the same way, with a strong presence of kunyit and curry powder of sort over banana leaf. What really stands out here is how each piece is cooked just so to a really soft and tender texture with nothing being overcooked or under-cooked.
The balacan infused chili paste that is served with the grilled seafood was top notch as well. We were really happy with the quality here.
cockles, hokkien mee, oyster omelet
The noodles were competent dish as well, but I thought the oyster omelet was a bit of a disappointment, something I wouldn’t order again.
The meal came up to around RM 30 per pax, and I believe we will certainly return for more next time.
Liang Li Grilled Fish
Restoran Pandamaran 168
168, Jalan Chan Ah Choo, Pandamaran, Klang, Selangor GPS: 3.009372, 101.417521 Tel: 017-395 6257 Hours: 5:30 pm onwards