Tag / klang
December 12, 2012
Ahhh, bak kut teh, one of my favorite Malaysian foods, so much so that there’s a category on this blog for it. Last weekends I had the privilege of having two bak kut teh brunch in a row, and the second one was this place that I haven’t been before, an old school establishment by the name of Restoran Chow Kiat, at Klang of course.
Chow Kiat bak kut teh at Klang, can’t get any more old school than this
We met at Ken Rimba (more on that in upcoming post) on Sunday morning and Sam Tan, the executive director of KEN Holding Bhd brought us here to share one of his favorite bak kut teh outlets.
It was only 9:30 am and the place was packed. According to Sam, by 10:30 am or so, some of the better cuts would be unavailable already. While the premise sells bak kut teh in the morning as well as at night, they are run by different operators. The morning session that we tried is said to be the more superior.
steaming pot of bak kut teh, I was sold when I saw this
The bak kut teh here is as old school as they come.
There’s no clay pot, no vegetable, no pepper soup, extra mushroom, or any of those other options that purists tend to label as “gimmicks”. Just pure unadulterated bowls of pork (or chicken legs, the little known ingredients in Klang bak kut teh) with just enough of those thick herbal soup.
The only non meat dish you can order is yao char kuay, and to be honest it is pretty average here.
choose your favorite part, finish your bowl of meat, or share with friends
The meat and soup tho, was excellent!
Pork cooked to perfection and so soft you can pry it off the bones just by using your spoon, and the fats? Oh my, they are so flavorful it’s a sin not to have. The soup is thick, packed with herbal goodness, and unlike the similarly styled (and equally delicious) Mo Sang Kor bak kut teh, you can ask for extra soup.
KY, Cheesie, Kampung Boy & City Gal
Choices of meat includes ribs, big bone, small bones, “kawan” (this with plenty of fats, super delicious), stomach, intestine, lean meat, and more. If you love bak kut teh, this is definitely one place to check out. Prices are similar to other establishments around the area.
Restoran Chow Kiat
Jalan Kapar, Kawasan 18,
41400 Klang, Selangor
GPS: 3.05049, 101.448263
September 6, 2012
OK guys, it’s time to talk about bak kut teh again, one of my favorite Malaysian food of all time. Today’s bak kut teh is Mo Sang Kor at Taman Berkeley (the branch that is closer for us PJ folks).
bak kut teh naturally goes with a pot of good tea
Mo Sang Kor is one of the older bak kut teh establishments, and instead of the usual clay pot with everything in it serving, they do things slightly different here. You order the type of cut you want, and each type is served in a single serving bowl, usually with the meat/innards, a mushroom, a bulb of garlic, and of course, bak kut teh soup.
Most uniquely, you aren’t allowed to ask for additional soup here. What you are served is what you get. This is because the bak kut teh soup here boiled together with the meat and herbs over long hours and is super concentrated.
we had six types of bak kut teh meat/innards
Small price to pay for that really aromatic and thickest bak kut teh soup I’ve ever tasted. You will learn to appreciate the broth in smaller doses here, they are fantastic.
As there were six of us, we ordered 6 portions of different items that day. There were big bone (“tai kuat”), 3-layer pork belly, pork knuckle, spare ribs, ribs, and intestines. The meat were properly cooked and so tender they fall off from the bones easily, you could almost chew them down without dentures.
If you plan a visit to Mo Sang Kor, make sure you get there early so that you get to choose from different cuts of meat. By brunch time, all that’s left might be only lean meat.
Kim, Kerol, Horng (ya dude enjoyed the soup), Yuki, KY, and Haze
Price wise, they are competitive to Klang’s standard. Everything comes out to around RM 12 per person including rice and tea.
If you are a bak kut teh soup lover who places emphasis on quantity, don’t go there, but if you love quality and could live with rather low volume of fantastic bak kut teh soup, this is a place you should check out.
Restaurant Mo Sang Kor
41, Jalan Bangau,
41150 Klang, Selangor
GPS: 3.060285, 101.464983
Tel: 019-272 7728
August 13, 2012
Bak Kut Teh has always been one of my favorite Malaysian food, and hence it has a category all by itself on this blog. After some two dozen different places covered (more if included those not worthy for sharing), I’m still far from tired of bak kut teh, and today I want to tell you about Nan Feng, where you find the best dried bak kut teh anywhere.
Nan Feng bak kut teh at Klang
The restaurant is situated in the heart of Klang and first introduced to us by our Klang ahbeng friend – Zess. The only guy I know who actually eats bak kut teh some half a dozen times a week, if he says the place is worthy, I won’t bet against.
The restaurant has a typical bak kut teh place set up, with the chef and stall right at the entrance and tables placed both indoor and out, with water kettles strategically placed within arm’s reach.
yep, clay pot goodness, both dry and wet versions
Other than the traditional clay pot “soup version”, this place also serves dry version of bak kut teh. One that is cooked by reducing bak kut teh soup, dark soya sauce, and enhanced with dried chili, okra, and sometimes dried cuttlefish.
If you come to Nan Feng, this is a must order, they serve the best dry bak kut teh I’ve ever tasted.
chicken feet make a surprise appearance, and you never waste bak kut teh soup
We usually order both versions of bak kut teh when we are there.
The soup has a very strong herbal taste and sweetness of pork flavor in it, typical of authentic Klang bak kut teh (as opposed to Teow Chew version which is usually clear and milder). I was informed that the soup first served in the clay pot is the most “kao” version of all, and those “extra” soup that you ask is from a different pot and usually slightly less flavorful, though honestly they were all excellent to me.
fried shallots adds a lot to the oily rice served here
While at Klang, you should also consume bak kut teh rice like how they do it here – with fried shallots. This isn’t something familiar to me either, I usually only have fried shallots with prawn mee, but I’m liking it. The shallots really added an extra dimension and gives the mixture of meat and rice some crunchiness.
I’ve also been told that the pork intestine soup (peppery type) is awesome here. The only problem is that they usually run out by maybe 10 am, so we’ve yet to try that.
Yuki, Horng, Haze, KY, and Kerol, we stuffed ourselves silly
We usually spend around RM 10-13 per person around here, and never left unsatisfied. If you’re a fan of bak kut teh, especially dry bak kut teh, don’t miss out this place.
Nan Feng Bak Kut Teh
49, Jln Raja Bot,
41400 Klang, Selangor
GPS: 3.0521, 101.448601
Tel: 016-278 5525
Hours: early morning till 2+pm
April 23, 2012
Klang is of course, most famous as the epicenter of bak kut teh, but hidden in this town that is notorious for producing a large number of ah bengs & gangstas is also a one of a kind restaurant that serves very unique pork ribs rice.
The restaurant is Peng Heong Hakka Paikut (or pai kuat in Cantonese, which means pork ribs). I’ve actually covered this place back in the first year of this blog, but since then, the little shack has moved into a big corner restaurant, and the menu has expanded too. So I suppose it warrants a rewrite.
Peng Heong Hakkai Paikut at Klang
The restaurant is situated just off Jalan Pasar, and unlike the old location, now there is ample parking. Furthermore, weather is not a factor anymore, the place is clean, well ventilated, and with good hygiene.
The menu is filled with picture and price for every dish, and ordering is done via wireless device from the server straight to the kitchen. If you think Klang is the backwater of Selangor, this might change your mind, might.
the all important pork ribs, succulent and full of flavor
The star here is obviously the pork ribs. Priced from RM 8 to RM 20, they are succulent, sweet, and absolutely delicious. The ribs are mostly de-boned too so there’s plenty of meat in this plate of goodness. The taste is a bit strong if you have it as is, but with rice, it’s heaven.
chai buih, rice with dark soya sauce, pork tripes soup, asam fish
Other than pork ribs, the chai buih is a must order. Take it as a Chinese version of kimchi, spicy, sour, and full of kick. Over here they have it proper, and anyone who loves chai buih shouldn’t ever miss this one.
The asam fish and pork tripe soup too are of pretty good quality around here, they make very good complimentary dishes and provides a good change of taste.
the drinks usually comes in big bottles to be shared, love the soya bean
Missing from the photos is the pork knuckle in vinegar that we tried on another visit. It has some of the fattest pork knuckle in arguably the most sourish vinegar “soup” that I’ve tried. I love it!
We usually spend about RM 14-20 per person per visit. Pretty reasonable pricing for what you get, so don’t just go to Klang for bak kut teh ya!
Peng Heong Hakka Paikut Restaurant
No 2, Lorong Gudang Nanas,
Off Jalan Pasar, 41400 Klang
GPS: 3.048, 101.4448
Tel: 019-260 0855, 012-236 9855
February 7, 2011
Gong Xi Fa Cai and wish you have a happy and prosperous Rabbit year!
It’s been a tradition of sort for my family to come over to KL from Penang every year over CNY since 6-7 years ago. This is partly to avoid the crazy traffic in Penang (and the commute), plus I suspect, maybe giving mom a chance in having real Klang Bak Kut Teh at least once a year.
Kedai Makanan Nan Sian, Klang
So on the third day of Chinese New Year we drove all the way to Klang in search for any bak kut teh restaurant that’s open for business.
After the Klang toll and turning back into Jalan Batu Tiga Lama, there was Kedai Makanan Nan Sian. Incidentally, we also came here some 6-7 years ago at about the same time for BKT, with my late dad then, as my mom recalled. It has been that long.
dry and soup bak kut teh, klang style
While we only had the soup BKT on the first visit, there’s dry bak kut teh to go along with the more traditional soup version this time around. For those who have been sleeping over the last 5 years or so, dry bak kut teh has since taken on major stride and available at many major BKT outlets these days.
The dry version is rumored to have made popular by Lai Choon Klang BKT, not far from Nan Sian.
two types of bak kut teh, with chinese tea, of course
The dry version over here is as good as any, with plenty of sliced okra, dried chili, and I suspect, a little bit of dried cuttle fish to add to the taste. It was flavorful and intense.
The soup version is proto typical Klang style, very herbal, thick, sticky, and with a big pork bone in the middle of the clay pot too. We had it with pork knuckle, 3-layer meat, pork tripe, intestine, a bit of mushroom, tofu, fu chok, and that slice of lettuce (mostly for decoration). If you like them old school Klang BKT, you can’t go wrong with this one.
mom, brother, KY, Haze
The satisfying lunch came to about RM 11 or so per person, and we left happy with full stomach. I should go to more Klang BKT places
Kedai Makanan Nan Sian
No 145, Jalan Batu Tiga Lama,
41300 Klang, Selangor
GPS: 3.05375, 101.46694
Tel: 016-297 2489
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