One of our favorite weekend brunch meal is the Bak Kut Teh (肉骨茶), being a fan of the malaysian invented dish, we constantly try out new places in an effort to find the best there is. Other places reviewed including the one at Jalan Ipoh Ban Lee, Sungei Way Ah Sang, and Klang Lai Choon. This weekend, we decided to visit another place, the Teluk Pulai (直落玻璃) Bak Kut Teh at the famous Klang “Maybank area”.
among the noobs that went
On the late saturday morning, the place was packed and we had to wait a couple minutes for a vacant table. We ordered a claypot bak kut teh with mixed ingridients (pork, fatty pork, knuckles, innerds) plus enoki (string mushroom), and a plate of boiled vegetable (油菜). If your wallet is up for it, you can also add sea cucumber (海參) in the bak kut teh. As usual, yau char kwai (Chinese Crullers – 油炸鬼) and oily rice is served with the order.
the hallmark of klang bak kut teh – huge pieces of meat
The bak kut teh did not dissapoint, the soup was of typical klang style, rich in flavor and slightly thicker in viscosity compared to most you find from other areas. True to klang’s signature dish, the meat comes in huge chunks, and lots of them. However, they were cooked to the degree of tenderness that is easy to work on. Overall I would rate this place up there with the other good bak kut teh places in terms of flavor.
The meal costs some RM 60 for 5 of us, that was around 12 bucks per person for some pretty good bak kut teh. However, a minus point is that they seemed to be quite stingy in refilling soup, using only a small mug to do the job.
here is how you go there, the sweet map
The restaurant is located at the famous Klang “Maybank area” just right after the Federal Highway Klang toll plaza. Pretty easy to find.
Address:
27H, Jalan Teluk Pulai,
41100 Klang, Selangor
GPS: 3.056111, 101.474167
Tel: 03 – 3373 3239
Without a doubt, other than chow Ah Bengs like Tan Kar Leng, the greatest thing out of Klang is the bak kut teh. The delicious herbal soup with pork, mushroom, tofu, and some vege that goes so well with rice and yau char kuai (油炸鬼). At least that is what most of you noobs are familiar with. Enter the “dry” version.
Restaurant Lai Choon Bak Kut Teh, always packed
Dry Bak Kut Teh is a rather recent phenomenon. The biggest difference is, obviously, the lack of the herbal soup in the claypot. The ingredient is also stripped to the basic, basically just pork and some vege (more for the color contrast than anything else,) simmering in the claypot with the sauce that looks alot like dark soya plus diced garlic and chili. The soup that made so many addicts out of us is not totally lost, but rather served seperatedly, usually in a bowl.
as usual, we finished everything and left the cleaning lady with little to do
We ordered 2 claypots of 2-portion dried Bak Kut Teh for the four of us. The meat was great, tender and full of flavor from the “dry” sauce. However, I would suggest an order of a claypot of dry and original Bak Kut Teh each so that you get some variations, the dry bak kut teh does overwhelm the taste bud after a while due to it’s concentrated sauce, and the accompanying soup might not be enough.
Give it a try, I’m sure you’ll like it. This particular restaurant is somewhere behind Klang Parade. However, my geographical sense of Klang is so bad I don’t want to draw a map that confuses everyone, including myself. hehe. Cheers!
Address:
Lai Choon Bak Kut Teh
116, Jalan Pekan Baru Off Jalan Meru,
Klang. Near Klang Parade.
GPS: 3.066117, 101.451883
Tel: 012-652 1659
Last weekend my housemate Horny Horng decided to bring us (myself and kerol) to Klang for some pork rib rice which he claimed to be very good. So we called up Galvin the Klang Chow Ah Beng to join us, since he stays nearby.
note: this restaurant has moved to a new location, address and GPS coordinates updated
The place is smacked between the old bus terminal and the Indian movie serving cinema, right at the town of Klang itself. Ask anyone, or the Ah Beng himself if you can’t find it.
Do they look yummy or what?
We ordered for the portion that feeds 4 people, a plate of the signature dish, the pork rib (top right), mutton curry in claypot (bottom left), and some vege. As busy as the place was, it only took some 5 minutes before we were served.
It turned out that we finished all the food and Galvin didn’t even eat. Later he claimed that Kerol is counted as 2 person.. =/
The pork rib was by far the best that I had, it’s sort of deep fried but yet not hard. The fat content is rather high but that’s probably what makes it so smooth with the melt-in-your-mouth texture. It is served somewhat like chicken rice style, with some sauce over the meat.
The mutton curry was good too, as well as the vege. The place also serves asam fish, pork knuckle with vinegar, and more.
Drooling? Remember this is non-halal ok…
The Klang way of eating rice is a bit different, you pour dark soya sauce over it. That makes the rice a little sweet, and with an underlying richer taste. At this place, you can also order drinks that comes in big, recyled soya source bottle. We ordered a bottle of Chinese herbal tea and a bottle of soya bean.
You gotta try this place if you haven’t yet. It was good and it was pretty cheap. Costs us about RM 25 for everything.
Address:
No.2, Lorong Gudang Nanas,
off Jalan Pasar, Klang
GPS: 3.048651,101.44471
Tel: 019-2600 855
