Tag / lala
Of the 400 some bak kut teh places in Klang, one of the most unique offerings of them all has got to be Ah Tao Seafood Bak Kut Teh at Teluk Pulai, for this is the very place that the whole idea of having seafood in bak kut teh came into fruition… I think.
Ah Tao bak kut teh is located at Beng Heong restoran, at the corner
If you’re looking for a sign that says “Ah Tao BKT”, you won’t find it. The stall is located within Restoran Beng Heong, on the same row of shop houses also include the original Teluk Pulai BKT situated in a stone’s throw away. Parking is usually not a very challenging task, but they do sell out by 10am or so on weekends, so getting there early is a must if you want to avoid disappointment.
glorious seafood bak kut teh, proper tea is a must
While they also serve “normal” bak kut teh in clay pots, the unique selling point here is their seafood infused BKT. If you simply go with seafood, they’ll include big prawns, lala, sea cucumber, fish fillet, and perhaps squid together with your choice of pork meat (I usually go for “tua kut” aka big bone, or “kahwan”).
Alternatively, you can also opt for crab, or just lala, just prawn, and so forth. I tend to think anything involving shells work best, such as lala, crab, or prawns.
prawns, fish fillet, and lala are among the extra ingredients
To make the herbal soup “compatible” with seafood and partly to avoid unwanted seafood smell, the soup is made spicy with quite a fair chunk of chili padi, so what you have then is a very unique taste of spicy bak kut teh. I love it, it was like BKT on steroid.
KY, Kelly, Haze
I’ve only been to Ah Tao a couple times since, but I figure there’ll be quite a few more future visits.
If you’re from the other side of Klang/Shah Alam or prefer to have this for dinner, Klang Coast at Bukit Tinggi serves a pretty decent version of seafood bak kut teh as well, supposedly manned by the apprentice of Ah Tao.
Ah Tao Bak Kut Teh
Restoran Beng Heong
Jalan Teluk Pulai,
Taman Teluk Pulai,
GPS: 3.040397, 101.434065
Tel: 03-3374 2630
Hours: Breakfast & Brunch
New Boston is arguably the most popular “tai chao” restaurants in Klang, and one with a reputation to boot. It is this reputation that took me more than a year after moving to Shah Alam to finally give it a try.
What’s the reputation you may ask? They are two, first – the lala is awesome, and second, the queue is super long. As we found out, both of these claims are true.
New Boston Restaurant at Klang, wait and you shall be rewarded
It was a planned dinner with a bunch of relatives, so to avoid disappointment Haze went there just before 6pm (opening hours at 7pm) to start queuing, and within minutes there were already a couple other people joining the line.
We got our seats by 6:55 pm and made our orders about 5 minutes past 7 pm. To be fair, it took less than 20 minutes for our first dish to be served, which wasn’t too bad considering it was already fully packed by then.
If you arrived after 7 pm, chances are you may have to wait quite a bit before getting a table, and it’ll certainly be an exercise of patience to get your food. However, New Boston operates till about 2 am so if you come here for supper, it’ll probably be a more pleasant experience.
order your lala in abundance
The claim of fame for this place is the lala in superior soup (RM 24), and if you’ve already invested all those time in waiting, I’d definitely recommend ordering enough to go around. For the 10 of us, we asked for 6 plates, and that turned out to be just right. Some even suggest to order one big portion per person.
The lala did meet the almost impossible expectations, it was really fresh, juicy, and had just the right kick & slight spiciness from ginger, garlic, and chili padi to make any lala fan yearn for more.
The lala used here is what Hokkien refered to as “kap par”, which has a thicker shell but also more substantial & juicer meat, which I really enjoyed. For the “normal” lala in prepared in kam heong method, I recommend the version at Alisan street hawker at PJ SS4, available at night..
lala, claypot seafood tofu & vegetable dishes
We had a full dinner with rice at New Boston, and thankfully most of the dishes here were also right up there in terms of quality.
Claypot seafood tofu came packed with a generous portion of goodness, while the greens had good wok hei and generous amount of garlic, which I really liked.
Fried Hokkien mee is another one of the more popular dishes here. It is very rich, dark, and came with enough lard to satisfy any Hokkien mee fans. One word of caution though, this should be consumed piping hot, a cold version of super rich Hokkien mee is usually not entirely too appetizing.
hokkien mee, steamed red snapper, ginger chicken, mantis prawn with oat
Another stand-out dish we really enjoyed from New Boston was their soya fried ginger chicken, it was absolutely spot on and went really well with steamed rice. I think perhaps their secret is the ginger, both lala & chicken utilizes a lot of ginger, and they were some of the best redetions of these dishes I’ve tried.
Mantis prawn with oats & steamed fish were decent dishes as well, but not up to the expectations set up by the wait time at this place.
Anyway, if you’re a lala lover, you owe yourself to try this place at least once. I will probably head back to this place again one of these day,s but most likely not for the busy dinner session.
New Boston Restaurant
1E, Jalan Kapar,
Kawasan 18, 41000 Klang
GPS: 3.050331, 101.448086
Tel: 012-905 3523
Hours: 7pm to 2pm, closed on Wednesdays
Quite a few moons ago we went to do one of the more touristy things you can do in Selangor – firefly watching at Kuala Selangor.
To be honest, it was my first time doing that, and I had our Singaporean friends Angus & his girlfriend to thank for this experience. Funnily, the attractions closest to us are some that we often never bother to visit.
Firefly watching at Kuala Selangor
The tour is fairly simple, you arrive at around sunset, pay some RM 30 or so, put on your life jacket and hop on the boat. D’Tour is just one of the many operations that offers similar services.
The boat then take us along Selangor River to the area where the fireflies gather. It was quite a sight to see, the trees by the river were packed with fireflies that seems to blink in sync, like a single colored x’mas tree. Quite neat, and no, we didn’t get too many mosquito bites.
It was quite fun and anyone should at least try this once. The whole journey lasted around an hour or so.
D Tours Kuala Selangor
No 1. Jalan Bagan Sungai Yu,
Pasir Penambang, 45000 Kuala Selangor
GPS: 3.351486, 101.249347
Tel: 019-263 9123/017-639 5017
Kuang Wah Seafood Restaurant, Kuala Selangor
After the tour, it was seafood time, naturally.
This part of Kuala Selangor has quite a few seafood restaurants in operation, and many of them are seemingly packed on every weekends. We hop onto the one right next to D Tour – Kuang Wah Seafood Restaurant.
The set up is a carbon copy of many Malaysian seafood outfits – with plastic tables & chairs, and a wall of aquarium and fiber glass containers full with assortment of live seafood for your picking. The prices are also clearly stated.
deep fried mantis prawn, lala with superior soup, drunken live prawn
For the four of us, we started with deep fried mantis shrimp with chili and salt (RM 30). The meat was firm and rather flavorful, a good start.
Then it was lala in superior soup (RM 15). The soup was more spicy than superior, but does tick the checkbox somewhat.
Drunken prawn came in a clay pot (RM 30), and had some mushroom, green onion, and plenty of ginger strips in a soup base that I can’t stop drinking. It was quite awesome, and you can also definitely tell the freshness of the prawns by how sticky the skin is to the meat.
steamed 7-star garoupa, Sg. friends & Haze
Our main dish was the steamed seven-star garoupa fish. We chose the simplest of preparation method to enjoy the natural flavor of the seafood, and it proved to be good decision. The meat was smooth and sweet, with the superior soya sauce complimenting the fish meat perfectly.
Overall it was a pretty good dinner, our friends from Singapore certainly did not complain. I’d say that Kuang Wah offers very good value for money as well. The dinner came to be only RM 132 to feed four hungry adults, with each of us having a fresh coconut (RM 4.50 each) as well.
If I was at Kuala Selangor again, I’d certainly not minding coming back to this particular restaurant again.
Restoran Kuang Wah
No 1A, Jalan Bagan Sungai Yu,
45000, Pasir Penambang,
Kuala Selangor, Malaysia
GPS: 3.351753, 101.249370
Tel: 03-3289 6719
Da Tuan Yuan at Bukit Raja is actually one of the first restaurants we visited when collecting keys to our new home at Shah Alam, way before renovation and moving in more than half a year ago. Since then, we’ve been back again quite a number of times, and even manage to bring mom & family there for dinner during their visit over CNY.
Mom approved of the food there, so should you!
Restaurant Da Tuan Yuan at Bukit Raja, Klang
The restaurant is located at the commercial area right across from Bukit Raja AEON shopping mall. For those who aren’t familiar with Klang, dinner time is usually about a full hour earlier than PJ/KL folks, so by 6:30 or 7 pm, the place is usually packed, especially if it’s a weekends.
Parking can be a bit of a pain but if you’re willing to walk more than 45 seconds, it’s usually not an issue. The inside is air conditioned, while there’s also a pretty big al fresco area for when it gets packed and weather permits.
roast pork, bbq pork, and seafood tofu
Just like many restaurants in Klang, roast pork and bbq pork, or siu yok and charsiu, is done quite well here. I particularly love the roast pork here, they’re soft, succulent, and with the crunchy skin, is absolutely fantastic. Do order a plate for sharing if you’re here.
The signature tofu at Da Tuan Yuan is their seafood tofu, with bits of seafood and some greens, they offer an adventure in texture but to be honest, I find it tastes a bit … out of the ordinary. Perhaps a dish that takes quite a bit of getting used to.
Japanese tofu, mantis shrimp, 四大天王, kangkung belacan
Japanese tofu has the consistency of egg drop soup, and makes for good comfort food, but if you want something with a kick, order the mantis shrimp with salted egg yolk. Slightly spicy, crunchy, and strong tasting, it should satisfy any seafood lover who loves their dishes deep fried.
“Four kingdom” and kangkung belacan are some of the vegetable dishes that should provides greens that may resemble sort of a balanced meal, order them so your mom won’t complain.
steamed fish with ginger, lala, steamed fish teow chew, mantis prawn butter style
The actual signature dish here though, has got to be their steamed fish with minced ginger. You can order fish head or tail end, go for tail as they provide more meat, but the real fish eating connoisseur will always insist of fish head. This dish is very spicy from the huge amount of ginger, and we love it.
Other notable dishes include kam heong lala, steamed fish teow chew style, and butter mantis prawn. To be honest, we haven’t really find any disappointing dish, and that is the reason we’ve been back to Da Tuan Yuan so many times.
If you’re looking for a sumptuous non-BKT meal in Klang, this is a place worthy of visit.
Restaurant Da Tuan Yuan
22G, Jalan Tiara 2D/KU1,
Pusat Perniagaan BBK,
41150 Klang, Selangor
GPS: 3.063833, 101.467641
Tel: 03-3342 9309
It’s going to be the year of Horse in a few more days, and like so many Chinese families, reunion dinner is on the menu. So are you going to just watch your mom prepare everything? or are you going to be contributing at the kitchen and come up with at least a dish like a good filial son or daughter should?
Well, if you’re the latter and lacks in the finer skills in front of the stove, here’s a simple lala recipe you can follow that just might make your mom proud.
ingredients are lala, garlic, ginger, chili padi
This is a lala (or any clams) dish with garlic, ginger, and chili padi. Takes less than 20 minutes from start to finish, and is also one of the cheapest seafood dishes you can come up with especially during CNY season.
Here are the ingredients:
- 1 big bowl of lala/clams
- 1 clove garlic, chopped
- 1 inch ginger, stripes
- 6-10 chili padi, chopped
- 5 tablespoon cooking oil
fry till the shells are opened, wise to steam it a bit too
- soak lala/clam in salt water for 30 minutes, rinse
- heat up cooking oil and fry ginger & garlic till fragrant
- add in lala/clam
- add chili padi
- fry till all shellfish are opened, you can use a lid to cover the pot for steaming effect
- ready to serve
lala with chili padi and garlic
This is a rather simple and fail proof dish, you can also spice it up by adding some Chinese cooking wine or soup stock to give it a more fragrant flavor.
Click for simple recipes from yours truly, and Happy CNY.