Tag / pork
While most bak kut teh connoisseurs will tell you that the best bak kut teh dishes are from Klang, I believe that there exists many good quality stalls and restaurants offering the same dish outside of its place of origin. Not too long ago, we went to Kg. Chempaka in PJ to try out one of the newer places in town by the name of Hou Siang.
Hau Siang bak kut teh at Kg. Chempaka
There is Klang and Teochew style bak kut teh, the former being stronger tasting, and the latter slightly sweeter and less herbal. Hou Siang bak kut teh advertised to be of 100% Klang.
The bak kut teh stall is located within the kopitiam that shares the same name. There’s no air conditioning or table cloth, and thankfully, the food was as unpretentious as the restaurant.
a no nonsense clay pot of bak kut teh
A big clay pot of bak kut teh here is good enough to share among 5-6 people. There’s the signature “big bone” with plenty of collagen & tendon, fatty meat, intestine, ribs, and pork knuckle too. It is really a no nonsense serving of bak kut teh, other than pork, bone, and soup (essentially the definition of bak kut teh,) there’s no other ingredients.
While the soup isn’t the most fragrant of strongest I’ve tasted, it is actually still very good, probably one of the better versions outside Klang.
extra tofu and innards to complete the meal
Tofu, yau char kuai, extra innards, and other ingredients can be ordered as sides, and I really like the way they serve extra soup on separate bowls for everyone and refills them constantly. I hate it when bak kut teh places are stingy with their soup, this place definitely do it right.
Shiang demonstrate exactly how big the clay pot is
Our lunch came up to be around RM 20 per person, which includes Chinese tea and plenty of pork for the day. If you’re looking for a very decent bak kut teh place around PJ, this is one place to check out.
Hau Siang Bak Kut Teh
No 496, Jalan PJU 1/6,
47301 Petaling Jaya, Selangor
GPS: 3.117291, 101.599030
Tel: 016-928 7691
I’m currently in Philippines enjoying a dive trip, so I suppose it’s appropriate to introduce to you one of the dishes I discovered by accident at the Ninoy Aquino International Airport of Manila.
I was waiting for my flight back to KL on the Operation Smile trip late last year, hungry struck, so we decided to stop by one of the small airport restaurants at Terminal 3 to catch lunch. The name of the place was Great Man Hann Restaurant.
dinuguan at Great Man Hann restaurant
The menu was full of vocabulary not found in my system, so like any adventurer, I picked the first item – Dinuguan, and asked the server about the dish.
“Sir, it’s pork cooked with pork blood”
He had me at pork blood, so I ordered, and it came exactly like what the server described.
Dinuguan from Philippines
Well, there’s also a side of steamed rice, and a green chili native to the Philippines on top. The “gravy” is made of pork blood and thus not exactly liquid but more like very tiny chunks of coagulated pork blood. Meat was delicious especially those with a mixture of fats in it, and when eaten with the chili, it provided an excellent kick.
It was an interesting dish and one that I would definitely try again. Since this one was from the airport, I’m sure there are superior versions out there, I shall try more. Especially those that not only include meat but intestine, ears, liver, and more.
Yum yum, so what’s some of the more interesting things you ate in 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
Restaurant Goldview Hakka Food, situated next to Giant at Taman Paramount, is one of those restaurants that is somewhat a victim of its location for the fact that it is located just a stone’s throw away from the more established Kong Sai, the famous herbal soup & rice stall that is Meng Kee, and another rather popular outdoor tai chao place – Ming Heong.
This was why it took us all these while before finally giving it a try, and that turned out to be a nice little surprise.
Restaurant Goldview Hakka Food at Seapark
Restaurant Goldview has a pretty basic set up, there’s air conditioning indoor and a couple of tables outdoor on the balcony. Interior decoration was done probably in 5 minutes, but it is clean, and the tables & chairs are rather comfortable.
The photos here are from 2 separate visits.
“fa tiu kai”, omelet with preserved vegetable, hakka fried pork with black fungus
“Fa tiu kai” (RM 19, medium), a type of clay pot drunken chicken cooked with Chinese wine, is as good here as anywhere I’ve had. The flavor seeps its way through the poultry and mixing those sweet, fragrant sauce with steamed rice will leave you wanting for more.
We also love the simple “choi poh fried egg”, or omelet with preserved vegetable (RM 6, small), though usually taken with porridge, it goes pretty well with rice as well.
Hakka fried pork with black fungus (RM 12, small) is one of my favorite dishes in Hakka cuisine (New Grand View’s wantan mee has this), but the version here was just passable in taste, perhaps the pork we had wasn’t fatty enough, or that the taste of namyu (preserved red bean curd) was not as strong as I prefer.
salted steamed chicken, “mui choi kao yok”
Hakka salted chicken (RM 12, small) is a steamed chicken dish that carries a hint of saltiness, goes pretty well with rice, and would have been better with a more superior (chili) sauce or other condiment. This is something that Kong Sai fared better, but truth be told, it didn’t disappoint.
We love the “mui choi kao yok” (RM 12, small) here, the cut was excellent. Those glistering fats in between layers of meat topped with that perfectly cooked skin, oh my. I can have this pretty much every meal. I suspect that their “wu tao kao yok”, or yam with pork belly, should be equally as good.
and the spicy soup “lat thong” was superb! KY, Winnie, Horng, Yuki
Last but not least, for those who can read the signboard in Chinese, you’d notice that spicy soup is mentioned on their business name. So naturally, we had to order a bowl to share.
There’s a choice of kampung chicken, pork stomach, and lala as the main ingredient. We had wanted to try lala but ended up with pork stomach (RM 14, small) instead due to availability.
The soup was super peppery and spicy, but in a good way. It was one of the bests we’ve tried and I dare say, on par with Kien Kee at Seri Kembangan. If you find yourself here, this is a must order.
We ended up with less than RM 15 per person for dinner, excellent value for pretty awesome food. This is a place that we surely will visit again. Other dishes that I wanted to try include trotter vinegar, sweet sour intestine with pineapple, salted fish steamed pork, ginger duck, and more.
Hakka food might not be the most popular type of Chinese cuisine, but you should definitely check this place out.
Goldview Hakka Food Restaurant
26, Jalan 20/16A
GPS: 3.107092, 101.62475
Tel: 03-8076 8766
Operation Hours: 11.30am – 2.30pm, 5.30pm – 9.30pm (Closed on Tuesday)
Hidden at this not-so glamorous part of SS2 is a little restaurant that has made a name for itself despite the location (at the dead end from the same road that has New Paris) and the rather odd name – Toast & Roast.
Toast & Roast at the less glamorous part of SS2
I was initially introduced to this restaurant from Cheesie, and this is her go-to restaurant due to the location as well as the availability of, in her words, very good charsiu.
So last weekends we finally stopped by this little shop and give it a try over lunch.
glorious char siu, one of the bests in town (this is from a rather “fat” section)
Unlike most other locations in SS2, this place doesn’t suffer from a shortage of parking space. The restaurant itself though, can be quite a bit busy over lunch time, and while charsiu and rice can be served relatively fast, noodle dishes can sometimes take a while to arrive.
The premise is pretty clean, and there isn’t any interior decoration to speak of. It’s a no nonsense old school eatery that just happened to have a pretty modern name.
the roast pork is decent, and I quite enjoyed the sui kao (dumpling) too
We ordered a medium portion of charsiu (bbq pork, RM 16) and a small portion of siuyok (roast pork, RM 8) to share. Yuki opted another plate of charsiu rice as her main dish while the rest of us went with Hakka noodle (RM 4.50 or RM 5.50).
The charsiu that was served to us turned out to be a pretty fat cut. This suits me just as well as “pun fei sau”, or the half fatty version, but might be too much for some. I love the flavor and the melt in your mouth feel from the fats, it was on par with some of the bests. My only complain is the serving size, for RM 16 you only get some 2 dozen pieces.
then there’s hakkan noodle, and you can order single serving charsiu rice too
As for the Hakka Mee, you can opt to have it served either with minced pork or charsiu. Since we already ordered charsiu to share, we chose the former.
The combination of minced pork with that bits of fried fish skin worked well, and I enjoyed the texture of the noodle as well. Of course, everything tasted even better when you add in a couple pieces of charsiu to go with. I wasn’t disappointed.
Horng, Yuki, Kerol, and KY
Oh, then there’s those fried sui kao (dumplings RM1) that’s stuffed with black fungus, minced pork, and prawns that were quite addictive. Do order this as they make excellent appetizer while you wait for those Hakka mee.
Toast & Roast can be a bit pricey, but I do think this is the case of “you get what you paid for”. I don’t mind revisiting this place at least once a month or something.
Toast & Roast
No. 20, Jalan SS2/72
Petaling Jaya, Selangor
GPS: 3.128346, 101.627866
Tel: 016-682 2249
Hours: 8:30 am to 4:30 pm, close on Tuesdays