One of the places to visit for us when MCO was lifted is this loh bak place by the name of Chap Teo Seng in Klang, or as the locals here would call it – “ngoh heong”.
Ngoh heong essentially means five spice, one of the key ingredients used making loh bak. Call me crazy, I think you should call it loh bak anyway since you usually eat with a condiment of loh (like loh mee), and it’s made of bak (pork). Anyway…
So we finally made our way there one of these nights. Chap Teo Seng is a really old school shop house offering two different choices – the different selection of loh bak, and interestingly, a char kuih teow stall too. Since I’m an adult, I chose both (always!)
As it turns out, the char kuih teow was quite a revelation. The smallish plate of kuih teow was packed with wok hei, and even more importantly, plenty of juicy seahum. It was so good that this was the first time I was totally fine with char kuih teow committing the Cardinal sin of not having prawns. Delicious!
As for the loh bak, well, the loh bak (ngoh heong) piece itself were just ok, perhaps due to them using slightly leaning meat. However, the prawn fritters, spring roll, tofu, and other pieces were generally pretty good. We also particularly love those semi runny century egg, that’s definitely a must order.
Overall this is a place certainly worthy of a visit, and we’ll be going back there again. Remember, Klang isn’t just about bak kut teh!