Malaysian Food Blog, Travel, Diving & More

Tag / kampungboycitygirl

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
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
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
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.

location map of Chow Kiat bak kut teh, Klang

Restoran Chow Kiat
Jalan Kapar, Kawasan 18,
41400 Klang, Selangor

GPS: 3.05049, 101.448263

I usually make it a point to not review the same restaurant more than once, but when Kong called me up and told me about the hairy crab menu at Dragon-i, temptations got the better of my crab/crap policy.

The first time I had hairy crab (Chinese mitten crab 大閘蟹) was at Restaurant King Crab almost 2 years ago. It gave me a impression not entirely unlike the first taste of foie gras, the roe/juice from hairy crab has a very unique richness and taste.

hairy crab set menu at Dragon-i
The hairy crab set menu goes for RM128 nett, not for the faint hearted

Hairy crab served at Dragon-i is harvested and air flown weekly from Tai Lake, China. The season starts at around September and runs through December every year.

The set menu is priced at RM 128 nett per person (min 3 pax) with six dishes – steamed Shanghainese hairy crab, steamed Shanghainese crab roe dumpling (xiao long pao), double-boiled superior chicken soup with fish maw & bamboo pith, sauteed fresh vegetable with crab roe, yong chow fried rice, and sesame dumpling with ginger soup.

hairy crabs (Chinese mitten crabs)
the crab is steamed and then masterfully prepared for your consumption

As with most classic Chinese dinners, we started out with the double boiled superior chicken soup with fish maw and bamboo pith. The soup was subtle yet sophisticated, I really love the big slab of fish maw and different texture given by the bamboo pith. Adding a little bit of soya sauce makes it rather tasty.

double boiled superior chicken soup, vegetable with crab roe, yong chow fried rice
double boiled soup, vegetable with crab roe, yong chow fried rice

Next up was the sauteed vegetable with crab roe, a simple and unassuming looking dish that turned out to be very good. The richness and crab roe balanced by fresh green vegetable that is sauteed ever just slightly. A very good combination.

Dragon-i’s famous xiao long pao was served next. Only this time they’re topped with crab roe much like the style more associated with Japanese food. I particularly like the tiny tray with a handle they used to hold the xiao long pao, even the ginger in vinegar is meticulously chopped.  Every strand is equal in length and width.

steamed shanghainese dumplings
cheesie showing the xiao long pao topped with crab roe

Yong Chow fried rice was served just before the hairy crab itself. Although a relatively common fried rice dish you can find basically in any Chinese restaurant in Malaysia, the fried rice at Dragon-i was something else. Prepared by chef Kung Yu Hung who is actually from Yangzhou (that’s Yong Chow in Mandarin) itself, the rice is fried with bits of char siu, egg, green onion, prawn, and of course, hairy crab meat. It is on par with the excellent fried rice I had at Elegant Inn.

hairy crab, sesame glutinous rice dumpling
chef Kung Yu Hung, KY, glutinous rice dumpling with sesame

The main dish of the day, hairy crab, was up next. Simply steamed with no extra ingredients added, the crab is then prepared by our very professional server. The shell is opened, each leg is then cut and the crab meat pushed slightly outwards, the pincers too were cracked for easier consumption.

We had a male crab of about 200+ gram (female for the roe, male has more meat) each. The “kou”, technically not roe since these were male crabs, was supremely rich and savory. They are similar to “kou” found in the mud crab we are more familiar with but several order tastier, for the lack of a better description. The meat too was sweet and very delicious.

group picture at Dragon-i, the curve
Kong (left) and fellow comrades who enjoyed the lunch session

We capped the day by having sesame dumpling with ginger soup as dessert, the ginger soup was something good to wash the tongue off any lingering seafood taste, and the sesame dumpling was rather good too.

Overall it was a very satisfying food review session that was only made better by the company we were with. Meena (who was shortlisted on Nuffnang Awards for best food blog), KampungboyCitygirl, fatboybakes,  Cumi&Ciki, and more were there and everyone had a great time.

6 Jalan PJU 7/3
Lot 136 & 137, 1F
Mutiara Damansara, PJ, Selangor

GPS: 3.157699, 101.611540
Tel: 03-7728 6888

The hairy crab menu ca n also be found at Dragon-i outlets located at Pavilion, Mid Valley, 1 Utama, Sunway Pyramid, and Queensbay Mall in Penang.