Klang is forever associated with bak kut teh, but if you dig a little deeper, this district at the West of KL also offers some pretty unique dishes you may not find anywhere else – such is today’s topic – Hong Ba (封肉)
158 Hong Ba, Pandamaran, Klang
While the main ingredient in Hong Ba is similar to bak kut teh, hong ba usually consists of the fatty leg part, and is stewed instead of cooked in herbal soup, resulting in a broth that’s thick and sticky, but without the strong herbal note.
According to my friend Jodie, the best Hong Ba places in all of Klang is the Restoran 158 Hong Ba at Pandamaran near Port Klang. It is located at Jalan Chan Ah Choo, the main road in which you can find over half a dozen bak kut teh restaurants, you know you’re at the ground zero of porky goodness when you’re there, there’s no mistaking it.
A meal for four, Hong Ba at center stage
Hong Ba is best consumed by 3-4 pax so you can share the entire leg portion that comes with ample amount of fatty & skin bits that are so tender and smooth. At 158, they also serve it with some “alkaline kuih” that goes well with those thick broth.
Like most hong ba places, they also serve stewed chicken feet and hard boiled eggs. However, I think the best thing about Hong Ba is the availability of those pork tendon, those texture are superb and with those broth, a match made in heaven.
Penang hokkien mee, or prawn mee as it is usually called here in Klang Valley, is one of the more iconic dishes from the island known for its good hawker food. While prawn mee is quite available this part of the country, its sister dish – loh mee, is quite a bit trickier to find.
Do Re Mi 123 kopitiam and it’s Loh Mee stall
Hence, whenever I find a hawker stall offering Penang loh mee, I’d usually give it a try. This same opportunity presented itself when I was at Do Re Mi 123 kopitiam looking to have kuih teow soup a few weeks ago, forgetting that it moved to nearby Hock Seng kopitiam.
As per my usual style, I ordered using Penang Hokkien, and the operator seemed to understand, passing my pseudo authenticity check.
Penang loh mee with appropriate condiments
Luckily though, the loh mee turned out pretty good. It came with appropriate condiments of minced garlic with vinegar and sambal, as well as proper ingredients with sliced pork, prawns, hard boiled eggs, kangkung, bean sprouts, and those really thick starchy soup.
I like mine with mee + meehun mix
Overall taste was on point, though I’d probably give Johnny’s version a slight upper hand due to the availability of more ingredient choices, but this one was definitely sufficient to satisfy cravings.
Address: Restaurant DoReMi 123 Jalan PJU 1a/20b Ara Damansara Petaling Jaya, Selangor GPS: 3.119897, 101.579194
Kuih Teow Soup is one of my favorite Penang style hawker dishes, and unfortunately also something that is a bit tougher to find in Klang Valley due to the overlap that pork noodle & classic Teow Chew fishball noodle provides. So whenever I find a good one, I want to document them.
Hock Seng Kopitiam, Ara Damansara
I previously wrote about the version at Do Re Mi kopitiam at Ara Damansara, well, this is an updated post as the stall is now moved to a new location just a few shops away at the corner, with this kuih teow soup guy running the whole show.
Note though that this is a kopitiam with more than just the kuih teow soup stall.
I spoke to the owner briefly about the history of his stall.
The guy decided to run this stall after retiring, picking up the family recipe originated from his grandfather & father’s stalls back in Penang, with the original stall started business way back in 1907, over a century ago.
According to him, the soup takes 6 hours to prepare, starting from late at night until the wee hours to achieve that subtle yet sweet & savory taste that’s unmistakably a “proper” kuih teow soup signature.
chicken, duck, pork slices + fishball
As for ingredients, there’s chicken, duck, pork slices, as well as fish cake & home made fish ball. Add in kuih teow, bean sprouts, spring onion, garlic oil, some vege and a side of cili padi, you have a complete bowl of goodness perfect for a great start to the morning.
Penang style kuih teow soup
If you’re a fan of kuih teow soup or comfort food in general, this one’s worth checking out.
Address: Hock Seng Kopitiam C-G-1, block c, Jalan PJU 1a/20b, Dataran Ara Damansara, 47301 Petaling Jaya, Selangor GPS:3.120365, 101.578803 Tel: 012-332 2717 Hours: 6 am to 4 pm daily
Dinner in Klang consists mainly of three big categories – bak kut teh, seafood, and taichau places. Today, let’s look at one of the older, more traditional taichau (or in Hong Kong – “tai pai tong”) that offers some rather unique dishes – Hin Kee Restaurant.
Hin Kee Restaurant, Klang
Hin Kee is located across Jalan Meru from Klang Parade, on a parking lot/medan selera sort of set up within the residential area. The restaurant itself is a zinc roof with no wall type of set up, and it’s reasonably clean, with ceiling fan to boot.
Like most of these old school places, there’s no printed menu. There is however, a few rows of dishes printed above the stall, all in Chinese characters. You can always ask the server for suggestions, which we did.
sumptuous meal at Hin Kee, Klang
We ended up ordering 6 different dishes – deep fried pork offal with ginger, duck noodle, grilled squid, lala (Thai style?), vege, and fried Hokkien mee.
The dishes did not take too long to arrive, which is always a good thing.
duck noodle, grilled squid, lala, Hokkien mee
So how are those dishes?
Pork offal – simply excellent, prepared right on point with those ginger balances porky taste. This with some beer would be heaven! Grilled squid was similarly enjoyable, with texture that’s just right, fresh, and bits of caramelized skin really bringing it to the next level. Love it.
The noodle dishes were pretty good, though I enjoyed their duck noodle quite a bit more than Hokkien mee, which I found pretty average.
pork offal with ginger
We thought the lala dish was a bit.. odd tasting. It was sort of like Thai steamed fish sort of sauce, sourish and slightly spicy, but with lala. I guess some may like it that way, but not exactly my cup of tea.
Overall though it was a very positive experience, will order a different type of lala preparation and perhaps skip the Hokkien mee next time. Pork offal & squid would be the two dishes I’d definitely order.
Address: Restoran Hin Kee 26, Jalan Dua, Taman Meru, 41050 Klang, Selangor GPS: 3.063454, 101.451322 Hours: Open for dinner
Penang style curry mee is one of my favorite hawker food of all time, while there are a few places that offers this dish here in Klang Valley, they often lack the proper ingredients you would expect in the classic recipe.
Green Lane Noodle at Sri Petaling, sharing venue with The Roti Man Bakery
Enter Green Lane Noodle – a fairly new outlet sharing the same shop lot with The Roti Man Bakery at Sri Petaling offering several types of Penang dishes, including curry mee, kuih teow soup, prawn mee, loh bak, and even the elusive Hokkien char.
The restaurant itself is located at the rear half of the shop lot, fairly basic set up, clean, and with air conditioning.
Penang style curry mee, with pork blood
As a fan of curry mee, that was the dish I had to try, so I went for the small bowl (RM 9.50), which comes with cuttle fish, prawn, tofu pork, cockles, bean sprouts, yellow noodle/meehun, and the all important pork blood.
The santan base soup was on point, as was their sambal that carries a strong aroma with charred bits and shallots. I love it, this would be perfect with some mint leaves (maybe I should bring my own next time)
So if you can’t wake up for Okay kopitiam at SS2, or don’t want to deal with the classic kopitiam situation at OUG’s Sun Sea, this would make a very compelling place for Penang curry mee in Klang Valley.
I plan to go again, this time maybe to try their Hokkien Char.
Address: Green Lane Noodle Ground Floor, 117, Jalan Radin Bagus, Sri Petaling, 57000 Kuala Lumpur
GPS: 3.071147, 101.693364