I’m always in the look out for new bak kut teh places to try out, so when I saw this new stall opening up near Peng Heong Paikut at Klang, I thought I should check it out, hence, Yi Pin Seafood Bak Kut Teh.
Yi Pin Seafood Bak Kut Teh, Klang
Yi Pin took over the space that was previously occupied by another bkt place by the name of 石头肉骨茶 (rock bkt?). A corner shop a stone’s throw away from Masjid Bandar Diraja Klang.
I ordered a single portion of bkt with seafood, prawns in this case. I’d have liked to have it with lala, but was unavailable when I was there.
That order didn’t turn out bad at all. The prawns were top notch, fresh, flavorful, and together with the spicy herbal soup, makes for a good, sumptuous meal. The fatty 3-layer pork held their own too. I thought it was perhaps a little better than the version at Hon Kee I had prior, but my favorite is the lala bak kut the at Yun Heng.
a claypot full of fresh prawns and bak kut teh
At 28 ringgit for enough pork, 5 pieces of decent size prawns, I thought it was of good value as well.
They are open for lunch as well as dinner, and offer other dishes ala “tai chao” style in addition to bak kut teh.
Address: Yi Pin Bak Kut Teh 21, Lorong Gudang Nanas 2, Kawasan 18, 41400 Klang, Selangor GPS: 3.049213, 101.444402
Since I am somewhat known for being a bak kut teh lover (which I am), I suppose it is appropriate to not go too long between bak kut teh posts, so today I present you – Siong Huat Bak Kut Teh, at Port Klang.
Siong Huat Bak Kut Teh, Port Klang
As mentioned, this particular bak kut teh place is located near port Klang, so for those who travels from other parts of Klang Valley, it is indeed quite a distance. However, since the Federal Highway toll is dismantled, the journey cost RM 4.20 less, and so there’s no excuse to not do this.
Furthermore, Siong Huat also has a dedicated parking lot for dine in customers, which makes it that much more convenient.
Unlike many bak kut teh places in Klang that concentrate on either bowl type bkt (one where you specify just 1 particular cut of meat, served in bowl), Siong Huat offers claypot style bak kut teh in soup & dry versions, and also with options for seafood. On top of that, they also offer a variety of “tai chao” dishes.
bak kut teh does go very well with lala
For the 8 of us, we ordered a big portion of bak kut teh with lala (spicy version), a regular clay pot bak kut teh, a dry version, a plate of vegetable, and steamed garupa fillet with ginger. All of these to go with steamed rice, like god intended.
The seafood bak kut teh was served with a pretty generous amount of lala and chili padi. The cili padi is necessary in any seafood bak kut teh soup base to balance the seafood taste with herbal aroma. The version here is as good as others I’ve tried in Klang, such as Yun Heng’s lala bkt, or Klang Coast at Bukit Tinggi, but perhaps a notch below Ah Tao’s version (sadly he passed away). Definitely satisfying.
regular & dry bak kut teh, vegetable, steamed fish with ginger
The regular soup based as well as the dry bak kut teh were competent in their own right, with the soup version accompanied by pretty good tofu skin as well.
Additionally, their steamed garupa fish is a must order for those who love fish. The ginger was spicy, and fish tasted superbly fresh and done just right, goes well with steamed rice.
they have cendol with durian!
For those with some sense of adventure, Siong Huat also serves cendol with actual durian (RM 16 per bowl), a dessert fit as a meal on its own, and priced accordingly.
As for our over ordered meal, it came to around RM 40 per pax, including the pricey dessert. Worth it.
Bak Kut Teh infused with seafood is not exactly a recent invention in the land where this uniquely Chinese-Malaysian dish originated, and of the various different variants of bak kut teh, it is probably the most rare, hence it is no surprise that many bak kut teh fans does not know about the existence of seafood BKT.
Yun Heng kopitiam, at Klang Utama
My love for seafood bak kut teh started with Ah Tao at Teluk Pulai, a place where I’ve returned multiple times. Sadly, Ah Tao returned to the maker this past CNY period and the place has been closed down (or on haitus) since.
This prompted me to start looking for another good spot to satisfy that cravings.
After a few attempts with limited success, I think I finally found one that’s worthy to be Ah Tao’s replacement in my book – the unassuming BKT stall at the corner of Restoran Yun Heng at Klang Utama (not far from another one of my go-to Hong Ba + BKT place – Swee Xiang)
fish head, and that glorious bak kut teh with lala
We went there last weekend when my brother was in town, and for the three of us, we had 1.5 portion of bak kut teh with lala, and another portion of fish head.
The bak kut teh soup really did hit the spot for all of us, it was a perfect balance of hotness, herbal note, and really strong seafood sweetness from the lala. They may not have the variety of seafood available as with Ah Tao, but lala is all you need, especially if it’s done as well as they did here.
fish head also had chicken feet in it
We didn’t plan to order the stewed fish head dish, but since they were a bit low on pork (we got there past 1:30 pm) and the owner suggested it, I thought why not?
The dish turned out to be pretty good in itself, it was another spicy dish but one with much thicker soup and slightly sweeter in taste. I actually enjoyed it quite a bit, the chicken feet in the stew was very good too.
Overall damage was just under RM 20 per person, and I’m 100% sure I’ll be heading back there again for some lala BKT goodness.
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.
Updates 20/2/2017: Ah Tao has passed away and hence the place is temporarily closed until they figure out the way forward
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.