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Showing posts with label Bak Kut Teh. Show all posts
Showing posts with label Bak Kut Teh. Show all posts

Thursday, 9 June 2016

Bak Kut Teh Puchong Food : Tong Shui Hou Restaurant - Claypot Comfort Soup Recipe - Bandar Puteri Puchong

Bak Kut Teh is a meat dish cooked in a broth with herbs and spices and is popularly served in Klang but we were invited to Tong Shui Hou Bak Kut Teh Restaurant which is located at No. 51-G Jalan Puteri 2/3 Bandar Puteri 47100 Puchong Selangor to try out this Hokkien dish.

From the name of the restaurant i.e. Tong Shui Hou; it literally means good soup broth. With that, we start to wonders what is so special about the soup broth that this Bak Kut Teh restaurant has to offers. The setup of this restaurant is very simple and being open for more than 1-year-old, the place is very clean to dine in with a very straight forward menu.

According to the owner/chef, he is a strong believer of using the top ingredients to cook his dishes. Not only that, even the simple condiments like the Soya Sauce are of premium quality and the garlic is manually chopped. That is how important; quality is to this chef as we will find out from our tasting of all the dishes for the night.

Our review started off with the Claypot Bak Kut Teh (RM 14.00); this broth is a special recipe that is being tuned from the Klang version but with a stark resemblance to its Kuala Lumpur counterpart. It is not too strong but retains the flavourful aroma of the herbs. Served in a Claypot, the customer can order their choice of meat that goes into the Claypot.

The next dish is the Dry Bak Kut Teh (RM15.00); frankly speaking, I am not a real fan of the Dry version; as for me, I like the soup based version. But here, when the dish arrives at our table, we could smelt a strong flavour of the dry squid. Usually, this dish is cooked with small pieces of dry squid which make this dish very flavorful. The chef told us that, he would grill the dry squid and then blend it to a fine powder form and a spoonful is added into it when cooking this Dry Bak Kut Teh. The final result, it gives a much stronger flavour and aroma to this Dry Bak Kut Teh. The sauce was good to the last drop.

After that, we had the special Lala Bak Kut Teh (RM 15.00). At most places, we are usually served either the Seong Tong version or the Herbal version, but for a change, we were served with Bak Kut Teh broth which is infused with the Tong Kui. A nice change though as the broth was good with the white rice.

The next dish is named the Halogen Pork (RM 14.00). According to the Chef, this is a very traditional Hakka dish; in which the Pork is braised over a number of hours to get to the fork tender texture. We were surprised when told that these braised pork dishes does not have any condiments like star anise or cinnamon and other spices; which are traditionally used to braised pork. Another one of the dishes that goes superbly with white rice.

Another dish that is perfect with the white rice is the Taro (Yam) With Pork Belly (RM 13.00). The combination of the roasted pork belly which was perfectly done and sandwiched between the 2 piece of the taro was a real treat.

This next dish is the Hakka version Claypot Pig Trotter With Vinegar (RM 15.00). This Hakka version is a sweeter and less sourish type as compared with the version which I like which has a stronger vinaigrette taste which we are more accustomed to.

I personally like the next soup which is the Claypot Pepper Pig Stomach Soup (RM 12.00). To me, a nice pepper soup has to have that distinctive strong pepper taste and aroma. Here, the Chef secret recipe is in the use of top grade Sarawak Pepper (which gives a strong pepper sensation and taste), which he personally grind it to make this soup. For those that loves a stronger version, you can ask for the add-on pepper which is grounded Sarawak Pepper for you to add in to give you the extra strong pepper .

The last dish is the Peanuts Chicken Feet (RM 8.00). The peanuts are of the Braised type and have a soft texture, sweet taste and cooked with the Fried Chicken Feet.

At Tong Sui Hou we like the Shallot Oil Rice as it was very aromatic and was perfectly matched to most of the dishes that was served to us.

One of the real deal here is that the Chef takes great pain to prepare his dishes using the good quality ingredient, an authentic cooking style that takes more preparation time to ensure the wholesome flavours that give you a comfort feel, taste and satisfaction like you used to enjoy during your village days. Tong Shui Hou Bak Kut Teh Restaurant @ Bandar Puteri Puchong is opened daily from 3pm to 11pm. 

Saturday, 26 March 2016

Klang Food | Fong Keow Bak Kut Teh Restaurant With A History of 30 years - Taman Intan Klang

There are 2 very popular dishes from Klang, the first is Bak Kut Teh and the second is seafood. You normally would not be able to find both these dishes from one restaurant. +BestRestaurant ToEat was invited to taste this at Fong Keow (Pottery) Bak Kut Teh Restaurant which is located at 49, 51, 53, Jalan Batai Laut, Taman Intan, 41300 Klang, Selangor.

Back around 27 years ago, when I was based in Shah Alam, yours truly used to frequent this shop on most Friday as Chinese food especially pork dishes are only served in Klang but after a lapse of that period, it was good to be invited to taste out this restaurant after such a long absence.

Recently, Fong Keow (Pottery) Bak Kut Teh Restaurant has undergone some renovation and has now offered others dishes; in particular seafood and restaurant style dishes as they are able to have a good and reliable seafood supplier and a chef that is able to craft out these special dishes.

Also, on the plan is to make this restaurant a place to taste some special authentic Chinese tea. We had the pleasure to taste the burdock tea instead of the normal Chinese tea offering of Ti Kuan Yin or the Jasmine or the King Tea (Cha Wong) which will be our choice of tea to be paired with the Bak Kut Teh. The taste of the burdock tea has a very mild taste of the ginseng. Normally burdock is used as one of the ingredients for soup; but in this case, we had it as a tea. It takes some getting used to it to appreciate this tea.

The first dish on the table is the none other than their signature Bak Kut Teh in a clay-pot. For true Bak Kut Teh aficionado like me, the best style to eat Bak Kut Teh is in the plain style which is just with the BKT broth with the choice of meat but once it is in a clay pot, it tends to dilute the concentration of the flavourful broth as these ingredients like the beancurd, button mushroom and tau foo pok which has a watery texture will make the broth less flavourful. Our pot of Bak Kut Teh came with a big bone with pig intestine and pig stomach is for 2 pax (RM27.00).

Next is the dry version Bak Kut Teh (RM29.00) with Pork Spare Ribs as the meat of choice. As they are not the pioneers to serves this version; the level of acceptance for this dish is just passable for me, My preference still goes with the brothy version.

The following other dishes are the new items that are served in the revamped restaurant, which the first is the Drunken Clams (RM25.00). We like the taste of the broth which has a strong wine taste coupled with the taste of the ginger and chilli padi. The Clams are from their supplier in Pulau Ketam which is delivered on; whether they are able to net it from the sea on that day. So, do check out when you order this.

The next dish is the Sauteed Oyster Mushroom With Prawn (RM20.00); a very unique but tasty combination coming from the soft texture of the mushroom intertwined with the crunch of the fresh peeled prawns.

Next is the Golden Sand Bean Curd (Kam Sa Tau Foo) (RM12.00) which is heavenly coated with salted eggs and stir fried with fresh chilies leaves that will leave you salivating for more rice to slurp up the enticing sauce.

After which we had the Crispy Chicken With Thai Sauce (RM20.00) - The breaded chicken are fried to a crisp and served with an in-house made Thai Style sauce which has a vinaigrette taste with a mixture of fresh cut onions and mixed with crushed peanuts. We love the taste of the sauce.

For our doses of greens, the restaurant has a special order of the Green Dragon Vegetable aka Royale Chives ( 韭菜 ) (RM13.00) which is from Cameron Highlands; we were told that this is a hybrid version emanating from the chives family that we are familiar with; has a distinct sweet taste once it is cooked. We like the texture and the way it was cooked which is Stir Fried as it retains the nice texture and we can taste the natural sweetness of the vegetables.

The next time, if some members of your families or friends would like to eat restaurant food or seafood; while some of you still yearn for your Bak Kut Teh, then you can head over to the Fong Keow Bak Kut Teh (Pottery) Restaurant to taste both the type of dishes.

Tuesday, 21 October 2014

Feng Fan Bak Kut Teh@ Kepong – An afternoon feast of Klang Style Bak Kut Teh in KL Review

Mention of Bak Kut Teh will invokes one mind to the birth place of this porky delicious soup, which is Klang. For someone who is born and breed in the centre of KL, it is mind boggling to want to sample some nice BKT in KL especially the dry version.

We had the opportunity to review a new establishment of BKT, right in the heart of Kepong which is Fen Fang Bak Kut Teh located at 130, Jalan Rimbunan Raya, Laman Rimbunan Kepong 51200 Kuala Lumpur.

We were told that there are no less than 100 of these Bak Kut Teh shops in Kepong itself, probably making Kepong as another capital for this soupy delicious delights. And the row of shops around Fen Fang, there are at least 10 of such establishment serving this exquisite dish.

So, how does Fen Fang measures up in terms of quality and taste of the Bak Kut Teh. To start off, we had the dry Bak Kut Teh version. Not many shop in KL actually serve this version, and even if it did, taste wise, there have not been able to match or better up over its Klang rivals.

The version here is full flavoured by the generous amount of slice dry squid that was used. It leaves a strong after taste that lingers around your mouth and the gravy was an excellent party to the white rice. I had just one bowl of rice just eating this dish alone.

Next, the soup version of the Bak Kut Teh, for me this was a little mild for my liking as the ones that I usually favoured, must have a strong herbal aroma and taste. That is how I like my BKT, but the owner claims that when he started here in Kepong, it used to be serving a much stronger and heavier broth, but was not well accepted by the customer in Kepong, so he switch to a milder version to cater to the local. 

Fen Fang Bak Kut Teh has another outlet which they started in Kuala Selangor which serves the more authentic and strong version of the Bak Kut Teh, which should be ok for me, as claimed by the proprietor.

As usual, there are many Bak Kut Teh side dishes, which includes the must have Tau Foo Pok, Chinese Dough Stick (Yau Char Kwai), Foo Chok (Fried Bean Curd), Button and Enoki Mushroom.

Unlike in Klang, where most Bak Kut Teh shops only serves Bak Kut Teh, it is totally opposite as most will serves other dishes as well to cater for a more balance and complete meal to satiate the different taste and flavours. 

Here at Fen Fang, they serve the Claypot Mushroom Sesame Chicken. This chicken has a gingerly and strong sesame taste and cooked with plenty of gravy.

Another porky dishes, we had was the Stewed Pork With Pickled Vegetables. The pickled vegetable was that of the sweet and the salty type Mui Choy mixed at the right proportion. It was cooked with a tinge of assam and dry chillies making it a little different (much akin to the taste of Choy Kiok) and different from the traditional Mui Choy Pork. 

The meat was cooked until it was soft and easy to bite on and with every bite, you are able to taste the combination of porky with Mui Choy taste.

This is then followed by a Thai Style Bean Curd. The bean curd are fried and cut into little triangle and top with a special sauce that was made in-house, which has a combination of the thai chilli with a few dashes of lime juice to give that tangy taste.

Serve with some garnishing of slice onions and cut scallions, this is a nice appetizer to start off any meals with. 

Next, we had the Kerabu Chicken feet, I love the silky, smooth and soft crunch of the deboned chicken feet, which is also topped up with the similar home made sauce used for the Fried Bean Curd.

Eggs dishes are very good compliment to rice, as such, here at Fen Fang Kepong Bak Kut Teh, they serve 2 versions of it, which is the Vegetable (Choy Poh) Omelette which we had, and the Onion Omelette.

Our finale dish was the Oyster Sauce Kai Lan.

Overall, it has been a balance and complete meal that literally have meats, vegetables, tau foo and eggs without the hassle of making a long trip, all the way to KLANG to sample some of these Bak Kut Teh dishes.

Our other Bak Kut Teh meal

Yu Yi Bak Kut Teh Jalan Imbi Bukit Bintang Kuala Lumpur

Saturday, 2 November 2013

Yu Yi Bak Kut Teh Jalan Imbi Bukit Bintang Kuala Lumpur by Best Restaurant To Eat

Bak Kut Teh shops in Kuala Lumpur of late are going thru business transformation. They are involving into full fledge restaurant that not only serves Bak Kut Teh but some other specialty food like Steam Fish Head and other complimentary food to this famous dish. This is due to the changing taste of KL’ites which prefers to have varieties of dishes rather than just one or 2 dish for their meals.

One such restaurant that is undergoing this kind of transformation is Yu Yi Bak Kut Teh Restaurant located at 53-6, Jalan Barat, Off Jalan Imbi, Bukit Bintang, 55100 Kuala Lumpur.

We were invited to sample out some of these specialty dishes.

The night started with the first dish which is their Long Bean Rice, you don’t really get to savour this kind of rice in many places as some shops sells the Yam Rice. I had the opportunity to try this a couple of weeks ago at their branch shop in Jalan Kuching, but here in Jalan Imbi, the fragrant of the dried shrimp was perfectly blended with the long bean and rice.

The taste was mesmerising and you cannot help but go for a second helping. Like the saying goes, you can even eat it on its own. You have to go early in the morning to have this rice as it is a hot item and sells very fast.

Next we have signature Bak Kut Teh in Clay Pot. KL Bak Kut Teh is very different from the Klang version. It is normally serves as a clear broth and strong herbal taste which is what you get. The spare rib used to cook this Bak Kut Teh was, very bouncy and tender. Well, Yu Yi had been around from more than 30 years, since their humble beginning in Old Klang Road. The flavour does not change much as they have preserved the cooking style and ingredients used throughout these years.

Next we had the Hakka Yong Tau Foo. I tried the bitter gourd and on my first bite, I would say that the fish they had used as stuffing was very good and with the right mixture of pork, this makes a good Hakka Yong Tau Foo, Although each piece is at RM1.60 per piece, it is value for money as the filling was quite filled up. The Fried bean curd skin is a little short of expectation though.

For the vegetable dish, we had the Kangkong (Water Spinach) & Belacan Stir-fry. Taste wise, the belacan was very flavourfully mixed with the Water Spinach. The vegetable was still tangy but the chef had used a little too much of sugar, which makes this dish a little sweet, which should not be the case.

As mention, many of Bak Kut Teh shops sell Steamed Fish Head too. Here we had the Steamed Fish Head with Minced Ginger. I am very fond of Steamed Soong (Grass Carp) Fish Head. One of the biggest problems with serving this Soong Fish head is the smell of the mud in the fish. Here, the chef using a unique method (he did not want to tell us how he did it) have successfully overcome this fishy smell and therefore we are able to enjoy this dish which the fish head was very smooth and the flesh was bouncy too.

On a rainy and cold night, the next dish Pork Stomach in Pepper Soup will make your tummy relieved. Normally in other shops, the pepper used is not very strong but here at Yu Yi, your first slurps, will have your senses awaken. For me, it is a tad too strong. According to the chef, the extra strong taste is not due to the use of extra pepper corns put into it but rather than the quality of the pepper corns that are used by the chef in Yu Yi.

Another one of their signature dish is Yu Yi’s Signature Pot. The chef uses garlic soup which is prepared upon pre-ordering. For regular customers, they will usually called in and order this dish in advance as it will required about 40 minutes to prepare. He uses whole garlic and when you eat this garlic, it is very soft and silky too. The broth was very clear and garlicky.

“Drunken” Chicken in Huangjiu (Yellow Wine) is a dish served to women during maternity. This is yet another tummy warming dish. In this restaurant the wine used is a combination of Huang jiu and Hsiao Heng Wine. They do not add any water to cook this, 100% wine is used. So, if you like Chinese wine dishes, this dish will stir you up.

We had the opportunity to sample another creative dish by the restaurant which is called Stirred Fried Black Pepper Neck Meat. If you had been to Thai restaurant, neck meat is one of the choice meats used to BBQ. Here the chef had thinly sliced the meat which had layers of fats and meats and then stirred fried with black pepper. The result, the meat was succulent and it blended very well with the black peppers.

FC Hong
Editor of
Best Restaurant To Eat –
Recommended Dish(es): Clay Pot Bak Kut Teh
Date of Visit: 2013-10-30
Spending: Approximately MYR 25 ()

Our other Bak Kut Teh