I ate: Klang Bak Kut Teh

Bak Kut Teh dish born and bred proudly in Klang and enjoyed all over Malaysia and imported overseas in some cases. Its a common sight these days to see hawker stalls selling their own rendition of this humble dish but i was more interested in the true taste of what its original flavour was really like. So i was summoned in the most ungodly hour of 630am on a friday morning to head down to the birth place of this dish Klang.

At the safe hands of a local friend we were pointed in the direction of a reputable BKT joint,Teluk Pulai Bak Kut Teh. Not to sure about the location of this particular restaurant im not too sure but google map might work!

Naturally orders for the usual soup and dry versions were made promptly along with the usual sides of yau char kway and yiu mak choy. Coming to these restaurants and watching the kettle of water to fill your tea boiling precariously next to you sorta completes the whole experience itself.

The soup didnt fail to dissapoint, thick, herby, packed with lots of oomph in each taste with the centre piece of huge pork meat good enough to wake a man half asleep to truly savour its flavours.

As for their interpretation of the dry version which is not a klang original was probably just average. Definitely tried better ones around KL. To me it somewhat lacked that certain amount of spicyness to meet my threshold.

Vegetables were probably just part of my health conscious getting the best of me as for the yau char kway and the chicken feet did add up to the whole sum of the meal giving an extra boost of satisfaction.

The whole idea of waking up at 630 am and going all the way down to klang with a bunch of friends pretty much exaggerated the experience of the entire meal itself. As to whether it was the best of BKT’s i tried i’d think not but definitely did meet my expectations and did set a better gauge for assessing future BKT’s.

Location:

Restaurant Teluk Pulai Bak Kut Teh
32, Jalan Batai Laut 5,
Kaw 16, Taman Intan,
Klang Selangor

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