Tag Archives: bak kut teh

Eat to your heart’s content when you are in Taman Eng Ann

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Hari ini dalam sejarah

My father’s driving licence in early ’70’s when Taman Eng Ann was known as Eng Ann Estate where our family house was in No. 10, Jalan Merbok.

Perhaps Taman Eng Ann was one of the oldest if not the oldest Taman in Klang.

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These are some of my classmates since 1971 when we were in standard 1 from School 1 in Taman Eng Ann School and this year we celebrated our 46 years of friendship.

The school we were in was built in the early 1960s, started operating in 1963 and was previously called Sekolah Rendah Kebangsaan Jenis Inggeris Jalan Batu Tiga, Klang.
In 1967, the school was divided into School 1 and School 2 as to accomodate the increase in pupils.

Today the school is called S K (1) Jalan Batu Tiga, Taman Eng Ann, Klang.


Breakfast

All happiness depends on a leisurely breakfast.

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This Hainanese coffee shop is bestowed with slightly more than half a century’s worth of legacy in Taman Eng Ann of Klang. It was known as Heng Lee Coffee Shop back in 1963. This is the only coffee shop which I still have memory of when I was still residing there until mid of 1973 when we moved out. At that time I was only 8 years old.

Breakfast here is an ensemble of thickly brewed coffee, tea or Hainanese Tea which in its essence should be renamed to ‘cham’ and not forgetting the half-boiled eggs with runny yolks to envelop the toasted breads sandwiching a cold slab of butter and ‘kaya’.

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Lunch

When people you greatly admire appear to be thinking deep thoughts, they probably are thinking about lunch.

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Pan Mee, literally means flat noodles. With the help of a noodle flattener, the dough can be extruded to flat noodle strands – thick or thin. The strands of noodles are then cooked in a boiling broth and served together with all the other essential ingredients.

In this stall this young lad offer something which is not common – the charcoal and pumpkin pan mee. I prefer the charcoal done in the dry version and the pumpkin with broth. Yummy!


Dinner

My favorite thing is to have a good dinner with friends and talk about life.

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The Chicken Rice is served with sliced cucumber, homemade chili sauce and pounded ginger and dark soy sauce. There are different variants of rice as well, including the aromatic ‘oily rice’ and the rice balls. Chicken rice must be accompanied with a bowl of soup and we ordered additional chicken gizzards and livers. As for the chicken itself we opted for the free range chicken.


Supper

After dinner we wait for a while and after supper we walk for a mile.

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Mamak culture

You can’t claim to have been to Malaysia if you have not visited a Mamak stall. The Mamak Phenomenon is the hottest, and probably the longest lasting “cultural” scene in the country. To see and understand the true meaning of “melting pot”, you’ve got to pop by at the Mamak stalls when in the neighborhood.

The term ‘Mamak’ is widely used to describe Indian Muslims. Its known to be a confluence of Indian and Malay culture and is derived from the Tamil word for maternal uncle, or ‘maa-ma’.

Typically the locals including Chinese and Malays sometimes call the Mamaks, “Ah neh”, which means brother as a mark of respect. The Malays, address them as “Bang” which is the short form of “Abang”, meaning brother.

The Mamak culture is extremely popular among young adults and teenagers who find it a safe place to hang out with friends during the night and also because it is quite affordable. The modern Mamak stalls have a cafe aspect, which are furnished with decent seating arrangement and televisions which lets them catch the latest programs or live matches as they dine.

Most Mamak stalls start their business at about 5 PM and remain open till midnight, and the ones that are similar to cafes usually operate 24 hours a day.

This Mamak stall beside 99 Supermart in Taman Eng Ann is one of the oldest here.

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This Mamak stall serve some delectable delicacies like Roti Canai, Nasi Lemak, Mee Goreng, Mamak Rojak, Thosai, Indo-Mee, Ayam Goreng, Teh Tarik and more.


 

Medan Selera Taman Eng Ann

A convenient place to indulge in a wide range of good quality and tasty street food at a low cost. A fantastic food court where you can get anything from a snack, a desert to a full meal predominantly Chinese Malaysian dishes.

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This place is usually super packed with hungry people during peak hours.

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2 of the most popular stalls – the Popiah and Yong Tau Foo stalls.

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Popiah, Asam Laksa, Curry Laksa and Kedondong Juice.

Lin Chee Kang and Chendol

Basically there are more items here that are good like the mixed fried noodles, Char Kueh Teow, Chicken Rice, fried banana fritters and such, Beef noodles and much more.


 

Bak Kut Teh

How can I blog about the good food in Taman Eng Ann without mentioning Bak Kut Teh at all. Fortunately we have a fantastic restaurant offering just that.

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I like the dry Bak Kut Teh which were prepared with dried chilies and cuttlefish with the addition of fried shallots to give it a boost of aroma. It’s also a lot spicier as well.

As for the soup version I prefer them to be in the bowl rather than in the claypot as to maintain the original taste of the thick aromatic spice broth. As for the meat choices if you order the ribs and big bone you can never go wrong.


 

Chee Cheong Fun/Yong Tau Foo

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Chee cheong fun, or rice rolls, are one of the most accepted and loved Chinese dishes in our nation. Chee cheong fun are essentially steamed rice rolls that are served with a savoury or sweet sauce. The Cantonese version (or Hong Kong Chee Cheong Fun) is usually filled with either prawns or mince. Our local version, instead, is hollow but served with sesame seeds and a prawn pasted based spicy-sweet sauce.

Yong tau foo is of Hakka origin where fish paste is used as stuffing in tofu, bitter gourd, brinjal and fresh chilli.

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The selection of Yong Tau Foo here is among the biggest I’ve seen anywhere. There’s green chili, brinjal, bitter gourd, fuchok, pork skin, various types of fishball/meatball, deep fried stuff, tofu, cuttle fish, and even kangkung, spoilt for choices really.

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This is a family run business and so you can rest assured that the quality of food is consistent and taste great all the time.


 

Taman Eng Ann is a food heaven for food lovers and when you are there just find the first place available to park your car as parking can be a difficult chore. On the plus sign every eatery are only a stone throw away from each other.

Bon Appetite!

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Bak Kut Teh – Restoran Grandpa

 

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This restaurant is very famous for it’s Bak Kut Teh in Selayang, Batu Caves near Kepong but I am not here to eat the Bak Kut Teh for obvious reason, I am from Klang.

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Claypot Curry Fish Head is one of the many popular dishes in Grandpa’s restaurant. Wow! tasted really hot and spicy full of aroma that really goes well with a plate of plain rice.

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In addition we had the Pork Leg Stew which was recommended by the waitress. The meat was tender and juicy.

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Pepper Soup with Pork Stomach which was very fiery.

Generally the food was pretty good and I am sure the Bak Kut Teh was good too although we did not order it but I managed to ask for a bowl of Bak Kut Teh broth just to indulge my curiosity and the taste was not too bad actually.

 

Restoran Grandpa

No. 2-S, Jalan Bidara 1,

Taman Bidara

68100 Batu Caves

Selayang

Selangor

Bak Kut Teh/Tai Chow – Kedai Makanan O-Cean

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This Bak Kut Teh restaurant has been in existent for as long as I could remember and still going strong. One of my favorite Bak Kut Teh shop. They are popularly known as Ah Poh Bak Kut Teh by the locals here. Breakfast and lunch are served everyday.

Sometimes they do open for dinner when the Tai Chow takes over at 5.30pm. The Tai Chow is operated by 2 elderly couple without any additional workers. The man does the preparation and cooking whereas the woman does the rest. I sometimes imagine how they can managed all this by themselves. I salute them! The one dish I always order when I eat there is the  Dried Fried Fish Meat White Mee Hoon.

Kedai Makanan O-Cean

44, Lebuh Setaka,

Taman Chi Liung

41200 Klang

Selangor

Bak Kut Teh – Ah Her Bak Kut Teh

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They come in small bowls of different parts of the pig. From ribs to pork belly to intestines and other parts. You have to order them separately and one bowl is about one person’s portion.

As you can see, this version of Bak Kut Teh does not come with a lot of soup and no, you can’t add soup and here’s why. These moist, juicy, flavourful pieces of pork are braised in these thick herbal liquid that is impossible for you to request for more. They are not your typical extra soupy Bak Kut Teh that you can get around Klang.

One of the best in Pandamaran.

Ah Her Bak Kut Teh

Junction of Jalan Pandamaran and Lorong Chiniah,

42000 Pandamaran,

Port Klang,

Selangor

Bak Kut Teh – Restaurant Siong Huat

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Youtiao, also known as the Chinese cruller, Chinese oil stick, Chinese doughnut, Yaw Char Kway/Cakwe/Kueh/Kuay, and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and in other East and Southeast Asian cuisines. These are eaten while waiting for the main dishes.

The main dish with broth and dry version of bak kut teh

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Side dishes mainly seafood and vegetables.

Restoran Siong Huat Bak Kut Teh is a mini steel structured warehouse built under a big tree-spacious with many ceiling fans to keep their customers cool and comfortable-a private covered car park and an open kitchen. A very clean environment for an eating place. The food here is generally very flavorful and lots of choices.

Restoran Siong Huat Bak Kut Teh

Jalan Tengku Badar,

Kawasan 13,

42000 Port Klang,

Selangor

Bak Kut Teh – Restoran Yi Xin Ge Bak Kut Teh

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Claypot red wine pork liver

The soup here is clearer, slightly sweeter with a strong herb taste. It is more recommended to those who like their Bak Kut Teh with flavor leaning more towards herb than heavy flavor. Personally I love the aroma and the meats are very fresh. Free flow of soup is a plus.

Restaurant Yi Xin Ge Bak Kut Teh

23, Jalan SS4D/2

People’s Park,

Kelana Jaya,

Petaling Jaya

Selangor

Bak Kut Teh – Klang the home of Bak Kut Teh

The Original Bak Kut Teh

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VISIT any well-known bak kut teh outlet in Klang, and it’s likely to be run by a Lee. This is because a man named Lee Boon Teh brought bak kut teh to Klang from Fujian, China in the 40s. He had seven sons who had branched out to set up their own businesses, some of which are now being run by third generation Lees. Lee set up his bak kut teh stall at an intersection between the Klang train station and the Klang South police station in 1945 to serve the early Chinese immigrants, many of whom had also come from Fujian.

 “I have not changed anything and have kept to the same spices and methods of cooking used by my grandfather,’’ said the reserved man, who wanted to be known as only Lee.

The shop is dilapidated and run down but it gets a steady flow of regular patrons from early morning until closing time at about 2pm.

Lee, who runs the business alone, said he is not keen on publicity because he worries he would not be able to manage if there were many new customers to his shop.

“My children are all graduates and not involved in the business. They have their own careers,’’ said the 58-year-old.

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Although the dish, traditionally comprising various cuts of pork, slowly simmered in fragrant Chinese herbs, has been modified in many ways all over the nation as well as in Singapore over the years, it is only in Klang that you can get the real deal.

At Kedai Makanan Teck Teh, chunks of meat in herbal broth are served in porcelain bowls with a helping of plain white rice just as the founder had served the hardworking Chinese immigrants who came to build new lives in the then Malaya decades ago.

Bak kut teh enthusiast Lee Kew Peng whose family is also in the business, said when the dish was first brought to Klang from China, it was known merely as bak kut (pork bone).

“Since it was brought in by Lee Boon Teh, it was known as bak kut teh, meaning it was his dish.

“Over time, the Teh became part of the dish’s name,” said Kew Peng.

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Teck Teh 

Jalan Stesen 1, Kawasan 1, 

41000 Klang

Selangor


 

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This Bak Kut Teh restaurant in Klang is famous for two things: its potent broth, and its stinginess in providing extra broth. This the original way to eat bak kut teh which comes in a bowl. My kind of bak kut teh.

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Mo Sang Kor

41, Jalan Bangan,

Taman Berkeley

41150 Klang

Selangor


Only opens after 5pm

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Samy & Min Bak Kut Teh is among the best bak kut teh in Klang. Their soup is sinfully thick, tender pork and flavourful soup. Do come here early especially during the weekend as the waiting time is long. I do recommend to come around 5.00pm during weekend to avoid the crowd.

Business hours: 5.00pm until 9.00pm. Closed on monday.

 

Restoran Samy & Min Bak Kut Teh

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100, Jalan Mahogani 1/KS7

Bandar Botanic

Klang 41200

Selangor


 

Dry Claypot Bak Kut Teh

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Yap Beng Bak Kut Teh’s pride is the much-celebrated dry claypot Bak Kut Teh that is savoury and sweet with just the right hint of spiciness.

 

Restaurant Yap Beng

Lorong Nipas,

Bandar Baru Pandamaran

42000 Klang

Selangor


 

All day long dining

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Both the wet and dry version are available here and the restaurant is opened from 7am till 8pm practically you can get to eat anytime of the day. This place is super pack especially during lunch time.

 

Weng Heong Bak Kut Teh

28 & 30, Jalan Batai Laut 5,
Kawasan 16, Taman Intan,
41300 Klang.


Midnight Bak Kut Teh

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Bak Kut Teh can be eaten anytime of the day even after midnight that’s the reason why people in Klang named Chong Seng Bak Kut Teh as “Midnight Bak Kut Teh” They will only serve you after midnight.

 

Chong Seng Bak Kut Teh

Emporium Makan

Jalan Raja Hassan,

41400 Klang

Selangor