We were recently introduced to this bak kut teh place through one of our foodie, it is his favorite daily breakfast place. Located at Desa Aman Puri in Kepong, Restoran Bak Kut Teh Yap Tong Klang has over 20 years of experience in serving bak kut teh.
It started selling from only RM 2.30 per bowl in Tanjung Karang, Kuala Selangor and then moved to Puchong. Ever since, the owner has expanded to four branches in Klang and one in Desa Aman Puri.
As a typical pairing, freshly brewed hot Chinese tea is a must and it goes down well with a bowl of pork-laden bak kut teh soup.
While mixture of bird's eye chilies, minced garlic, soy sauce and thick dark soy sauce provides the extra kick when taken together with bak kut teh.
The bak kut teh here is served the traditional way, in porcelain bowls and not claypots. Big bone / Tai kuat (RM 11), the first thing that struck us were how HUGE the bone of meat was.
Small Bone / Sai Kuat (RM 11), similar to tai kuat but only smaller in size.
Pork Intestines / Chu Cheong (RM 11), cooked with the aromatic bak kut teh herbs until it reaches a nice bite. It was stuffed with 7 - 8 layers of pork intestines to create a thick chewy texture without any offensive after-taste. Most places failed in preparing this tedious dish well as it requires alot of cleaning.
Pork Stomach / Chu Tou (RM 11), a little too chewy for us but it was okay for those who enjoy to exercise their jaws.
Pork Rib / Pai Kuat (RM 11), it wasn't tender enough for us but it was decent.
Pork Belly / Fa Yuk (RM 11), cooked till soft with layer of sinful fats.
Soft Bone / Yuen Kuat (RM 11), still could do with a few more hours of cooking to make it more tender.
Pork Knee / Chu Keok Wan (RM 11), this was probably one of the most tender cut with a nice balance of fats and soft skin.
Dry Bak Kut Teh (RM 11), a different beast cooked in a claypot with thick dark soy sauce, dried chilies, lady fingers and tender pork belly.
Pork Kidney / Chu Yu (RM 12), this dish sent our salivary glands into overdrive! Timely cooked till perfection in a claypot with sesame oil, ginger, cooking wine and dark soy sauce. These thick crunchy slices of pork kidney is best eaten right away! They are very quick to cook and overcooking will make it chewy like squid instead.
Bean Curd Skin / Tau Pok (RM 3), a common must-have side dish for bak kut teh.
Steamed Red Mullet with Lime and Onions (RM 4.50 / 100gm), interestingly steamed with lime pickled onions and soy sauce to create a wonderful intermingling flavor.
Steamed White Bean Curd with Oyster Sauce (RM 5), white silken tofu topped with fried shallots, chopped scallions and oyster sauce - simplicity at its best.
Bak kut teh is typically eaten with Steamed White Rice (RM 1) or onion oil rice.
Overall, we felt it was average and the meats weren't tender enough for us. Maybe cooking them extra few hours might just do the trick. The soup was okay but certainly not for those who prefer the thick and dark robust version.
The owner explained that their soup is cooked for hours without adding any dark soy sauce and chicken feet. According to him, some of the bak kut teh joints use excessive dark soy sauce and chicken feet in their soup to create the dark, thick and sticky consistency.
Verdict: Bak kut teh has many variations, some like it black, some like it strong and thick, some like it light and some prefer a lot of dong quai herbs. Never know, you might have just found your perfect penchant of bak kut teh here.
Address:
15-A, Jalan Desa 2/8,
Desa Aman Puri,
52100 Kepong,
Kuala Lumpur
Tel: 016-627 5777 / 016-651 5777
Business Hours: Opens Mon - Fri from 10am - 2.30pm and 6pm - 9.30pm. Sat, Sun and Public Holidays from 9am - 2.30pm and 6pm - 9.30pm
Pork Free: No
Taste:
Value:
GPS: 3.209364, 101.616411
Map:
View Eat Lah Food Map in a larger map
It started selling from only RM 2.30 per bowl in Tanjung Karang, Kuala Selangor and then moved to Puchong. Ever since, the owner has expanded to four branches in Klang and one in Desa Aman Puri.
As a typical pairing, freshly brewed hot Chinese tea is a must and it goes down well with a bowl of pork-laden bak kut teh soup.
While mixture of bird's eye chilies, minced garlic, soy sauce and thick dark soy sauce provides the extra kick when taken together with bak kut teh.
The bak kut teh here is served the traditional way, in porcelain bowls and not claypots. Big bone / Tai kuat (RM 11), the first thing that struck us were how HUGE the bone of meat was.
Small Bone / Sai Kuat (RM 11), similar to tai kuat but only smaller in size.
Pork Intestines / Chu Cheong (RM 11), cooked with the aromatic bak kut teh herbs until it reaches a nice bite. It was stuffed with 7 - 8 layers of pork intestines to create a thick chewy texture without any offensive after-taste. Most places failed in preparing this tedious dish well as it requires alot of cleaning.
Pork Stomach / Chu Tou (RM 11), a little too chewy for us but it was okay for those who enjoy to exercise their jaws.
Pork Rib / Pai Kuat (RM 11), it wasn't tender enough for us but it was decent.
Pork Belly / Fa Yuk (RM 11), cooked till soft with layer of sinful fats.
Soft Bone / Yuen Kuat (RM 11), still could do with a few more hours of cooking to make it more tender.
Pork Knee / Chu Keok Wan (RM 11), this was probably one of the most tender cut with a nice balance of fats and soft skin.
Dry Bak Kut Teh (RM 11), a different beast cooked in a claypot with thick dark soy sauce, dried chilies, lady fingers and tender pork belly.
Pork Kidney / Chu Yu (RM 12), this dish sent our salivary glands into overdrive! Timely cooked till perfection in a claypot with sesame oil, ginger, cooking wine and dark soy sauce. These thick crunchy slices of pork kidney is best eaten right away! They are very quick to cook and overcooking will make it chewy like squid instead.
Bean Curd Skin / Tau Pok (RM 3), a common must-have side dish for bak kut teh.
Steamed Red Mullet with Lime and Onions (RM 4.50 / 100gm), interestingly steamed with lime pickled onions and soy sauce to create a wonderful intermingling flavor.
Steamed White Bean Curd with Oyster Sauce (RM 5), white silken tofu topped with fried shallots, chopped scallions and oyster sauce - simplicity at its best.
Bak kut teh is typically eaten with Steamed White Rice (RM 1) or onion oil rice.
Overall, we felt it was average and the meats weren't tender enough for us. Maybe cooking them extra few hours might just do the trick. The soup was okay but certainly not for those who prefer the thick and dark robust version.
The owner explained that their soup is cooked for hours without adding any dark soy sauce and chicken feet. According to him, some of the bak kut teh joints use excessive dark soy sauce and chicken feet in their soup to create the dark, thick and sticky consistency.
Verdict: Bak kut teh has many variations, some like it black, some like it strong and thick, some like it light and some prefer a lot of dong quai herbs. Never know, you might have just found your perfect penchant of bak kut teh here.
Address:
15-A, Jalan Desa 2/8,
Desa Aman Puri,
52100 Kepong,
Kuala Lumpur
Tel: 016-627 5777 / 016-651 5777
Business Hours: Opens Mon - Fri from 10am - 2.30pm and 6pm - 9.30pm. Sat, Sun and Public Holidays from 9am - 2.30pm and 6pm - 9.30pm
Pork Free: No
Taste:
Value:
GPS: 3.209364, 101.616411
Map:
View Eat Lah Food Map in a larger map
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