where and what to eat lah?

Pin It Tweet

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

Pin It Tweet

Restoran Woo Ng Kee is a third-generation family run business located in Taman Ehsan, Kepong. Finding the location of this restaurant was not an easy thing - especially if you are not familiar with the roads in Kepong. But once you get there - you will find that you are in the right place for some of the best traditional Chinese food.


As soon as you walked in, you are greeted with a warm and old school environment feeling reminiscent of restaurants from the old yesteryears.


With over 60 years of history, Restoran Woo Ng Kee first started as a humble roadside stall at Pudu and later moved into Taman Ehsan for the past 26 years.


The second generation owner chef, Mr. Woo Hee Chow is a humble and nice person. His always-smiling and charismatic presence made us all felt welcome and comfortable.


The owner was not only an inventive chef, he was also quite creative in naming his dishes. Some of the extraordinary ones are "Mei Lan, Mei Lan, Wo Ai Ni" (梅兰梅兰我爱你) and "Pig Dog Friends" (猪朋狗友).


Restoran Woo Ng Kee also specializes in roasting, mainly roast duck, pei pa duck and roast chicken. Apparently, the famous Onn Kee roast duck in Kepong Baru is actually Mr. Woo's brother.

Traditional cold platter (七彩大冷盘, RM 70), the presentation of our first dish was visually stimulating. Made of tender kampung chicken, fresh prawns, abalone slices, garnished with cilantro, century eggs, sliced pickled gingers and topped with a thin gelatinous layer.


Adding a final touch over it by pouring a special concocted tangy and sweet chili sauce. This tantalizing dish was traditionally served at Chinese wedding banquets but over the years, it was replaced with the current Four Season platter.


The taste came from every directions, it was mind blowing amazing and I specially love the extra-kick by mixing it with some hot Chinese mustard. I am already craving for another round but to prepare this dish, remember to call up for advanced reservation.


"Pig Dog Friends" (猪朋狗友, RM), braised pork knuckle in traditional spices used to cook dog meat. Thankfully, no dogs were involved. These delicious pork knuckle were braised till tender and fully flavored.


"Kwai Fah Chi" (桂花翅, from RM 30), "shark fin" with crab meat and scrambled egg. I personally don't fancy kwai fah chi but eating it with fresh lettuce wrap was a new experience.


Pomfret fish in 3 styles (大斗鲳一唤三味, RM 170), thinly sliced fresh pomfret rolled around slices of carrot, black fungus and delicately tied with a strand of chive. Then carefully placed into the steamer over a thin layer of steamed egg. Both the fish rolls and steamed egg were perfectly cooked and timed till perfection! This time-consuming dish was indeed a test in skill and requires lots of effort and attention. Recommended to reserve in advanced and preferably during weekdays.


The other two styles, the leftover meat stir-fried with onions and black pepper while the bones were deep-fried till golden brown crispy. The deep-fried fish bones were nicely seasoned, tasty and a perfect delight to go with some beers.


Pei pa (香脆琵琶鸭) roast duck (RM 38 full). Unlike the usual roast duck, the pei pa roast duck is roasted butterflied on both sides. With slightly charred aromatic flavors on both sides, it is great for those who enjoys sucking up the bones. The skin was crispier and the meat was drier but still reasonably tender.


Sizzling Saigon prawn (铁板西贡虾球, from RM 18), fresh succulent prawns cooked in a sweet and sour spicy Saigon sauce. According to Mr. Woo, the sizzling plate is made of copper plating that are longer lasting and rust free nature. While most of the cheaper sizzling plates outside are prone to rust and a potential health risk. A real shocker for me. Okay, no sizzling plate from now onwards.

Silky smooth soft tofu with minced pork, salted egg and dried shrimp (RM 10), it was delicious over rice.


Braised pork knuckle (红烧猪手, RM 35 for half and RM 70 for full), braised to perfection for 10 hours until soft and tender with a layer of firm skin.


Roask duck (RM 9.50 for quarter), generously carved full flavor tender juicy meat with a crispy glazed skin. I personally preferred this more than the pei pa roast duck - it was more succulent and stronger herbal aroma.


"Mei Lan, Mei Lan, Wo Ai Ni" (梅兰梅兰我爱你, RM ), stir-fried kailan mixed with minced pork, sweet and salty preserved mustard cabbage. Simple dish but creatively combined together.


Chinese style curry fish head (RM ), another must-have dish in Restoran Woo Ng Kee. With fresh fish head pieces, lady fingers, long beans and bean curds cooked in a thick curry gravy rich in coconut milk. Not too spicy and I love soaking my rice with these curry!

Verdict: Definitely a worthy place for traditional comfort Chinese cuisine and I won't be surprised if I come back for more!


Address:
545, 546, 547 Jalan Ehsan 3/7,
Taman Ehsan,
52100 Kepong,
Selangor
Tel: 03-6274 2305
Business Hours: Opens daily from 11am - 2:45pm and 5pm to 11pm. Close every Thursday.
Pork Free: No
Taste:
Value:
GPS: 3.22116, 101.623906
Map:

View Eat Lah Food Map in a larger map