Sunday, March 9, 2014

YummY! - Klang Bak Kut Teh @ Kee Heong

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Klang, Selangor, Malaysia - March 2014
On fine weekend a cycling buddy on mine just popped up with the idea that we cycle from Bangsar down to Klang just to have good Bak Kut Teh. Since there are so many good, very good Bak Kut Teh in Klang, which one should we go to. A consensus was reached, it will be Kee Heong at Taman Eng Ann. This is one which a few of us liked very much.
So on an early February morning a few of us met up at Bangsar and it was a go!

Reaching Kee Heong at 8:30 am, we were fortunate that the place was not packed like it usually is. Surprising, as it was still during the Chinese New Year holidays (see, the CNY decorations are still up), probably many are still out of town. And it was mid-week and we have just missed the breakfast crowd, and the lunch pack was still hours away - Lucky us!

Our orders came fast; fast enough to quickly sate our growling stomachs after a 30+km cycle ride (see our bicycles peeping out from the left top corner of the photo, heh! heh!). The bowls of Bak Kut Teh looked so deliciously attractive and we wasted no time in digging in.

My friends had the Pork Ribs that came with three pieces and adequate good soup.
Their opinion: Meet is savoury and with a good bite. Not tough that is, unlike some places that don't cook the meat long enough. Soup has good herbal flavour but not overly strong until its bitter.

Mine came and it was only a single piece; but it was a whopper - huge! It was.... er ... beautiful (I never did imagine that I could say that bak kut teh is beautiful, but the picture tells it too).
I had asked the chef for a soft-bone part (that's where the meat is very soft and juicy), they didn't have that. But what came was even better, a large piece of pork shank with tempting and delicious looking skin on top. Sinful..... but I will go for it; it's not that often that I have Bak Kut Teh.

Flipping the bone over; I was in for another treat. Big strips of meat were hidden behind that alluring skin.
Okay. Enough admiring of the Beauty, let's eat. First, the skin was soft but not gooey soft, it had just enough bite to it. It was not bouncy and was easy to chew. The meat was surprisingly tender and juicy, absorbing the flavour of the soup for a very good balance taste of meaty flavour and herbal goodness.

How good was it? This photo tells it all - gleaned to the bone and I still haven't finished with it, there's still some chewy tendon to gnaw through. I am a greedy old dog, aren't I?
Here I must add that cooking Bak Kut Teh is not easy. Other than the ingredients (some secret to respective outlets), cooking time is important. Cooked for too short a time and the meat is hard and don't absorb the flavour of the soup well. Cooked too long and the meat becomes to soft and all its flavour goes into the soup.

Good Bak Kut Teh always go with good Chinese tea; we had the tea from this cute looking tea cups with pineapple icons.

Overall it was a good meal. Meat all finished, soup drank till the last drop. Fully energised, we are ready to ride back!

Address: 7, Jalan Kawasari 4A, Taman Eng Ann,
41150 Klang, Selangor, Malaysia
Tel: 012-324 3838, 016-3319851 (Johnny Lee)
Hours: 7:00 am to 9:00 pm (Closed on alternate Mondays)

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  1. Looks good, how about Master Hoong Bak Kut Teh, have you try this restaurant?

    1. Thanks for the tip Funny2046.
      Will try that when I have the opportunity.