Bak Kut Teh @ Yap Keat, Subang JayaNovember 22, 2009 | 5,508 views
Yet another Bak Kut Teh post you ask? Don’t fret, this one’s a short and sweet post. For it’s a perfect, rainy Saturday here in Ipoh. And the cravings for something warm, hearty and wholesome can not be any greater. Sigh …. What wouldn’t I do for a serving of piping hot Bak Kut Teh in a claypot brimming with an appetizing array of pork, from the ribs to the tender and fatty cuts, to the offals (innards, intestines, whatever …) and the floating pieces of soaked, crispy yau char kwai (Chinese crullers). Ahhhh … Blissful thoughts.
Yap Keat is a Bak Kut Teh restaurant that is not very new to the scene, yet has been operating almost under the radar (I could not find any review at all on Yap Keat, while googling for the address). Notice I mentioned ‘almost’, for the outlet prides itself from the sufficient media attention courtesy of Axian‘s (of Taste With Jason’s fame) feature on his weekly TV show. There was even a banner hanging at the front porch of the shop, a surefire tactic to lure in the doubtful crowd.
One very interesting fact about Yap Keat is that, one of the Bak Kut Teh maestro here is a CHILD. Yes, probably in his early teens, but you can see his face plastered everywhere in the restaurant, and even the honour of grabbing the spotlight in the photo taken with Jason (check out the banner in front of the shop at the bottom of this post). Amazing feat, for the boy could not be any older than 15 years old.
The Dry Bak Kut Teh (for better understanding on the concept of DRY Bak Kut Teh, consider hopping over to my post on Klang Lek Bak Kut Teh) at Yap Keat was worthy of a mention. Even better than Yap Beng’s in Pandamaran, Klang. And miles better than what we have here in Ipoh. Wait, other than Good Taste Chef in Bercham which also originates from Klang, I notice that I have yet to review the other Bak Kut Teh outlets in Ipoh! Okay …. soon, I promise.
The original soup version of the Bak Kut Teh was but another run-of-the-mill type served in claypots, nothing too fancy but laden with ingredients, and the soup came bubbling hot. A plus point, for some BKT outlets serve theirs lukewarm.
The accompanying sides of blanched lettuce with oyster sauce and fried shallots, ‘Daofupok’ (soft beancurds) and ‘Fupei’ (beancurd sheets) both served with the herbal-ish and aromatic Bak Kut Teh soup, and a plate of smooth white beancurd with drizzles of oyster sauce and onion oil completed the very satisfying meal.
The Claypot Bak Kut Teh (soup version) is priced at RM8.00 / USD2.30 per portion, while the Dry version is charged at RM1/USD0.30 more. Other side dishes one can order here are the fish dishes, such as curry/assam fish, pig’s trotter with vinegar, and other homely favourites that you can select from the pictures pasted on the wall encircling the restaurant.
Notice the small boy in the picture with Jason (in green)? Not a dwarf, but a mini chef.
Address & Contact Numbers :
Restoran Bak Kut Teh Yap Keat
No 5, Jalan USJ 1/19, USJ 1,
47600 Subang Jaya,
Tel No : 012-944 3933 or 012-940 3933.
No specific directions, for I’m not familiar with roads in Kuala Lumpur, let alone Subang Jaya. But this shop is very near to landmarks such as Courts Mammoth, Giant Hypermarket, and even Summit USJ. Any idea?