Klang Lek Bak Kut TehOctober 8, 2009 | 7,276 views
In my last post, I compared Telok Pulai Bak Kut Teh on Jalan Teluk Pulai, and a spinoff (?) in Taman Intan, which is easily accessible from the Federal Highway. But along the row of old, somewhat dilapidated shophouses on Jalan Teluk Pulai in Klang, lies ANOTHER gem of a Bak Kut Teh outlet, simply named; Klang Lek.
Klang Lek Bak Kut Teh -A rather spacious restaurant that’s shady and cooling, with less attitude to boot
The You Tiao (fried crullers) came in a fuss-free plastic bag, typical brew your own Chinese tea, the slightly-oiled rice with the thick, dark and sweet soy sauce, and digging for treasures under the pot of black gold?!
Surprisingly, this 30 years old plus shop was not as crowded nor as pretentious as the others. Simple and laidback, I felt compelled to sing praises on the sheer comfort of having my BKT fix here. No waiting for tables, no rushing to sip your cup of tea just so the family of 10 who had been eyeing your table can finally rest their steely glances, and certainly no problem with parking. This row of shop facing Jalan Teluk Pulai, is located right in front of a residential area. But don’t go parking in front of people’s gates and claimed that J2Kfm told you so.
The DRY version of Bak Kut Teh – A stronger, pungent creation with a thick, almost caramelized gravy clinging onto the cuts of meat, dried chillies, ladies fingers, and dried cuttlefish.
Klang Lek Bak Kut Teh serves the usual BKT in claypots, or in bowls, according to your preference. And on top of that, they serve the DRY version of Bak Kut Teh as well, in claypots no less. I’ve tasted a few dry BKT, both in Klang, Subang, and even in Ipoh. But I have to admit, Klang Lek’s interpretation of the dish was spot-on. Very strong flavours from the glistening thick gravy flavoured with herbs (much like BKT’s recipe, but continuously boiled/heated until dried up). The bits of dried cuttlefish added a decent hint of pungency, with a different texture to the dish. For those who have not tried the DRY version of BKT, just imagine any Kung Pou style of dishes, with a heavier taste.
And the tender cuts of meat in the claypot of goodness
Klang Lek managed to cook up a rather delicious concoction of Bak Kut Teh as well. The soup was slightly thicker than the Teluk Pulai’s version, with generous cuts of meat, a single portion was priced at about RM8-9 (I don’t think there was a receipt issued for this meal), while the DRY version was priced at 50 cents more.
So where’s your favourite haunt for good old Bak Kut Teh in Klang? Or Kuala Lumpur for that mattter?!
Klang Lek Bak Kut Teh
27, Jalan Teluk Pulai,
41100 Klang, Selangor, Malaysia
Opening hours : 7.30am – 9.00pm.
Tel No : 012-2293 826
Here’s a GOOGLE MAP to Klang Lek Bak Kut Teh