Motormouth From Ipoh – A Malaysian Food Blog

Peng Heong Hakka Paikut Restaurant in Klang takes pride in its impressive 16 years run in the gourmet scene, previously operating at a stall on Lorong Gudang Nanas in Klang. The humble stall has since into its own premise, a corner lot on the same road off Jalan Pasar in Klang.

The exceptionally tender, almost melts-in-mouth texture of the spare ribs marinated and served with a sweetish gravy – Spare Ribs King, no doubt.

“Paikut” refers to spare ribs, and at Peng Heong, their signature Spare Ribs King is a boneless fillet of tender pork served in a variety of portions. Priced from RM6, onwards for a serving, one can opt for the bigger portions at RM8, RM10 and RM20 respectively, proportional to the chunks of meat served with their traditionally-concocted sweet and savoury sauce.

Mr Yong, or William Yong, the proprietor of the shop, adopted the recipe from his grandfather 30 years ago. Their main principle of assuring that “the meat base had to be tender, sweet upon entering the mouth, not sticky and easy to chew” is still being religiously adhered to after all these years.

The tender fillet of spare ribs cut had us wondering how much time and energy had been spent on the tenderizing process, or is there some other skillful handling that not only manages to soften the meat so impressively yet not much chewing was required? Some may find the accompanying sauce a little sweet (which is what they intended them to be), hence you can choose to have the sauce served separately, or omitted. After all, the ribs are marinated with plentiful of seasonings  (supposedly 17 different flavours!) that practically, no extra flavouring ingredients is necessary.

The turquoise facade of the shop, the menu with the smiling chef (Mr Yong), their patented chilli/sambal sauce and the disappointing Sambal Kangkung (Water convolvulus/Morning glory) (RM6)

Other than their signature Spare Ribs, Peng Heong is also serving an array of Hakka dishes, such as Vinegar Pork Trotters, Hakka Meatballs, Assam Fish, Claypot Curry Mutton/Chicken and many more. All of the dishes are printed vividly on the menus, complete with pictures and descriptions, therefore do not fret if you’re not one who speaks Hokkien or fluent Mandarin (like yours truly). Just point and voila! Got yourself a spread fit for a king. Or a Hakka king. Whatever.

The clean and bright ambience of Peng Heong Hakka Paikut Restaurant in Klang

Hakka Meatballs aka ‘Zhar yuk’ @ RM1 each

The Hakka meatball is a type of food from my childhood days, that had been lost with time and very seldom seen in most Chinese eateries nowadays. Still vaguely remembers the delightful balls of fried, golden mash of meat done to perfection by my mother way back when she still cooks. The Hakka fried pork meatballs at Peng Heong were crisp on the outside, and warm on the insides. Dipped into the homemade chilli sauce, the meatballs make perfect snacks for the little ones.

Claypot Curry Mutton RM6 (small portion)

Fancy ordering curry mutton in a Chinese restaurant, and a HAKKA one at that? Well, at Peng Heong, you can do so. And be pleasantly surprised by the perfect blend of spices and the rich gravy coating the tender cubes of mutton and potatoes. Almost passed off as those being served in Indian restaurants, with the strong, gamey taste of the mutton complemented well by the golden-reddish curry. Get yourself some white rice, and watch yourself go!

Gives a whole meaning to the word ‘Piping Hot’ !! (Vinegar Pork Trotters @ RM9)

The classic Hakka dish, Vinegar Pork Trotters was served in a claypot, arriving on the table still bubbling hot. A steal, considering RM9 can probably only net you a piece or two of pork in most restaurants. Though the dish could do with more vinegar added for good measure. I prefer my vinegar pork trotters slightly more sour than the usual. Not sure about the local tastebuds though.

How wrong? LOL. Ironically, a non-Halal outlet so near to the grand majestic mosque

The meal came to RM45 for the four of us, including rice and drinks. And for your information, the meal was actually at about 9am. Yup, it was BREAKFAST! Funny people eat Bak Kut Teh, rice and dishes, etc so early in the morning. Thankful I did not have to work right after, or else for sure you’ll find saliva stains on my table. Zzzzz ……….

Peng Heong Hakka Paikut Restaurant

No 2, Lorong Gudang Nanas, Off Jalan Pasar,

41400 Klang, Selangor, Malaysia.

Tel No : 6019-260 0855, or 6012-236 9855.

Here’s a GOOGLE MAP for easy reference.

“If you haven’t tried their famous Spare Rib yet, don’t call yourself the gourmet king yet!”

(quoted from their History section in their menu)