Motormouth From Ipoh – A Malaysian Food Blog

And I thought I had them all. The BEST of them, so to speak. And then came the hoo-ha on a certain Klang Bak Kut Teh (bored of kept on repeating myself what Bak Kut Teh is, so read it up here on Wikipedia) that finally broke out of its mould; venturing not only out from the township of Klang with a branch in Puchong, but possibly the first Bak Kut Teh outlet to open in a food court of a major shopping complex – Hutong @ Lot 10.

(Though some might beg to differ, as Pao Xiang Bak Kut Teh have branches in One Utama, Pavilion, Centro Mall etc, and in Penang, there is a branch of BKT in shopping malls named Rou Gu Cha King or something)

Mo Sang Kor Bak Kut Teh @ Pandamaran – Hokkien-style Bak Kut Teh that is thicker, darker in colour, and with a punchy, robust flavour you can’t forget after the first sip. Take that in a positive light, or vice versa.

I spied Mo Sang Kor at their Berkeley Garden branch, back when we went for a sample of Pao Xiang’s novelty of a BKT, with the pork cuts all tied up in the cooking process. I lost all hopes in BKT served in bowls (which by the way, happens to be the most traditional way of serving them, NOT in claypot … or so the die-hard, true-blue fanboys would say). Only Seng Huat; the one under the Klang bridge managed to impress, but the others have faltered.

Ah Xian said it’s good, the auntie could not care less in the presence of Motormouth, and wondering how the BKT feast fared? Read on …….

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Darting across the jam-packed restaurant spanning a few lots, this ‘macha’ clearly threw all caution to the wind, oblivious to the snapping camera, daggering stares, and erm ….. matter of hygiene.

Since I was ranting on a strong contender for Ipoh’s best chapati in my previous post, kindly allow me to follow up with this restaurant tucked in the midst of a residential area in Pandamaran of Klang. I.V. Restaurant is the name of the restaurant, and there is no doubt as to what they’re famous for.

The words ‘Roti Canai Pandamaran‘ was emblazoned on the apple green signboard, proudly/patriotically flagged (literally) with our beloved Malaysia’s and the state of Selangor’s flags in an alternating manner.

Good thing was, the Teh Tarik (Frothy Pulled Milk Tea – A Malaysia’s favourite beverage) was never earth-shatteringly sweet nor reeking of condensed milk. Rather, all the beverages at I.V. Restaurant were of reasonable level of sweetness. Possibly thanks to the largely Chinese clienteles?

I first read about this comparatively-obscure Halal Indian restaurant from Criz Lai’s blog. I did not think much of it, but after a good many extravagant Klang Bak Kut Teh meal for breakfasts, one can’t help but to seek for a simpler, fuss-free (preferably meat-less) breakfast.

And was I grateful enough for reading that post from Criz …. !! CONTINUE READING THE REST OF THIS ENTRY »

Friday is HERE !!! Darn those cravings for anything porky, the meatier/fatter the better !!! Why can’t I find a worthy Bak Kut Teh here in Ipoh? So for today, let’s drool over some of Klang’s (hands down, the CAPITAL of delicious Bak Kut Teh in Malaysia!) signature BKT outlets, strewn all over the town. Last I heard there are HUNDREDS of them in Klang alone. Almost at every nook and corner, every turn of the junction; you know you won’t be deprived of one of Malaysia’s MOST prolific breakfast of choice.

Big Bones, Small Bones. No Bones? The various cuts of porky goodness one can pick from a myriad of cuts. If you’re not sure, just ask for recommendations. Or walk over to the counter at the front portion of the shop, and pick your meats.

One of the oldest outlet serving BKT in Klang has to be Seng Huat, fondly referred to as the “Bak Kut Teh Under the Bridge“. Widely acknowledged as THE origin of Bak Kut Teh by many, this restaurant has been around for more than 60 years! Astounding right? It’s probably the essence of the remnants encrusted at the bottom of the huge pots since decades ago that provides the dark-coloured soup with the much-revered strong herbal tinge, something rarely found in the other diluted copycats. Ask the locals, and chances are, you’d be promptly told that REAL BKT are served in small porcelain bowls, not in claypots.

Seng Huat – The Timeless Classic Under the Pedestrian Bridge @ Klang

But truth is, I adore claypot BKT as much as the one served in bowls. Or wait, probably more than the latter. For I have grown up eating my BKT served in claypots, and only recently (not as recent actually, about 2 years ago) introduced to its much thicker, darker and robust cousin without any beancurd sheets (foo chook), mushrooms or lettuce. And some do not even serve minced garlic with chopped cili padi (bird’s eye chillies) in soy sauce on the side, as they believe this will only ruin the taste.

Personally, I could not imagine having BKT without the bells and whistles (you tiao/Chinese crullers, lots of enoki mushrooms, maybe a few pieces of gelatinous, soft chicken feet, and the almost-compulsory soy sauce+cili padi dip). But to each his own, in this case.

So, wanna know where else for Klang’s famous Bak Kut Teh? Read on …

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This was first posted sometime back in 2008, yet still I find myself periodically going back for the same yummy yam rice in Taman Chi Liung in Klang. A corner coffee shop by the name of Restoran Tien Chuan, this outlet has been serving their patented brand of yam rice for more than 20 years.

Of course, one may argue that to travel all the way down to Klang, and NOT having Bak Kut Teh (BKT) for breakfast is pure sin. Yeah, but once again (remember the post on Klang Food Centre’s pau for breakfast?) continuous BKT assaults not only can gain you some spare tyres, but I tend to feel lethargic throughout the day after such a darn heavy breakfast.

Okay okay …. just some silly excuses I know. Yam Rice NOT rice meh?!!!!!

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Constantly bewildered by the repetitive visits to Bah Kut Teh (BKT) restaurants in Klang, when it comes to breakfast in town? Yeah, so Klang’s THE place for possibly the most porky-licious breakfast one could ever have (step aside bacons and sausages!), but then again, how can one stomach the barrage of BKT indulgences morning after mornings, and sometimes even for lunch/dinner?!!!

Unpretentious, no fancy serving platters, nor funky/whimsical decor – Klang Food Centre serves possibly the most authentic and true-blue version of Hainanese pau in Klang

And then this unassuming, almost overshadowed by the countless BKT restaurants in its vicinity (Taman Intan of Klang, THE definite area for BKT hunt if you’re not fond of reaching the traffic-madness of Klang town) comes along, nestled in the middle of a row of shophouses, which of course …. also houses a few famous BKT outlets itself. Remember the famous Teluk Pulai Bak Kut Teh, when we saw Klang-ites and  BKT-aficionados alike getting into squabbles over the BEST BKT Klang has to offer …..

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How does it feel to be dining in the compound of someone else’s house? If you think that’s awkward, well …. think again.

There’s this restaurant (or as close to a restaurant as this premise can be) in Taman Chi Liung of Klang, which was opened by a former cook from a restaurant (pardon me, but sources unknown and not verified). The name of the restaurant is Seafood Paradise, and I tell you, the array of dishes listed and pictured in their menu is not shabby at all. An impressive range of seafood, meats, vegetables, rice and noodle dishes numbering in the realm of 80-100 items, if my memory serves me right.

Which on most days, it does not. Oh well …….

Don’t let the miserable patronage deters you, for it was rather early on that evening we went for dinner ….. A second visit revealed the sheer number of customers Seafood Paradise usually has. Crowded to the max.

If you’re thinking, nah …. just another run-of-the-mill ‘Chu Char’ (Chinese style of serving dishes and rice) restaurant, you’re in for a surprise. The innovative dishes conjured up by the proprietor himself (fondly known as ‘Kong Tau Loh’ or Botak/Bald Guy) sounded very inviting, and you just have to browse the menu for vividly-coloured shots of the dishes, paired with descriptions in both Chinese and English, for a general idea on what they serve.

From crabs to prawns and fish, as well as chicken and pork, the manner of serving them is pratically endless, what’s more with the seldom available Crispy Yam Ring (‘Futt Poot’) with a variety of fillings, such as Marmite pork ribs, chicken, etc. Guaranteed you’ll find something for everyone – Sweet & Sour/Butter Cream dishehs for the younger ones, Spicy Assam and Curries for the adults, and softer Tofu (beancurd) and greens for the elderly.

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