Klang is where they said the origin or birthplace of Bak Kut Teh, now is widely available everywhere in Malaysia, we don't have to travel all the way to Klang for it. Klang BKT has a signaficant slightly thicker type of soup or broth, to some people the heavier in herbs and color made it tasted better. Don't be suprised at Soon Huat Restaurant, one of their signature dish is actually Steam Fish Head with ginger, garlic and onion paste, which can be sold out as early as 7:30pm and of course you must try their Signature's Big Bone Klang BKT. Others recommended dish: Salted Fish Pork Meat Cake, Chili Fried Kampung Fish, Pork Leg Vinegar, Baked Salted Chicken, Assam Cuttle Fish and etc. I will definitely be back for their Steam Fish Head, even the Hong Kong food critic "Tou Tou" has dined here before together with Malaysia King of Bao.
Restoran Soon Huat Klang Bak Kut Teh @ Kuchai Lama
No.2A, Jalan Kuchai Maju 8,
Off Jalan Kuchai Lama,
58200 Kuala Lumpur
Tel: 012-206 6213, 017-211 5995, 017-635 9598 (Eunice Woon)
HK Food Critic Tou Tou and King of Bao dine here too!
Klang Bak Kut Teh for dinner...anyone joining me???
Total paid for dinner, RM42.00
I'll be back for their Signature's Steam Fish Head
Drinks: Herbal Tea and water, RM2.00
Chili and Garlic are essential condiments
Blanched Lettuce with oyster sauce, RM7.00
My dose of green for the day
Claypot Mixed Bak Kut Teh (Small), RM12.00
Soup was flavourful, has a reasonably strong hint of herbs and not overpowering at all. The meat is really tender and sort of melts in the mouth, result from hours of cooking. Pork intestine was perfectly clean and cooked as well...good stuff!
Fried Kampung Fish Stuffed with Chilli, RM8.00
Although not everyone like Kampung fish but this is nice, you must taste it yourself!
Assam Prawn, RM10.00
Oooo...this is value for money, look at the portion size and it's so delicious
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