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 during weekend 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.
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)
Blanched Lettuce with oyster sauce, RM7.00
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!
Signature's Traditional Style Steamed Fish Head (Big), RM26.00
Fresh and perfectly steamed fish head top with traditional sauce: ginger, garlic soy sauce and a hints of Chinese wine. Highly recommended!
Total Paid for dinner RM48.80
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