Yesterday was one of the rare occasions we had Bak Kut Teh all the way in Klang. I have heard about this particular shop from my mother for a while as she raves about it. Even my cousins whom she has brought there to try this place out rave about it. It was my dad's favourite place for Bak Kut Teh too which he visited often to savour the soup.
Initially I was confused, the card she gave me said Teluk Pulai Bak Kut Teh which sounded exactly like the one Robyn from EatingAsia visited recently but after carefully searching through the Net, I found out this was a different restaurant completely. I finally got a detailed write up plus map that pointed me to it's direction from the Sun's website. By the way, if any of the Sun's writers or editors are reading this, your website is godsent as it's excellent guide to finding places. Keep up the great work. This place is really simple to find and the best thing about it is it's pretty near too as you don't need to drive all the way to the Klang city centre.
This is the kettle you find peppered around the restaurant which you use to make Chinese Tea. Whenever you eat Bak Kut Teh, one must always have Chinese Tea to go with it as it helps clear the oil you consume from the Bak Kut Teh. You can either choose from the restaurant's tea leaves selection or bring your own tea leaves. We brought our tea leaves as my aunt is pretty fussy about the tea she drinks - it has to be "poh lay" which is a red tea. This is the same tea leaves we also buy for the house which we usually buy in a compressed round form. The Chinese believe that old people should only drink red tea since it's aged unlike green tea.
Since I was sitting next to the kettle plus I am the youngest, I was in charge of the tea pot. Tea cups and deep bowled metal dishes will be given to you. You will need to heat up the tea pot first by warming it with hot water. You then pour the hot water out to the metal bowls with the tea cups inside to sterilise them. Only then you can add your tea leaves. I usually pour the first pot out and serve only the second brewed pot. An additional tea pot can be requested for you to pour out the brewed tea as it's not good to let the tea leaves stew for too long especially when you are eating. The person who is in charge of the tea pot must always constantly look out for the others' tea cups and top them up with hot tea when they're empty.
Essential for Bak Kut Teh, yau char kwais which is deep fried dough that soak up the Bak Kut Teh soup nicely.
The Bak Kut Teh is served in a claypot that is added with the pre-made soup from bones and meat that has herbs and spices like cinnamon, star anise and cloves. The ingredients are then added in according to your liking and boiled over a stove before serving. Some items will be pre-prepared and added to the soup to heat up.
This is our claypot of bak kut teh. We ordered the pork intestines, stomatch, sea cucumber, mushrooms, chicken leg plus "chi wan" which is the pork tendon. Usually the order will come with a mixture of pork ribs, pork belly, tau foo pok (Tofu puffs) which costs about RM7.50 per pax. Anything else is additional and will be charged accordingly. I accidentally scooped up the pork intestines when I was rushing to take the picture - see the layers they stuff inside it, it's only nice with lots of layers. The soup is nice and flavourful - deep dark brown that went down really well.
Pretty satisfying stuff and make sure you drink lots of Chinese Tea after consuming all that Bak Kut Teh as it relieves the thirstiness plus breaks up those oil particles within your body. There's no MSG in the soup as I was not too thirsty after eating that meal. If you want to visit them for the Chinese New Year period, they are closed for a few days, so it's best to call ahead to check their opening times.
Teluk Pulai Bak Kut Teh
32, Jalan Batai Laut 5,
Kawasan 16, Taman Intan,
Tel: 03 - 3344 5196
Opening hours: 7 am to 3 pm..
(To get there take the Federal Highway, after the Taman Rasna toll gate, keep left and turn left when you see the sign saying Jalan Batu Tiga Lama. You will reach the traffic light and see the shophouses from the road. To get to the shop, turn right at the traffic light and take the immediate right, drive straight down the road and turn right but keep going straight until you reach the end of the road. You will see a Maybank in front (at the ING building), take a left and drive down the road and then another left - the shophouse is at the corner. Alternatively, you can make a U-Turn at the first traffic light and take the immediate left and arrive at the shophouse. I'm not too sure if that's illegal though so if there is a no U-Turn sign at the traffic light, please take the longer route to avoid a fine and breaking any traffic rules.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.
This post is dedicated to my second uncle who passed away yesterday after eating his last meal of Bak Kut Teh with us. May he rest in peace.
Tagged with: Malaysian Food + Bak Kut Teh