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Today our friend recommended us a place call Teluk Pulai Pottery Bak Kut Teh in Klang. We have tried out the Bak Kut Teh in Klang for lunch!We have ordered tau fu bok 豆腐卜, 油菜vegetable，肉骨茶bak kut teh in a big pot served along with soup, 金针菇，腐粥皮slices inside!Very yummy and tasty and eat it together with white rice! The pork is really awesome in taste and nice smell! Definitely will come to visit again!
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the shop is very proud of its achievements and is not shy to show off how popular they areon one side of the wall are pictures of celebrities who has visited the restauranteven lee chong wei had dine at this restaurantas an add on to the bakuteh i ordered kam cham kuthis is because the original bakuteh soup only has one type of mushroom which is button mushroomthe kam cham ku is served in the same bakuteh broth
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Beside serving normal Claypot Ba Kut Teh(soup type), they also serving Dry Ba Kut Teh. Well, the dish is closer to a kung pao dish than ba kut teh. The soy-glazed pork rib is tossed is a claypot with dried chili, slices of lady fingers and strips of dried cuttle fish. It is cooked until the sauce becomes thick gravy by reduced the raging fire. The taste is so good as all the flavours already goes into the meat. The cuttle fish play an important role as well as it makes the whole dish smell good. Beside this, we also ordered Ya Mak Choi. Nothing great to shout about, is just a normal vegetable. Overall, I am very satisfy with the food here and the price is reasonable.
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Another nice bah kut teh in klang. It is located at taman rashna. We have ordered claypot bah kut teh and dried bah kut teh. Claypot bah kut teh is rich in flavor. It even better when we take yau char kwai ( 油条）and dip in the bah kut teh soup. The rice are not normal rice, it is oil rice( which is made from onion oil if not mistaken). The dried bah kut teh here just normal. The whole environment is very crowded. They placed the tables very close. It make us have limited space and it is dangerous for kids also as the staff are busy served hot bah kut teh to customers. It might hurt kids in case of careless.
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Bak Kut Teh is such a famous dish that most Malaysians would know it. There are various versions and each differs slightly in taste and soup. The Hokkien version is saltier, and has the soup is darker due to heavier use of soya sauce. The Cantonese version has a herbal taste in their soup and the Teochew version has a lighter colored soup and uses more pepper.Klang has been associated with Bak Kut Teh and that's where we usually headed if we wanted good Bak Kut Teh. The Teluk Pulai famous claypot version is true to its name. We tried the dry version, which has a thicker gravy, with wolfberries, dried dates, dried chillies and dried squid added. It also has my favourite salted fish flakes which gave a real kick with the flavour. It has a tangy taste from the chilli and is shaper but of course we also ordered the soup in the usual version to go with it.The pork pieces has more flavours due to the dry gravy fully coating it. It was good to the last piece which we walloped like sponges. And having it for breakfast may be a bit heavy, so it is advisable to have it as a main meal for lunch or dinner.
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