Har Gau


Tuesday, 13 April 2010

M’sia - Ah Sang Bak Kut Teh, No.531, Jalan SS9A/12, Seri Setia, Sungei Way, Petaling Jaya


When it comes to Bak Kut Teh (pork cooked in herbal soup), there are 2 camps; the light-tasting, lighter-coloured version (not for me), and the heavier-tasting (more herbal), darker-coloured version (that’s the one).

One of our favourite places for this version of BKT is Ah Sang Bak Kut Teh. We’ve been eating here for a while now, and it’s been consistent with the taste and quality every time we’ve been here.


One of the things you gotta have is yau char kuay (Chinese crullers). Not many places have these, and they go so well when dipped and softened in the herbal soup. Really really awesome.


OK so not many people like to eat raw garlic, but I’m not one of these people. I had 5 portions of these little plates (wasn’t meeting any friends) but that wasn’t too good a move either because I had indigestion pretty much the whole day because of it.

How I do it is I pour some dark, sweet soy sauce over the garlic, mix it all up and then on each piece of pork, I put a little of the garlic mixture on it. It kinda brings out the taste of the pork.


This place serves white rice and oil rice, but the oil rice usually gets sold out pretty quick. I like the version here because it’s still nice and plain which goes well with the strong-tasting herbal soup.


Aside from the main order of BKT, we also order another serving of foo chuk with vegetables. Most people probably don’t even know you can do this, but we order it because it kinda lends a nice texture away from all the meat.


And now for the main item – the bak kut teh. Served in a claypot and bubbling away in its very hot soup, tender pieces of pork ribs sit amongst tau foo pok, vegetables, mushrooms, and if ordered specially, intestines and stomach.

Would I recommend this? Many times over! I love the BKT here, love all the bits that come as extras and can almost taste it again (minus the garlic) now.

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