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Wednesday, 13 October 2010

Yap Chuan Bah Kut Teh Restaurant, Kg Baru Puchong Bt 14

Now Yap Chuan is a restaurant that I have wanted to try for a long time. I heard about their 14 year old chef prodigy who created the 'dry' bah kut teh which has won over many bah kut teh connoisseurs. Truth be told, our previous attempts to go here for dinner were thwarted by some crisis or another.

Well, Ros and myself finally managed a visit for brunch recently. Located pretty close to Kg Baru Puchong, this is an area known for good food – the famous Puchong Yong Tau Foo is located nearby, as well as many good 'tai chow' places.
The normal BKT
This being our first visit, we had to try their bah kut teh. The BKT was certainly up to mark – thick and quite flavorful and very much the Hokkien-Klang variety. Ros however commented that the soup did not have a strong herbal aroma – maybe less use of the aromatic 'dong quai' ? All the same, I would rate this as one of the best in South Klang Valley. RM9.00 for a single serving.
The 'dry' BKT

The dry version of the BKT came with thin slices of pork (both lean and fatty), intestines, offal, ears etc together with some ladies finger slices. Everything was sliced thinner than the normal BKT to suit the quick cooking method in the claypot. The result is a slightly sweet but very flavorful sauce coating all the ingredients. Very appetizing when eaten with rice. Very worthy of it's status as the signature dish of this restaurant. RM10 for a single serving.
The otak-otak

We ordered the steamed otak-otak. It was quite fresh with sufficient pieces of fish inside. However we found it a tad bland, compared to the Muar otak-otak which packs a spicier and bolder taste. This was not quite worth the asking price of RM13.00 per serving.
The crunchy vegetable

The salad (po li sang) vegetable was served blanched and crispy with a topping of garlic oil. A perfect accompaniment for the BKT. RM4.00 only for a small serving.

Overall we were very happy with our visit and vowed to return for more. I heard their steamed tilapia fish is pretty good too.


Location : 53, Jalan BPU 2, Bandar Puchong Utama, Selangor
Contact : 012-674 4440
GPS Coordinates : 2.994486,101.621094
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3 comments:

  1. gd15 October 2010 at 07:39

    Hmmm, missed this one. The bah kut teh looks good and the dry one must try!

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  2. Anonymous17 October 2010 at 02:05

    Hi,
    You've got non-malaysians reading your blog too so would it be possible to indicate dishes in english too... couldn't figure out what bah kut teh meant, what goes into it etc etc... Best wishes!

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  3. Jon18 October 2010 at 18:15

    Hi there,

    Glossary for the benefit of non-Malaysians:-
    i) bah kut teh - literally translated as porks ribs in tea. A better description would be pork ribs in herbal soup.
    ii) otak-otak - fish (or other seafood) in a egg based spicy paste. Can be steamed or fried.
    iii) yong tau foo - pieces of vegtables such as brinjals, ladies fingers, chillies, bitter gourd etc suffed with fresh fish paste and fried or boiled in fish stock.
    Do post a comment if any other translation is required. Cheers.

    Jon

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