Ang Kee BKT

We finally made it to Klang again for bak kut teh. Since our last visit to Restoran Kuala Pulai (Claypot) Ba Kut Teh, we had not returned to Klang. Our patronage this time was for Ang Kee, which is not far from Restoran Kuala Pulai. It is a modest shop at an end-lot along Jalan Batai Laut 3 in Kawasan 16 of Taman Intan, Klang.

We were there for Sunday brunch. I am sure this place does not serve the best BKT in Klang. But it was good enough for us. This must be the 4th time we have been to this shop. There was no reason why not to go again.

We started the meal with a nice hot pot of Chinese tea. It was nothing less that "char wong" (茶王) - the king of teas. BKT must be taken with a good tea. Tea not only complements the taste of BKT, it supposedly washed away that oil and fat of the sinful meat.

Then it was the yew char kueh (油炸鬼). We ordered 2 portions of it. They came early early. While waiting for our BKT, we had the YCK as a snack to tame our hungry stomachs. And when the BKT finally arrived, we had to order more.

The BKT in soup arrived first - piping hot in a clay pot. It was most appetizing, with meat, tofu pok (豆腐卜), fu chuk (腐竹) and 2 types of mushrooms. I had asked for a mixture of meat and innards. There was some lean and not-so-lean meat, intestines and tripe. The soup was rich with enough oomph. Very delicious.

It was followed by the dry BKT. This was something we could not get in Restoran Kuala Pulai. I once told a friend in Singapore about our dry BKT. He did not believe there could be BKT in any form but soup. Well, it is so common now in Malaysia. We found it even in Penang. I have seen how dry BKT was prepared on television. It is actually the normal BKT cooked until dry with added black sauce, dried chili, dried cuttle fish and some other ingredients.

The dry BKT in this place was flavourful and nice. I think the wet and dry BKT actually complemented each other. It was nice to have some variety in the meal.

We also had a plate of lettuce. It wasn't good. It was quite a mess with too much oyster sauce in it.

Overall the meal was good. Very satisfying. I went over to take some pictures of the chef. He wasn't very friendly. I guess he didn't like me taking his pictures. He gave me a grumpy and suspicious stare. I made a hasty retreat.

But I think he won't be there for long. He is putting his business up for sale. He has a notice in the shop, written in Chinese. He wants to retire and wants RM50,000 for it - negotiable. Interested? The number is on the wall.

I may have to look elsewhere for my BKT cravings....

Seo Gung Korean

Korean restaurants are not as popular as Japanese in Malaysia. Still, there are quite a few around. And almost all of them offer barbecue meals.

There is one Korean place that we have frequented a number of times - mainly because it is nearby and the food is really not bad. The place is Seo Gung - I believe it means west building. It is located on Jalan SS 2/67 in PJ. It is not very far from and on the same row as the SS2 Hong Leong Bank, occupying the upper floor of 2 shop lots. Below it are a steamboat place and a cake shop.

The decor in the restaurant is simple, with a barbecue stove and a extraction funnel at each table. The boss is a Korean man (in white T-shirt), whom I see every time I makan there.

They also have a tatami area, where you dine sitting on the floor. I shun tatami dining. I remember a prolonged dinner in Seoul, sitting on the floor. I sat with my legs crossed and after awhile they started to fall asleep. There was no support for my back. It was a real torture. After that experience - I avoid floor dining if I can help it.

The menu offered different kinds of meat for barbecue - beef, lamb, pork and chicken. They were rather expensive. They also have various Korean dishes like ginseng chicken, kimchi noodles, soups, rice, etc.

We ordered a pork in spicy sauce.

And a beef rib.

They were grilled on a hot plate...

Over a red hot coal fire...

Beautifully done...

Eaten with salad, raw garlic and a Korean sauce.

The barbecue meal was served with various side dishes. Like the kimchi - no Korean meal is complete without kimchi. This time around, the variety of side dishes was rather limited. On our previous visits, the side dishes were much better and plentiful.

 

We ordered a couple of other dishes to supplement our meal. We had a kimchi tofu soup. I found it rather hot and spicy. I am really not very fond of kimchi soups of any kind.

The kimchi fried rice was not bad. Quite tasty. It came topped with an egg.

We had a very good meal - lots to eat and a good variety.

 Korean cuisine is not exactly my favorite. But having it once in a while can be very pleasant affairs.

Axian Dim Sum

Axian Dim Sum restaurant apparently has links to Astro AEC food personality Jason. The signboard carries a caricature that somewhat resembles him. Whether or not the makan shop belongs to him, I really do not know. Thy have a web page here. Axian Dim Sum has 2 outlets. Their first outlet is in Bandar Puteri Puchong. We visited their second outlet in Subang Jaya USJ 9 on Jalan USJ 9/5N. You can find the addresses and maps of both outlets in their web page.

Their Subang Jaya outlet has 2 floors of dining space. The place was packed when we were there. Dim sum is surely the favorite food among us Chinese. The place was quite new but rather messy. Perhaps they were too busy to take care of house keeping or too new to be properly organized.

Food wise, they were OK. But I was not excited by the dim sum they served. They were not too bad but I did not find them exceptional to want to go back for more. Also the portions were rather small for the restaurant prices that we paid. Between this place and Jin Xuan Hong Kong that I had previously blogged, I would much prefer the later.

Enjoy the visuals below. They do not need any description and comment. Certainly I do not know the names of the various dim sums.

Uncle Chong's fishball noodle

Uncle Chong runs a fishball noodle stall in Subang Jaya.

He is located in the popular Park Way coffee shop on Jalan SS19/6C. I go to Park Way almost every other week. I do not eat his noodles all the time but frequent enough for us to know each other pretty well.

Uncle Chong sells the Kampar style fishball noodles (金宝鱼蛋粉). Kampar style fishball noodle is different in that there are some deep fried stuff and is served with a chilli sauce. And it is does not come with chicken or pork shreds like the other fishball noodles.

Besides the normal fishballs, Uncle Chong offers deep fried fu-pei (腐皮) stuffed with fish paste, deep fried fishball, tofu stuffed with fish paste and pork meat balls. His food are all very fresh. If you are there early morning, you will find the deep fried fu-pei and deep fried fishballs still very crispy.

You can have the noodles kon loh (dry, 干捞) or in soup. His soup is superb - very sweet and delicious. I normally ask for additional taugeh and indeed, he is very generous with them.

And I have to mention his chilli sauce. Kampar fishball noodles have to be enjoyed with a nice chilli sauce. Uncle Chong makes a terrific sauce. You can tell that his chilli sauce is genuinely home made, no off-the-shelf stuffs.

Uncle Chong rules on Kampar fishball noodles.