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2013-02-24
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This afternoon, I found myself surrounded by experienced reviewers of Openrice. All of them ladies too. I felt like the odd one out. I was invited as a guest, to accompany my wife for the food tasting at B.K.T. I've never written any review before (this is my first). No harm giving it a try I thought, since I love Bak Kut Teh anyway. So here I am, offering my feedback to help you decide whether it's worthwhile visiting the restaurant. Short answer: yes!I was trilled to learn there's 3 types of B
I was trilled to learn there's 3 types of Bak Kut Teh -- Teochew, Klang and dry. Teochew is the most common peppery one that we're familiar with. Klang's the one with the herbal soup base. My friends call Bak Kut Teh with herbal soup base, 'Malaysia' style. I guess it was imported from Malaysia, perhaps specifically, Klang. Anyway, I'm accustomed to those two flavours, love them equally and tried them in many places. The dry one was new to me. I saw it on TV a while back, showing a young boy in Malaysia who can stir fry the ingredients skilfully.Teochew Bak Kut Teh
It wasn't very different from the good ones outside. It's not diluted. It's slightly salty for my taste, but overall, it's still the nice flavour that I always have enjoyed in Bak Kut Teh.
Klang Bak Kut Teh
"14 herbal ingredients in the right proportion of water to produce such a nice taste", PR manager, Patricia, proudly declared on the Klang Bak Kut Teh. I agree totally. Patricia revealed that because generous amount of herbs were used in preparing the soup base, the restaurant cannot top up the soup free-flow. And they will never resort to diluting the taste by adding more water too. Unlike the herbal style Bak Kut Teh I've tried outside, this one is rich in taste yet you can keep drinking it without getting sick of it. I guess the other reviewers shared the same feel as the bowls we shared were quickly emptied.
Dry Bak Kut Teh
To me, it's like a Zi Char dish of pork ribs, '3-layer' pork, small slices of dried cuttlefish and dried chilli. I was told that it was cooked from Klang Bak Kut Teh until the soup dries up. Unfortunately, I couldn't really taste the herbs but the dried cuttlefish and chilli. It's still a nice dish though if you do not expect it to be Bak Kut Teh.
Overall, the meat from all three types of Bak Kut Teh was a little hard. In the restaurant's defence, Patricia explained that it's because the meat they use is fresh and cooked every day (no left-overs). The meat is not left to boil in the soup for a long time. In my opinion, I would have preferred the meat to be softer, that can be pulled out easily from the bones.
Other Nice Food
I had the fragrant rice to go with the Bak Kut Teh. It's really good. The tinge of shallot fragrance in it was just nice, and it complements with the soup well.
The tea is also an excellent complement with the soup. "Tork Shou Heong Oolong Tea", they called it. It's their speciality too. Really love it.
The braised pig's leg was nice. The gelatinous skin melts in your mouth. It turns cold rather quickly though. Maybe the restaurant can consider serving it in a bowl of the braised sauce to keep it warm.
Salted vegetable is really fantastic. They claimed to make it in-house. It's different from the cheap type you'll commonly find with kway chup or teochew porridge. The salted vegetable were made with a delightful flavour of garlic and the right amount of salt. It looks fresh for a supposedly salted dish. Highly recommended.
Kai lan is a worthy mention. I had expected kai lan vegetable to be hard and dry. But B.K.T cooks it otherwise. The fried garlic topping was perfect with the vegetable.
Conclusion
The 5-star rating for taste goes to the Klang Bak Kut Teh, complemented with the tea, rice and salted vegetable. The place's comfortable too. The price is good (no GST and service charge). I'll definitely be back there again, pulling my friends along.
張貼
