Food-hunting in Puchong, Subang & Pudu: time to binge on bak kut teh at BKT Klang Yip Weng, soupy noodles at Teow Chew Meng & claypot rice at Heun Kee.
Yip Weng serves both the dry variety of this porky pleasure ...
... as well as the broth-laden one to which we're much more accustomed.
Both enjoyable enough, though the former is heavy on salt, while the latter needs more herbs.
Chicken's present too; this claypot contains mainly stringy meat. Not entirely recommended.
Feet of fowl, fleshy but not for the faint-hearted. We'll pass next time.
Muar otak-otak, high on the fiery-spice thermometer.
Veggies, unmemorable in every way, but we need our fiber at any rate.
Yip Weng's oily rice isn't oily enough; its crullers are OK.
Next up, Teow Chew Meng, which has branches in both Subang & SS2.
The signature recipe here: "mee sua tow," a steaming hot pot of vermicelli with artificial fins.
Plump oysters form the highlight of this one, a little more flavorsome than the first.
Seafood porridge, a bit more watery than expected, though some like it this way.
Steamed fish, something impossible to fault here.
Teochew steamed taro & ginkgo nut dessert, to send us out to our next stop.
Final destination: Heun Kee, where the claypot chicken rice has garnered accolades far & wide (it even launched a branch this year at Singapore's Resort World Sentosa).
Chicken & rice both moist & flavorsome; what's not to like, right?
Seasonal specialty: Rice with imported waxed duck & sausages.
Love the 'lap mei,' though there's not that much of it to go around, really.
Heun Kee's fish head curry is chili-loaded enough to cause tummy turmoil.
Seafood-stuffed tofu, crisp & juicy, without excessive greasiness.
Yau mak & siew pak choy: vegetables treated with respect turn out deliciously.
Tea to wrap up a hunt that had both hits & misses. But every hour spent was worthwhile.
Bak Kut Teh Klang Yip Weng, 37, Jalan Puteri 2/3, Bandar Puteri, Puchong.
Teow Chew Meng, 9, Jalan SS14/1, Subang Jaya, Selangor.
Heun Kee, 59, Jalan Yew, Pudu, Kuala Lumpur.
