Saturday, April 02, 2011

叶荣肉骨茶 ( Ye Rong Dry Bak Kut Teh )

 叶荣肉骨茶 ( Ye Rong Bak Kut Teh ) is by far my favorite when it comes to this proud cuisine of Klang people, the Bak Kut Teh. We visited the one at Kota Damansara and this is their fifth branch. Well, at least they serve chopped garlic and chillies to go with the cuisine. Unlike some traditional Klang eateries who insist to savour it plain without any garlic interfere.

It is their dry version that I enjoy the most. The dry cuttle fish in it is like the g-spot of every orgasm. It is just so perfect to go with rice. I end up having 3 serving of rice. It is just that tempting !! While, their wet counterpart is the dark, thicker soup version. It is served in the claypot to reserve the heat, warmness. We dedicated our selection of meat to the "small bone" and it is very tender. Spot on !! A pot for one helping comes with good amount of mix pork intestines and "Fu Chok"  plus unlimited refill of soup !!

A dinner for 2 comes out to be RM30.00 with four serving of rices and drinks. Pretty decent considering that Bak Kut Teh as never been the most economic selection of meal.


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