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Originating from Sarawak, this place specialises in Klang style Bak Kut Teh. The soup base here is made with 15 different herb spices, all imported from China.
We ordered two of their claypot bak kut tehs to share (the claypot bak kut teh mix and normal claypot pork ribs). For the mix version ($10 for small), the ingredients were generous; besides the usual pork ribs, there were pork belly slices, tau pok, tau kee, two types of mushrooms, intestines and lettuce. The soup was tasty, savoury and not too intense as well, which made for a very comforting meal for us as we had it on a rainy weather day.
Tried their bak kut teh mix (small, $10), dry bak kut teh (small, $10), you tiao (medium, $2.50), sarawak kolok mee ($5) and stir fried bean sprouts.
The soup was fragrant and savoury. The herbal taste was just right while the dry one cooked in dark sauce was very fragrant though with similar ingredients, gave a different taste.
The kolok mee noodles was springy and absorbed the shallot oil based sauce really well.
This is the place you can looking forward for their Malaysia’s Klang style Bak Kut Teh originated from Miri, Sarawak.
You could taste the fragrance from the soup with enough portion of meat inside. There’s also mushroom and dried tofu inside.
The price ($10) consider high for a small one comes in claypot.
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