Monday, 1 January 2018

Weng Heong Bak Kut Teh 永香海参肉骨茶. Taman Intan. Klang's BKT Central

Weng-Heong-Bak-Kut-Teh-永香海参肉骨茶-Taman-Intan

For our first meal of 2018, we decided to take a drive from KL to Klang for bak kut teh - we had a couple days of fish but we were too near the bak kut teh capital of the world to resist.

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So we decided to start 2018 surrendering to our desires - good start huh? It seemed that half of KL had the same idea - all the famous bak kut teh shops in Taman Intan, Klang's BKT central (and there are many) were overflowing with customers. We settled on Weng Heong 永香海参肉骨茶, one of the old stalwarts of Klang bak kut teh which we haven't tried so far.

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Every table was taken, so we had to wait a while before we snagged one at the corridor outside. It was hot and uncomfortable as the midday sun was beating down on us 😂

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Action at the cooking station was frenetic.

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Weng Heong's menu and price list. Besides traditional bak kut teh, Weng Heong is well known for their "seafood bak kut teh" with abalone and sea cucumber.

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We just ordered a bak kut teh and a dry bak kut teh with a couple of plates of rice. We didn't indulge in abalone and sea cucumber even though it was New Year Day. There was just too many people - I want to savour and appreciate these things when the restaurant is less busy.

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For bak kut teh we chose the "ka wan" 豬腳彎 cut or elbow joint - "ka wan" is my favourite cut for Klang bak kut teh because it has meat, fat, skin and tendon.

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The ka wan flesh came stripped from the bone and sliced. It was tenderly juicy and tasted natural sweet with nearly no porky flavour (personally, I prefer it to have a bit more porcine taste).

The brown stock was well balanced mildly savoury sweet herbal. It has a full body and slight sticky gumminess from melted gelatin. (Not for people who are inclined to stronger, more intense flavours.)

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Truth be told, I am not a big fan of dry bak kut teh as they often come overly salty, masking the natural taste of pork. As there was a crushing crowd today at Weng Heong, I was also unsure about consistency. But, we went ahead anyway to give it a try. I am one of those "never try, never know" people.

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It turned out to be one of the best dry bak kut teh that I have tasted.

The savoury salty flavours are relatively mild and well layered - there's savouriness mainly from blended soy sauce and bits of dried squid. Slivers of onion and pieces of lady's finger added sweetness and crunch. A bit of dried chili added spicy nuances to the savoury sweet dish.

The interesting savoury sweet sauce did not overpower the delicate natural sweetness of the tender juicy pieces of pork belly.

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👉 Weng Heong Bak Kut Teh 永香海参肉骨茶 in Klang serves a good bak "wet" kut teh but their "dry" bak kut teh is better. 

More Johor Kaki posts on Klang bak kut teh 👈 click

Weng-Heong-Bak-Kut-Teh-永香海参肉骨茶-Taman-Intan

Restaurant name: Weng Heong Bak Kut Teh 永香海参肉骨茶
Address: 39 & 41, Jalan Batai Laut 5, Taman Intan, 41300 Klang, Selangor 
Tel03-3341 4408
Hours:  8:00am - 8:00pm (Monday off)

Non Halal

Orient-Watch-Singapore

Date visited: 1 Jan 2018

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I share hoping that everyone will have a good time but your experience may differ from mine. I love to know how you enjoyed yourself or if you didn't.

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