This is my first new post on Johor food since the Covid-19 pandemic. I was back in Johor Jaya to run some errands, and took the opportunity to try new restaurants that opened since I was last here in 2020. Stumbled upon Ah Shan which serves authentic Klang style bak kut teh.
The newly opened bak kut teh shop in Johor Jaya is easy to spot as it sports a loud red canvas in front which actually acts as a sun shield as the shop faces the morning sun.
The shop lot is bear bones inside. Just simple but comfortable furnishings and no decor at all. However, it is bright, cool and very clean inside.
The menu shouts Klang style with all the familiar Klang cuts including the iconic 脚弯 "kar wan" in Hokkien as the signature.
Since it is Klang style bak kut teh, I went the whole hog and picked the kar wan 😱
By right, kar wan is forbidden for me lah. It is skin, equal parts fat and meat, and a bit of tendon and cartilage. Everything was soft-tender in a slightly different way and all were well infused with savoury herbal flavours with a bit of natural porcine sweetness.
The soup was thick, viscous with a bit of tacky slick in the Klang way. The savoury herbal taste profile and aroma was distinctly Klang, though not as intense as my favourites in the port city. However, it may be just nice for you as intensity is a matter of personal preference.
I like it that the soup was kept hot (yes hot) with a flame underneath.
The rice served in a tight mound crowned with fried shallot was a pleasing sight. The rice was lightly greased and aromatic. It was perfect with the savoury herbal bak kut teh.
Young boss slightly annoyed by don't-know-who-is-this nosey uncle said his dad runs the Ah Shan Bak Kut Teh shop in Klang.
I like Ah Shan Bak Kut Teh because it has the closest Klang style taste profile and aroma of all the bak kut teh shops that I have tried in Johor state, so far. You may wish to give them a try if you are a fan of Klang style bak kut teh. I shall be back to try other cuts of pork.
My list of favourite bak kut teh shops in Klang 👈 click
Written by Tony Boey on 27 May 2022
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