Our other Bak Kut Teh meal
Mention of Bak Kut Teh will invokes one mind to the birth place of this porky delicious soup, which is Klang. For someone who is born and breed in the centre of KL, it is mind boggling to want to sample some nice BKT in KL especially the dry version.
We had the opportunity to review a new establishment of BKT, right in the heart of Kepong which is Fen Fang Bak Kut Teh located at 130, Jalan Rimbunan Raya, Laman Rimbunan Kepong 51200 Kuala Lumpur.
We were told that there are no less than 100 of these Bak Kut Teh shops in Kepong itself, probably making Kepong as another capital for this soupy delicious delights. And the row of shops around Fen Fang, there are at least 10 of such establishment serving this exquisite dish.
So, how does Fen Fang measures up in terms of quality and taste of the Bak Kut Teh. To start off, we had the dry Bak Kut Teh version. Not many shop in KL actually serve this version, and even if it did, taste wise, there have not been able to match or better up over its Klang rivals.
The version here is full flavoured by the generous amount of slice dry squid that was used. It leaves a strong after taste that lingers around your mouth and the gravy was an excellent party to the white rice. I had just one bowl of rice just eating this dish alone.
Next, the soup version of the Bak Kut Teh, for me this was a little mild for my liking as the ones that I usually favoured, must have a strong herbal aroma and taste. That is how I like my BKT, but the owner claims that when he started here in Kepong, it used to be serving a much stronger and heavier broth, but was not well accepted by the customer in Kepong, so he switch to a milder version to cater to the local.
Fen Fang Bak Kut Teh has another outlet which they started in Kuala Selangor which serves the more authentic and strong version of the Bak Kut Teh, which should be ok for me, as claimed by the proprietor.
As usual, there are many Bak Kut Teh side dishes, which includes the must have Tau Foo Pok, Chinese Dough Stick (Yau Char Kwai), Foo Chok (Fried Bean Curd), Button and Enoki Mushroom.
Unlike in Klang, where most Bak Kut Teh shops only serves Bak Kut Teh, it is totally opposite as most will serves other dishes as well to cater for a more balance and complete meal to satiate the different taste and flavours.
Here at Fen Fang, they serve the Claypot Mushroom Sesame Chicken. This chicken has a gingerly and strong sesame taste and cooked with plenty of gravy.
Another porky dishes, we had was the Stewed Pork With Pickled Vegetables. The pickled vegetable was that of the sweet and the salty type Mui Choy mixed at the right proportion. It was cooked with a tinge of assam and dry chillies making it a little different (much akin to the taste of Choy Kiok) and different from the traditional Mui Choy Pork.
The meat was cooked until it was soft and easy to bite on and with every bite, you are able to taste the combination of porky with Mui Choy taste.
This is then followed by a Thai Style Bean Curd. The bean curd are fried and cut into little triangle and top with a special sauce that was made in-house, which has a combination of the thai chilli with a few dashes of lime juice to give that tangy taste.
Serve with some garnishing of slice onions and cut scallions, this is a nice appetizer to start off any meals with.
Next, we had the Kerabu Chicken feet, I love the silky, smooth and soft crunch of the deboned chicken feet, which is also topped up with the similar home made sauce used for the Fried Bean Curd.
Eggs dishes are very good compliment to rice, as such, here at Fen Fang Kepong Bak Kut Teh, they serve 2 versions of it, which is the Vegetable (Choy Poh) Omelette which we had, and the Onion Omelette.
Our finale dish was the Oyster Sauce Kai Lan.
Overall, it has been a balance and complete meal that literally have meats, vegetables, tau foo and eggs without the hassle of making a long trip, all the way to KLANG to sample some of these Bak Kut Teh dishes.