There are 2 very popular dishes from Klang, the first is Bak Kut Teh and the second is seafood. You normally would not be able to find both these dishes from one restaurant. +BestRestaurant ToEat was invited to taste this at Fong Keow (Pottery) Bak Kut Teh Restaurant which is located at 49, 51, 53, Jalan Batai Laut, Taman Intan, 41300 Klang, Selangor.
Back around 27 years ago, when I was based in Shah Alam, yours truly used to frequent this shop on most Friday as Chinese food especially pork dishes are only served in Klang but after a lapse of that period, it was good to be invited to taste out this restaurant after such a long absence.
Recently, Fong Keow (Pottery) Bak Kut Teh Restaurant has undergone some renovation and has now offered others dishes; in particular seafood and restaurant style dishes as they are able to have a good and reliable seafood supplier and a chef that is able to craft out these special dishes.
Also, on the plan is to make this restaurant a place to taste some special authentic Chinese tea. We had the pleasure to taste the burdock tea instead of the normal Chinese tea offering of Ti Kuan Yin or the Jasmine or the King Tea (Cha Wong) which will be our choice of tea to be paired with the Bak Kut Teh. The taste of the burdock tea has a very mild taste of the ginseng. Normally burdock is used as one of the ingredients for soup; but in this case, we had it as a tea. It takes some getting used to it to appreciate this tea.
The first dish on the table is the none other than their signature Bak Kut Teh in a clay-pot. For true Bak Kut Teh aficionado like me, the best style to eat Bak Kut Teh is in the plain style which is just with the BKT broth with the choice of meat but once it is in a clay pot, it tends to dilute the concentration of the flavourful broth as these ingredients like the beancurd, button mushroom and tau foo pok which has a watery texture will make the broth less flavourful. Our pot of Bak Kut Teh came with a big bone with pig intestine and pig stomach is for 2 pax (RM27.00).
Next is the dry version Bak Kut Teh (RM29.00) with Pork Spare Ribs as the meat of choice. As they are not the pioneers to serves this version; the level of acceptance for this dish is just passable for me, My preference still goes with the brothy version.
The following other dishes are the new items that are served in the revamped restaurant, which the first is the Drunken Clams (RM25.00). We like the taste of the broth which has a strong wine taste coupled with the taste of the ginger and chilli padi. The Clams are from their supplier in Pulau Ketam which is delivered on; whether they are able to net it from the sea on that day. So, do check out when you order this.
The next dish is the Sauteed Oyster Mushroom With Prawn (RM20.00); a very unique but tasty combination coming from the soft texture of the mushroom intertwined with the crunch of the fresh peeled prawns.
Next is the Golden Sand Bean Curd (Kam Sa Tau Foo) (RM12.00) which is heavenly coated with salted eggs and stir fried with fresh chilies leaves that will leave you salivating for more rice to slurp up the enticing sauce.
After which we had the Crispy Chicken With Thai Sauce (RM20.00) – The breaded chicken are fried to a crisp and served with an in-house made Thai Style sauce which has a vinaigrette taste with a mixture of fresh cut onions and mixed with crushed peanuts. We love the taste of the sauce.
For our doses of greens, the restaurant has a special order of the Green Dragon Vegetable aka Royale Chives ( 韭菜 ) (RM13.00) which is from Cameron Highlands; we were told that this is a hybrid version emanating from the chives family that we are familiar with; has a distinct sweet taste once it is cooked. We like the texture and the way it was cooked which is Stir Fried as it retains the nice texture and we can taste the natural sweetness of the vegetables.
The next time, if some members of your families or friends would like to eat restaurant food or seafood; while some of you still yearn for your Bak Kut Teh, then you can head over to the Fong Keow Bak Kut Teh (Pottery) Restaurant to taste both the type of dishes.