Fei Kay Bak Kut Teh @ Klang

Sunday, April 30, 2006


Klang has over hundreds of Bak Kut Teh (BKT) shop/stall. As a PasanKia, I can only name handful of the popular BKT shop, what an embarrass. The fact is, I seldom dining out in Klang.


My sister in law bring the whole family to this BKT shop name Restaurant Fei Kay (aeroplane) for BKT. There were a lot customers when the time we arrived, waited quite some time before the foods is served. Fai Kay is not in my "popular BKT" shop list anyway.


Chinese Tea

I notice there are more and more Klang BKT shop/stall sell dried BKT lately, but none of the BKT shop in my popular list does that. I have totally no idea how a dried BKT cooked until today, I chat with the owner and see how the dried BKT being prepared. First, put the BKT meat in a claypot together with some BKT soup, then add some dried chilies, dried sotong and lady fingers, follow by dried BKT sauce (it's their secret recipe, mainly dark soy sauce). Let it cook for a while then thicken the soup. That's it. Dried BKT cooked from BKT, but no more BKT taste.

Dried BKT

Claypot BKT

Oil stick, taste good with claypot BKT

Steamed rice with shallot crips

Conclusion: Fei Kay Bak Kut Teh is not my type, I like BKT with strong herb taste, Fei Kay Bak Kut Teh is kinda flat to me.


Restoran Fei Kay Bak Kut Teh
No. 95, Persiaran Pegaga,
Bayu Perdana,
41200 Klang,
Selangor, Malaysia.



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3 comments:

Don't think I will like dried BKT, it's not a "BKT" anymore... should name it as another dish.

tekko said...
5/01/2006 12:36 AM  

i prefer my bkt ORIGINAL! =)

i've tried a type of bkt that comes in individual serving. the soup is much thicker, mebe it's like the dried bkt u introduced. and i didn't like it...

chloe said...
5/01/2006 12:43 AM  

tulan: you're right, it's better to rename it. Taste wise, I would say it's a combination of braised pork and gong bou(宫宝).

chloe: Same to me, I prefer the original and claypot BKT. I think the individual serving u tried is this, correct me if I"m wrong.

whistler said...
5/01/2006 1:03 AM  

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