Monday, 19 August 2013

Restoran Bah Kut Teh Shun Heng - KL

Our last night in Kuala Lumpur
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 Bak Kut Teh
Literally "Meat Bone Tea" is made with ribs, offal, mushroom, tofu and tofu puffs all brewed together with a whole bunch of herbs and spices. The flavour is super complex and really tastes like a gigantic herbal spice mix was thrown in with tea. It has a strong herbal smell to it too. 

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Dry Bak Kut Teh
Just when I thought the Bak Kut Teh was strong, this dry version was even stronger with dark soy sauce, chilis (to make it spicy) and a super strong herbal and spice aroma. It was pretty spicy, I'm not sure I would have survived my first bite of it without the small teacup of tea.
Apparently this is a good remedy for hangovers...no kidding - that stuff is strong enough to wake anyone up.

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Enoki mushrooms and tofu puffs in broth
They used the same broth base for the bak kut teh to soak the enoki mushrooms and tofu puffs in. 

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Creamed Beancurd with Onion Oil and Oyster Sauce
Wow - silken tofu. Someone needs to learn the secret of tofu making in Malaysia and bring it back, because this stuff is amazing!

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Fried Lady Fingers in Assam sauce
The lady fingers were good, but the Assam sauce was SO SPICY!

Overall: Interesting experience...at least I can say I tried the signature Bak Kut Teh. 

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