Monday, 19 August 2013

Restoran Bah Kut Teh Shun Heng - KL

Our last night in Kuala Lumpur

 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. 

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 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. 

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!

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

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

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