9
0
1
Level1
1
0
2016-06-26 157 views
在那么多网友介绍之下,我们选择这家肉骨茶,试看看味道如何。满怀期待。来到这,这家店,竟然还没看。我们在车上等。明明这里写6点开始,老远到来,9点半还没开,服务生慢条斯理,可想而知我需要等多就才可以吃。真的失望。
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在那么多网友介绍之下,我们选择这家肉骨茶,试看看味道如何。满怀期待。来到这,这家店,竟然还没看。我们在车上等。
明明这里写6点开始,老远到来,9点半还没开,服务生慢条斯理,可想而知我需要等多就才可以吃。真的失望。
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Dine In
Level3
47
0
2014-05-03 133 views
Onion rice just nice with the onion fragrant and not oily at all. Good to eat it with other dishes but definitely not with bak kut teh as the strong bak kut teh taste will overcome the onion fragrant.Claypot bak kut teh come with your choice of pork, enoki mushrooms, oyster mushrooms, shiitake mushrooms, button mushrooms, cabbage and chinese beancurd skin at RM 13.00 per pax. Bak kut teh in a bowl also available at RM 11.00 per pax but without all the mushrooms. The bak kut teh soup not overly s
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Fragrant Onion Rice
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Onion rice just nice with the onion fragrant and not oily at all. Good to eat it with other dishes but definitely not with bak kut teh as the strong bak kut teh taste will overcome the onion fragrant.
Claypot Bak Kut Teh
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Claypot bak kut teh come with your choice of pork, enoki mushrooms, oyster mushrooms, shiitake mushrooms, button mushrooms, cabbage and chinese beancurd skin at RM 13.00 per pax. Bak kut teh in a bowl also available at RM 11.00 per pax but without all the mushrooms. The bak kut teh soup not overly salty and strong herbs went well with the white rice. 
Cantonese Sang Mee
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Looking for something a little lighter ? Try Yu Yi cantonese sang mee at RM 7.00 per pax. I like it very much as it was very simple and not a heavy meal. The noodles was light even it was deep fried before hand. Give it a try ladies !
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Waiting Time
5 Minutes (Dine In)
Spending Per Head
RM15
Recommended Dishes
Fragrant Onion Rice
Claypot Bak Kut Teh
Cantonese Sang Mee
Level3
2013-10-04 71 views
Stir-fried Iceberg LettuceFinally, I get something that would do my tummy a favour, some lighter fare I suppose, after all the meaty intake, hehe. This plate of Stir-fried Iceberg Lettuce comes pleasantly inviting with its crisp and juicy sprouts. The leaf are still fried till wilted just nice, but not too soft. Best paired with lots of minced garlic to complement it zestily. At least my diet on that day has been balanced out nutritiously then
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Stir-fried Iceberg Lettuce

Finally, I get something that would do my tummy a favour, some lighter fare I suppose, after all the meaty intake, hehe. This plate of Stir-fried Iceberg Lettuce comes pleasantly inviting with its crisp and juicy sprouts. The leaf are still fried till wilted just nice, but not too soft. Best paired with lots of minced garlic to complement it zestily. At least my diet on that day has been balanced out nutritiously then
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2013-10-04 39 views
Pork Stomach in Pepper Soup Coming next would be the favourite of most Chinese folks here, the Pork Stomach in Pepper Soup. It comes quite intense with the porky aroma, thought is said to have added some black pepper to it. No doubt the pork stomach is chewy and elastic enough, but somehow, I still fell the aroma is way too strong for me. But my other friend still seems to enjoy it pretty much. And so, I happily hand over my portion to him after tasting a bite
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Pork Stomach in Pepper Soup

Coming next would be the favourite of most Chinese folks here, the Pork Stomach in Pepper Soup. It comes quite intense with the porky aroma, thought is said to have added some black pepper to it. No doubt the pork stomach is chewy and elastic enough, but somehow, I still fell the aroma is way too strong for me. But my other friend still seems to enjoy it pretty much. And so, I happily hand over my portion to him after tasting a bite
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1 likes
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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2013-10-04 37 views
Nyonya Bak Kut Teh This is one dish that I think is pretty uniquely woofed up thus far, as far as Bak Kut Teh is of concerned. I yet to come across any of this porky fare that is being innovated with Nyonya cuisine. The meat for this dish is rather clear and plain. It is the sauce that actually helps to flavour the whole meat up with some appetizing sourness amidst some spiciness. The added scallion also lends some refreshing fragrance to it. Quite interesting though.
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Nyonya Bak Kut Teh

This is one dish that I think is pretty uniquely woofed up thus far, as far as Bak Kut Teh is of concerned. I yet to come across any of this porky fare that is being innovated with Nyonya cuisine. The meat for this dish is rather clear and plain. It is the sauce that actually helps to flavour the whole meat up with some appetizing sourness amidst some spiciness. The added scallion also lends some refreshing fragrance to it. Quite interesting though.
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2013-10-04 16 views
Dried Bak Kut Teh As for this delish fare of Dried Bak Kut Teh, it is simply fantastic and mouthwatering. I enjoy it for the much more moist meat texture, as compared to those ubiquitous dried version made famous in Klang. Comparatively, I enjoy this more for the less scorched part and more lean meat, besides the enticing aroma with dried chillies that is not being compromised. Truly awesome! Some even says is better than those available in Klang
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Dried Bak Kut Teh

As for this delish fare of Dried Bak Kut Teh, it is simply fantastic and mouthwatering. I enjoy it for the much more moist meat texture, as compared to those ubiquitous dried version made famous in Klang. Comparatively, I enjoy this more for the less scorched part and more lean meat, besides the enticing aroma with dried chillies that is not being compromised. Truly awesome! Some even says is better than those available in Klang
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2013-10-04 40 views
Fried Abalone Mushroom One of the snack that you can call for to accompany the bak kut the delicacy would be this Fried Abalone Mushroom. Rather than the conventional companion of yau char koey, this fried mushroom seems to be quite a good alternative too. It is recommended that to dip this fritter into the soup before consuming, to allow it absorbs the savory soup lightly. Not too bad, but if were eaten by itself, it might be tad soft by the way.
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Fried Abalone Mushroom

One of the snack that you can call for to accompany the bak kut the delicacy would be this Fried Abalone Mushroom. Rather than the conventional companion of yau char koey, this fried mushroom seems to be quite a good alternative too. It is recommended that to dip this fritter into the soup before consuming, to allow it absorbs the savory soup lightly. Not too bad, but if were eaten by itself, it might be tad soft by the way.
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24 views
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Level1
1
0
2013-09-26 35 views
今天在我家附近吃了一家肉骨茶(友谊肉骨茶),很不错,向大家食家推一推!招牌芋香鸡:看似普通,但是吃进口就有另一翻风味了。芋头和加哩叶一起焖煮,就像在吃奶油味,捞饭,好吃!黄酒鸡:米酒加姜丝和汤底,使这道菜吃了一口又一口。美味!干肉骨茶:在吉隆坡交少会吃到的干肉骨茶,味道辣辣地,很香干鱿鱼味。价钱公道,环境清洁舒服!大家一定要来吃吃。
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今天在我家附近吃了一家肉骨茶(友谊肉骨茶),很不错,向大家食家推一推!
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招牌芋香鸡:看似普通,但是吃进口就有另一翻风味了。芋头和加哩叶一起焖煮,就像在吃奶油味,捞饭,好吃!
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黄酒鸡:米酒加姜丝和汤底,使这道菜吃了一口又一口。美味!
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干肉骨茶:在吉隆坡交少会吃到的干肉骨茶,味道辣辣地,很香干鱿鱼味。
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价钱公道,环境清洁舒服!大家一定要来吃吃。

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
Service
Hygiene
Value
Date of Visit
2013-09-26
Spending Per Head
RM16 (Lunch)
Recommended Dishes
  • 芋香鸡,干肉骨茶,黄酒鸡
Level4
112
2
Located at Taman City in Segambut, off Jalan Kuching, this restaurant opened its doors to customers in December 2012 serving various dishes ranging from its' signature bak kut teh dishes, pork stomach pork soup, pork kidney in ginger wine, yam chicken, abalone slice taufu, Thai fish cakes and asam fish among others. The adventurous menu also includes Steam fish head available with choices of 4 different sauces - Tao Jiong, Ginger, Soy sauce or Assam sauce. Nicely laid out table for our
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Located at Taman City in Segambut, off Jalan Kuching, this restaurant opened its doors to customers in December 2012 serving various dishes ranging from its' signature bak kut teh dishes, pork stomach pork soup, pork kidney in ginger wine, yam chicken, abalone slice taufu, Thai fish cakes and asam fish among others. The adventurous menu also includes Steam fish head available with choices of 4 different sauces - Tao Jiong, Ginger, Soy sauce or Assam sauce.
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Nicely laid out table for our gastronomic Makan Venture with Openricers.
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Spacious, clean & fully air conditioned Bak Kut Teh restaurant. Different from the norm, eating Bak Kut Teh in such a cooling and pleasant environment.
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A must for all seasoned Bak Kut Teh lovers. Concoction of freshly minced garlic with thick soya sauce to enchance the flavour. Heavenly condiments that I can't do without.
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Star of the night was without a doubt, the 'Dried Bak Kut Teh' the restaurant specialty. It was very aromatic and savoury. The ribs was top-notch and the gravy was splendid, a wonderful accompaniment with white rice. The julienned cuttle fish brings out the smoky flavour topped with some finely chopped spring onions, the whole dish was just heavenly.
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Generous serving with a mixture of succulent pork ribs and chunky pieces of lean cuts.

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Humble and down to earth owner, Mr Tham were with us during the entire tasting event. Sharing his passion of serving good food with lessons learns from his dad, senior Tham which had been in business for more than 30 years.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-18
Level4
112
2
2013-09-23 20 views
Pork Leg was never my favourite due to the thick layer of unhealthy fat and skin. Being on a strict no fat diet, be it the chicken skin or pork skin, these parts can never come in contact with me. Under circumstances, I will gracefully 'dissect' the fat or skin from the meat, leaving the lean meat to be eaten. My pork loving friend will always say " Aiyah, Lilly ... whylah you don't how to enjoy this dish? You're taking away the best part of the meat. So sayanglah !" Well, you see for th
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Pork Leg was never my favourite due to the thick layer of unhealthy fat and skin. Being on a strict no fat diet, be it the chicken skin or pork skin, these parts can never come in contact with me. Under circumstances, I will gracefully 'dissect' the fat or skin from the meat, leaving the lean meat to be eaten. My pork loving friend will always say " Aiyah, Lilly ... whylah you don't how to enjoy this dish? You're taking away the best part of the meat. So sayanglah !"
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Well, you see for this particular dish, I would rated it average because the sauce was not up to the mark. Can't taste the intense flavouring that usually comes with this dish. It came off as mild tasting dish for me. Apart from that, the lean part of the meat was tender and soft, not rubbery. Serving is good. Overall, it's still a good dish for those who loved pig skin including the chewy gelatinous tendons.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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2013-09-18
Level4
112
2
2013-09-23 26 views
My visit or Makan Ventures to this Bak Kut Teh Yuyi Restaurant brought a lot of pleasant surprises for me. First, was the unique way of eating the crispy fried abalone by dipping it first in the herbal soup. Secondly, was this unassuming yam & chicken dish. I have eaten the stewed yam with pork (woo tao kau yok) a popular Hakka dish numerous time during my dinner trip with family or at chinese wedding dinners too. But, this is something very different from what I imagine it to be. Yam was cooke
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My visit or Makan Ventures to this Bak Kut Teh Yuyi Restaurant brought a lot of pleasant surprises for me. First, was the unique way of eating the crispy fried abalone by dipping it first in the herbal soup. Secondly, was this unassuming yam & chicken dish. I have eaten the stewed yam with pork (woo tao kau yok) a popular Hakka dish numerous time during my dinner trip with family or at chinese wedding dinners too. But, this is something very different from what I imagine it to be.
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Yam was cooked by stewing it till soft and mushy for the melt in the mouth experience. Well seasoned chicken was infused with the fragrant curry leaves, excellent combination with wonderful texture from the meat and yam. Something different, unexpecting tasty, though doesn't look good in picture ... a noteworthy dish to check out when visiting this restaurant.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-18
Recommended Dishes
  • Original Yam Chicken
Level4
112
2
2013-09-23 19 views
I loved my taufu cooked in any style - be it in soup, stew, fried, steam or even simply eaten with soya sauce or oyster sauce. It's a very versatile food. Rich in high-quality protein as well as low in calories and has no saturated fat or cholesterol too. It is also a good source of B-vitamins and iron. I was quite excited when was served this appetizing dish that nite. The freshly house made taufu was smooth and melt-in-your-mouth soft, and the delicious gravy was simply irresistible. Cooke
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I loved my taufu cooked in any style - be it in soup, stew, fried, steam or even simply eaten with soya sauce or oyster sauce. It's a very versatile food. Rich in high-quality protein as well as low in calories and has no saturated fat or cholesterol too. It is also a good source of B-vitamins and iron. I was quite excited when was served this appetizing dish that nite.
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The freshly house made taufu was smooth and melt-in-your-mouth soft, and the delicious gravy was simply irresistible. Cooked together with julienned carrots, sliced shiitake mushrooms and imitation abalone made from squid sitting on a bed of chinese mustard (bok choy) well seasoned with special chinese wine, Siew Heng, this simple & tasty dish can win over my heart any day, any time! I will definitely come back for more ....


Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-18
Recommended Dishes
  • Nutritious Abalone Slice Taufu
Level4
112
2
2013-09-23 11 views
This is a very unusual dish to be served by a Bak Kut teh restaurant. The regular ones would normally served the 'yau cha kuei' or deep fried dough fritter to complement the herbal pork soup. Nevertheless, it turned out to be a very unique but tasty and fragrant dish to go with the bak kut teh. Fried to perfection till golden brown, this makes a wonderful accompaniment with bak kut teh soup. Deeply flavoured, the abalone mushroom crackle and crunch with every bite. Mr Tham the owner even
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This is a very unusual dish to be served by a Bak Kut teh restaurant. The regular ones would normally served the 'yau cha kuei' or deep fried dough fritter to complement the herbal pork soup. Nevertheless, it turned out to be a very unique but tasty and fragrant dish to go with the bak kut teh. Fried to perfection till golden brown, this makes a wonderful accompaniment with bak kut teh soup.
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Deeply flavoured, the abalone mushroom crackle and crunch with every bite. Mr Tham the owner even suggested that we dipped the fried mushroom before savouring it. The combination of it all was nothing less than addictive. I couldn’t stop myself from munching away the last bits of savoury and delicious mushrooms that nite.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-18
Recommended Dishes
  • Fried Abalone Mushroom
Level1
1
0
2013-09-22 14 views
今天经过吉隆坡古晋路,看到了一家耳熟能详的招牌,友谊肉骨茶,就停下车来吃吃看着老味道。进入店内,它的装潢更加的新颖洁净了。 食物方面,瓦煲里多了新鲜的金针菇和鲍鱼菇,第一次吃,搭配得很不错。下次再试别的菜肴
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今天经过吉隆坡古晋路,看到了一家耳熟能详的招牌,友谊肉骨茶,就停下车来吃吃看着老味道。
进入店内,它的装潢更加的新颖洁净了。
食物方面,瓦煲里多了新鲜的金针菇和鲍鱼菇,第一次吃,搭配得很不错。


下次再试别的菜肴

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Decor
Service
Hygiene
Value
Date of Visit
2013-09-22
Spending Per Head
RM13 (Dinner)
Recommended Dishes
  • 肉骨茶
Level3
66
2
2013-09-22 17 views
These days, there are many designers’ food in town, chef have become more creatively i.e speciality burger like Ramen Burger, Charcoal burgers and etc are some of it. It seems that Bak Kut Teh is also following on this trend, a decade ago, dry version of Bak Kut Teh came about. It becomes an instant hit for some. Here at Yu Yi Restaurant which is located at 88, Jalan Kepayang, Off Jalan Kuching, Taman City, 52100 Segambut, they have develop a Nyonya version of the Bak Kut Teh. Bak Kut Teh Yu Yi
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These days, there are many designers’ food in town, chef have become more creatively i.e speciality burger like Ramen Burger, Charcoal burgers and etc are some of it. It seems that Bak Kut Teh is also following on this trend, a decade ago, dry version of Bak Kut Teh came about. It becomes an instant hit for some.
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Here at Yu Yi Restaurant which is located at 88, Jalan Kepayang, Off Jalan Kuching, Taman City, 52100 Segambut, they have develop a Nyonya version of the Bak Kut Teh. Bak Kut Teh Yu Yi had been established for more than 30 years with their founder shop in Old Klang Road which is opposite the market.
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For this Nyonya version, the meat are cooked in the Bak Kut Teh broth and then it will be cooked again in a claypot with added chillies, spices and condiments to come out a new Nyonya version. They have also added ladies fingers to enhance the dish.
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The chef uses mainly pork ribs and bony meats with minimum layer of fats. This ensures that it will not be too fatty. This version is aromatic and the meat still retains the smooth texture and the infused taste especially the pork ribs.
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You have a choice of 3 types of rice to go with the Bak Kut Teh i.e. Plain white, Shallot oil rice or Long bean rice (first time trying this) - nice to eat as it is. I tried on the 3 types but my preference is on the white or shallot one. It goes better with the gravy.

Rating 3 of 5

Dry Bak Kut Teh
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The other Bak Kut Teh we had for the night is the Dry Version. This version is similar to the one eaten in Klang but it is a wetter version as the one in Klang that I have eaten tend to be very dry and oily. The fragrance from the aromatic dry chillies just permeates through & the taste of the ingredients lingers in the meat.
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Taste wise, it is a little bit sweeter and they also use the ladies finger and dry cuttlefish too. It comes with a bowl of Bak Kut Teh broth to give you the extra kick. Just like the Nyonya Bak Kut Teh, this dish is best eaten with plain white rice, as you can really savour the flavourful gravy and cuttlefish.

Rating 3 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Hygiene
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Date of Visit
2013-09-18
Spending Per Head
RM12