After the SS 14 bah kut teh (BKT) review beginning with the Ah Ping BKT restaurant , next is one that claims to be a hundred percent from Klang and is called the Restoran Chuan Bah Kut Teh. The menu is so interesting here they offer so much more than just BKT itself. There is Sharks meat on the menu just in case any potential fear factor candidate would like to order that. I’ll eat it if no one said anything about it but unfortunately there is no way I can bring myself to ordering one of those. Perhaps next time when I am a bit more prepared.At the Bah Kut Teh restaurant, the main thing is for sure the BKT. I tried the BKT soup as well as the dry BKT. The first was nothing too extraordinary out of most of the BKT soup along the shop lots here in the SS 14. Still, they are already pretty good and rich in lots of herbs and spices. The ingredients are pretty standard like many others ; there is assorted pork, intestine and innards as well as mushrooms and some fu chuk.The second was the dry BKT and it was deliciously generous with flavours as well as fresh ingredients. Some thick soya sauce and a mixture of well complemented ingredients with blasting fire on claypot to cook this and the outcome is amazingly interesting. I still think that they should have a different name for this instead of calling it the dry BKT. It doesn’t taste any bit BKT.
Not to forget the vegetables and this doesn’t come with much flavours or artificial taste. Instead, it is just some oysters sauce and an entire bed of fried shallots right on top of the vegetables. I like my vegetables when eating something so heavily spiced like BKT, so this is a no for me.Then there is this Ginger Wine Chicken which is rarely served in most BKT shops. Because there is wine in it, the after taste that lingers and roam in your mouth would keep the saliva gland working and telling you to have more of those. As a result of that, the taste actually overpowers the BKT. Thanks to the cooked rice wine in the soup, there is the slight sourish taste that is very appetizing. A bad dish to put on the menu to go with BKT, but a great dish to go with rice on any other meal.And last but not least, how can BKT not go with some you tio? Theirs here are pretty ordinary and tasty to go with the soup.The Chuan Klang Bah Kut Teh didn’t quite utilize much space in the shop itself. Instead, tables are laid by the roadside as well as at the shop’s corridor. It is probably better that way since the temperature inside the shop itself is rather high compared to the natural breeze at nightfall outside the shop.

Having always been in love and accustomed to the Korean food, and not having many authentic Korean restaurants apart from the BBQ restaurants means any Korean food would have to come from the Korean friends and relatives. Which is why, the SeoulScape becomes a good spot for those in desire for authentic Korean food but not the BBQ.
Beautifully decorated with matching elements filled with KPOP frenzy, this place somewhat fragmented certain culture of Seoul and explicitly attracts fan of kpop or k-culture. Dazzling graffiti leads the way to the cozy bistro at the first floor.Started off with the부대찌개(Budae J j I gae), something you don’t get in most restaurants around town even though this stew is really popular in South Korea. This dish incorporates surpluses from American army during after the Korean War and till present has been acquired as a part of the Korean culture. So there are no surprises to see ingredients like sausages and hams being incorporated into traditional spicy soup.Also in this one is some tofu and mushrooms as well as some vegetables. And since the level of spiciness varies from individuals, the chili can always be doubled the amount. Cooking time takes about 10 minutes or so and this is when we spend some quality time over the dining table. This one is suitable for sharing and selling at RM45 (with 4 rice and 2 noodles) or RM30 (with 2 bowls of rice and 1 noodle).Next is the 즉석떡뽁이 (Jeuksuk Ddeokbokki), it brings lots of comfort and I dare say it is a good rice cake. Jeuksuk Ddeokbokki literally translates to instant rice cakes. Serving authentically in hot pot style, on top of a portable gas stove and cooked right at the dining table, the rice cakes were marvelously fully penetrated with taste not to mention we had extra gochujang (spicy red bean paste) added to it. For those who prefer milder flavour, you can always adjust it with lesser gochujang.The ramen added to this is perfect in texture when combined nicely with rice cake. It gives the very chewy and stringy texture but I normally like cooking the ramen al dente separately prior rather than cooking it directly in the pot. Good thing is the rest of them eats it fast we over cook the noodles.At the end, add in white rice to stir and wipe up all the remaining in the pot. It was delicious and avoiding wastage at the same time. Selling at Rm45 (with 4 rice and 2 noodles) or Rm30 (with 2 bowls of rice and 1 noodle), they are obviously also strictly for sharing.If you are not up for communal eating there is ala carte meals and the best representative to authentic Korean dishes in none other than the김치 찌개(kimchi stew). Selling at RM 20, the empowering rice cake flavour mixed inside the kimchi stew did not impress me but the portion of this stew is delicately perfect for one.Enjoy good food, accompanied by latest KPOP music video playing on endless loop at the large projected LCD screen, and relax with a drink or two after meal.

Big Hug is one of the latest additions the proliferating trend of gourmet burgers. Big Hug not only serves burgers as well as common sides, but they munificently serve heartwarming hugs as well.The walls are artistically embellished with creativity while light snacks which bring back lovely childhood memories for most of us are generously grouped at one corner of the shop right next to the self serviced drink stand. This would come in real handy when there is a long line ahead, especially the hungry younger ones with lower tolerance in patience.Burgers are eminently recognized by the soft and fluffy bun, patties and various toppings and sauces. The Big Hug Burgers live up to meet the standard in certain aspects if not all. Note that their ingredients are really fresh.The recent review gave me the opportunity to try most of their burger and apart from the inconsistency of those that came from anything with whole chicken thigh in it, the rest are okay. Starting with the very difficult to be identified Grilled Lamb Burger, those with least favourite to lamb would be please to devour this for RM 20 per set with fries and bottomless soft drinks.Available in three choices of bun, the burger comes with a plump grilled lamb patty, roasted cherry tomato, caramelized onion, mozzarella cheese, cheddar cheese, gherkins, and fresh lettuce. The caramelized onion is my least favourite. It was dulcified to overpower everything else in the burger.Another seafood choice is the Grilled Salmon Burger set at RM 20. With standardized sizes of grilled salmon fillet for consistency on top of roasted cherry tomato, caramelized onion, mozzarella cheese, cheddar cheese, and fresh lettuce.Once again, the caramelized onion totally conquest the flavour from salmon but having salmon slices inside a burger do have quite a brilliant texture when gnawing it. Great for those who is not up for anything too heavy.While for those who eats plenty, there is the Big Hug Burger which is a jumbo sized burger with sesame bun only. This combo of crispy chicken chop, cheddar cheese, tomato slices, onion, pineapple slices, tomato slices and fresh lettuce is perfect for sharing.Cheesy Chicken Burger is this other burger which does not fall short when comparing to the Big Hug Burger. This combo of crispy chicken chop, ham, fried egg, mozzarella cheese, cheddar cheese, nachos cheese, tomato slices and fresh lettuce sells at RM 26 per set.

Dai Ban Noodle literally translates to thick or big noodle. They serve not just noodles, but many of the rest of the noodles as well as rice and burgers. They take pride in the fresh ingredients and the preparation of the ingredients and dishes. Carefully picking their ingredients and preparing everything right from scratch, the cook puts in lots of effort to ensure the best of quality and value for money for the customers.Salted Egg Sotong (RM 11.90) is a rich salted egg coat of sotong ring with amazing texture. Deep fried with the perfect timing, the sotong doesn’t take lots of effort gnawing it. When chewing it, the salted egg coating is astutely distributed evenly. Every bite is real tasty.The Crunchy Prawn Roll sells at RM 7.90 and the prawns were really fresh and juicy. The skin was great and not too greasy. The prawns however, would be much more appealing in appearance should they have removed the intestinal vein.Fan of smoked duck slices should be delighted with their imported Smoked Duck that is selling so affordably at RM 8.90 per plate. Every slice is well distributed with a balance layer of meat and fat, greatly moist and succulent at the same time.When coming up with the name Daiban Noodle, this illustrates not just big noddle, but grand in general. Grand dishes, grand presentation, grand services for the customers and everything grand you can ever imagine. While trying to achieve this, check out this huge plate of Lemon Grass Pork Chop with Fried Rice at a reasonable price of RM 12.90. The generous slice of pork chop is so delicious and perfect in both the texture and the flavour. Marinated for hours, the pork chop is fantastic.Another best seller is the Claypot Pumpkin and Pork Rib congee (RM10.90). Most places cook porridges with plain porridge. This one is cooked with flavours which blend well with the later addition of pumpkin. This way, the pumpkin blends into the porridge nice and smooth.Follow by the Dai Ban Spicy Char Kuey Teow (RM8.90) which is delectably spicy. It comes with a mix of yellow noodles despite the name Char Kuey Teow. The mix of noodles is so the texture of this is slightly muddled up with both a more solid texture from the noodle and the bouncy texture from the kuey teow. As for the spicy level of this dish, the zest to this is the right at the tip and the addition of preserved turnip in it is clever.The signature to the Dai Ban noodle is the Traditional Handmade Dai Ban Mee at a fair price of RM 6.50. The ingredients are pretty luscious and the soup is rich in flavour, very much to my liking. The noodles however, lack some chewiness in texture. I admire the effort of the cook preparing everything right from scratch with man power instead of machine. That means all the way from kneading the dough and pinching it to pieces.It is a very homely place with great dishes of good ingredients.
Love, Sycookies

Located along Jalan Klang Lama right beneath one of the flyover bridges, the Ah Wang Bah Kut Teh is a place with some extended awnings and a lot of tables and chairs to cater for the crowd. This place doesn’t quite have anything too fancy but they serve good food and really fresh steam fish head. The combination of both steam fish and Bah Kut Teh seemed to have been well accepted by the mass. I thought it made a well combined meal along with choices of their vegetables. And speaking of the price, it is nothing too expensive and pricy. In fact the dishes were affordably pleasant and delicious.
Common orders at most table is definitely the steam fish head, as well as a pot of Bah Kut Teh. People are mostly here for the steam fish head so maybe they should have called themselves ‘Ah Wang Steam Fish’ instead of ‘Ah Wang Bah Kut Teh’.The Bah Kut Teh was good, a little sweet and has a thick herbal aroma but the soup is really tasty to go with the rice. Same like most Bah Kut Teh place, we get to choose what’s in for the Bah Kut Teh. I usually go for mix so there is a variety of everything like pork ribs, meat, belly and the inert.
Pick a type of vege of the day and they can prepare a dish of vegetables for you. Since the other dishes are already heavily flavoured, the vegetable is done simply by boiling it and serving it with oyster sauce and fried garlic and shallots.Don’t forget they also serve my favourite Yao Tio which went amazingly well with Bah Kut Teh.This is especially awesome on one of those cold and chilly nights, where the warmth of the claypot bah kut teh and steaming hot fish and rice would easily warm you inside out right from the stomach.The Steam Fish Head is amazing and huge. It gives you all the pleasure in enjoying the best part of the fish. The collagen and gelatin at the fish head is great and the meat is soft and smoothly juicy. They have many types of steaming methods, and common ones would be the ginger and garlic steam and asam. The later got attacked before I got my photo so perhaps the next time I revisit, I would remember to take a snapshot for the blog. Sometimes it is hard to resist the temptation to wallop the food when it arrived at the table with the beautiful aroma and steam.Love sycookies