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2013-08-08
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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
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.
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