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2013-10-31
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This Bak Kut Teh restaurant is different. Besides the traditional bak kut teh, it has several other authentic Chinese dishes on the menu. The Tham family started their food business way back in early eighties. Like many Chinese businesses, it was a humble beginning. They were just doing their business manning a roadside stall along Old Klang Road then. Today, they have four restaurants in and around Kuala Lumpur. Besides Imbi, they have branches in Old Klang Road, Puchong and Jalan Kuching.The
The restaurant is humbly located on the ground floor of the 4-storey building with flats above. It is at the end of Jalan Barat off Jalan Imbi.
The restaurant interior is bright and clean with pictures of celebrities including 'Laughing Ko' on the walls. The toilets are very clean too.
Mr Tham, the owner and boss of the restaurant is most friendly and would let you in on some of the secrets in their food preparations!
The Long Bean Rice is the best I have eaten so far. Mum had been feeding us with this when we were little but not so good like this one. Its taste is really great. The texture of the rice is firm but not hard and it is flavourful. This is Mr Tham's special. He said the reason it tasted so special is because the rice has been prefried with the other ingredients like dried shrimps, long beans and onions before it is cooked!
The Bak Kut Teh in claypot is great. The soup tasted slightly sweet and has a nice strong herbal fragrance. The meat texture is just nice and succulent.
The Steam Fish Head is very fresh with no earthy smell normally with a fresh water fish. The fish meat is both sweet and succulent.
The Drunken Chicken in Huang Jiu is excellent. It can make you drunk too! Chicken is cooked with 100% Huangjiu with no water added! The wine is imbued into the chicken meat which is succulent and flavourful. I strongly recommend this dish.
The Pork Stomach in Peppery Soup is good too. The pork stomach is clean and there is no smell. It is just nice to the bite and not rubbery at all. It is certainly well done.Generally, the prices of the dishes here are reasonable. Bak Kut Teh in claypot is RM25 per person and is RM13 per bowl only. The Steamed Fish in a variety of sauces is RM25 for small and RM30 for large. There are homemade jeoung jing, ginger, soy, assam or just simply fried crispy styles. The Drunken Kampong Chicken in wine is RM28 or drumstick style s RM20. Kidney in wine is RM20. Liver in wine is RM16. Stomach in peppery soup is RM20. Pork leg in thick soy sauce is RM16. Yong Tau Hakka style is RM1.60 per piece. The filling fish paste is very good like Ampang Yong Tau Fu! So now you don't have to go all the way to Ampang village! There is a variety of greens done different styles too. They are priced small RM10, medium RM14 and large RM18. Long Bean Rice per bowl is RM2.50 large which is worth it! Plain rice is RM1.50 large.
There is a variety of drinks from sky juice to beers! Beers are at RM8.
The cooking style is basically homestyle with no trace of ajinomoto. I didn't have to drink a lot of water later in the night which happened with some other restaurants. Thus it is one place you can go everyday. Bring your dad and mum there, they will be delighted with the Long Bean Rice and Kampong Chicken in wine!
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