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Signature Dishes
Wohoo, The asam steam fish offered by Ah Wang restaurant is really nice. The sauce has great asam taste. Sweet and a bit sour + heavy asam taste. With the fresh fish meat + the asam sauce, that dish is a super awesome enjoyment to customer. I love it very much.
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住在这酱近一年了，又到了离别的时候， 好吧，就用肉骨茶道别...汤的水准和我一年前是还在，不同的是，这次多叫了个豆腐，配上咸咸的酱油，最佳拌饭，与肉骨茶同时配来吃，更本就是如虎添翼!
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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, 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
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This has by far been the best tomyam steamed fish i've ever tasted. The fish is fresh and the meat is smooth since it is steamed at the right temperature. Steamed fish requires a high level of precision in terms of timing and you can never get it right at home. The meat will be either too soft or too tough if you try to steam it by yourself.The tomyam paste is flavorful and its sourness will definitely whet your appetite. The petai inside the paste makes it more authentic and the parsley topping enhanced the fragrant smell of the paste itself.
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it is located at jalan klang lama. The place is crowded when we reached there. We go there to try bah kut teh and steamed fish. We order soup bah kut teh . The bah kut teh soup is clearer than other bah kut teh store. The tastes is not thick enough. But here they also served bah kut teh using chicken instead of pork. The steamed fish is quite nice. It is steamed with soy sauce and chili. But it wont be over spicy and the fish is fresh.
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