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To ensure that we have a balanced meal, we ordered the chinese lettuce. This vegetable is among one of the few vegetables which are served in Bak Kut Teh restaurants.The chinese lettuce arrived fairly quickly, together with the Bak Kut Teh. It is quite crispy, even though it has been wok fried. It also has a nice balance of oyster sauce added into it. Finally there is also a huge amount of unhealthy yet sinful fried onion oil which makes the chinese lettuce smooth. The nice green hue of the vegetables at the very least adds some colour to our meal that evening.
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No kidding but I do believe in trends and demands when it comes to food and restaurants. The Sunway Mentari has bloomed into a steamboat paradise over the past few years while the Subang Jaya SS 14 area is now blooming with Bah kut Teh shops. I so not realized when the trend begun but I am pretty sure some of the shops here have already been running for at least more than a decade or so.Restaurant Ah Ping Bah Kut Teh is not an exceptional. The shop is located along with the many other Bah kut Teh shops in SS 14 right across the SS 15. These shop lots here were designed in such both the front and back of the shop is accessible. This welcomes customers from both direction and ensures good ventilation in the restaurant.The Bah kut Teh do not require a huge kitchen so the cooking is done at one corner of the shop. The meats are usually prep and cooked so upon order is up, all they did is to properly cut according to what’s in the order and fire it up on the stove in individual clay pots.I like how they decorated the pot with a little bit of vegetables, just for the sake of it. But it was nice of them to at least try. Thumbs up for that.Most Bah kut Teh shops around here serves vegetables with simple flavours, mostly just soy sauce, oyster sauce and a sprinkle of fried shallots and some fried finely chopped garlic.I order mine mix, so it comes in an assorted mix of meats and inert, mushrooms and fried bean curd skin (fu Chuk).Here in Ah Ping, they have the so called Dry Bah Kut Teh as well. For those who is still curious with what a dry bah kut teh is, the dish is basically just simple ingredients similar to such of the bah kut teh, but with thicker dark sauce and cooked with blasting fire till it thickens and dries into this thickly coated pieces of meat.
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Bak Kut Teh! So everyone has differing views and preferences when it comes to BKT. Some of the main differing tastes/preferences in BKT is the soup - some like the soup thick, others like it light or maybe full of herbs/spices. I like my BKT soup with lots of herbs. And this BKT on a cold, rainy night - that's what we call 'shiok'. Ah Ping BKT, has it right - tender meat, tau fu pok, fu chuk, golden mushrooms and one of the plus sides is that it has garlic and cili padi in a container that makes it easy to take and consume They also have the dry BKT here but its not all that great to me. Probably gets a rating of 6/10. My rating for BKT at Ah Ping is an 8/10 (only on taste tho - the environment and cleanliness is negligible since its by the road side).
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After having the quite dissapointing BKT soup, I wish that the dry version could save our appetite. And I am glad it did.We opted for lean meat and 3 layer meat (mixture of fat and lean meat) to go with the dry soya sauce and yau mak vege. The meat was really tender yet succulent and flavourful from the sauce- savoury and slightly fragrant from cooking wine. Sliced lady fingers were nowhere to be found. It was a little spicy, I wish there was more sauce to go with steamed rice.
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