Bak Kut Teh Yu Yi

營業中

休息中

It's raining cats and dogs..we are craving for Bak Kut Teh for our lunch...looking around which is the nearest place in KL city centre we can think of this place.. Yu Yi Bak Kut Teh..My dad told me before the food here is pretty good and one of my colleague also try it before during the Open Rice Makan Ventures.. We give it a try and it was a pleasant dining experience with the friendly bos so attentive to our request and introduced some of their specialities dishes here..we quickly ordered the Yau Cha Kueh..My lady colleague is too hungry while waiting for the gentleman to get the parking..( the parking space is abit challenging here parking along the roadside and quite limited space). Enjoying the taufu while waiting for the bak kut teh..The dining area is air conditioning and comfortable. tooYau Mak - Large portion just nice for 6 of us..My all time favourite..Pork stomach pepper soup..The pepper is not too overpowering the taste and just blends well. I love to have the pork stomach with a dip of the soy sauce..We ordered a big pot of the Bak Kut Teh with pork bone, 3 layer pork, intestine, pork stomach, pork belly, ribs, mushrooms, vegetables and etc..Hot steaming pot with thick flavour of the bak kut teh..Simply irrestible..the soups is very delicious with intense herbal flavour and we request to add on more soup ( no charges). Some of the background of Yu Yi Bak Kut TehFrom a modest stall in 1984, YuYi has improved and expanded to today’s three restaurants. Just like Bak Kut Teh, A dish of humble origin. That is now enjoyed by all walks of life. In YuYi they stand by two principles --to provide top class meals and top class service. Their signature dish Bak Kut Teh, unique Yellow-Wine Chicken, Stream Fish Head, Pepper Soup Stomach, Thick Soy Sauce Pork Leg, Sweet n Sour Pork Leg and etc.Yu Yi Bak Kut Teh :53-6, Jln Barat, Off Jalan Imbi 55100 K.L. Tel : 03 – 2145 6416 Business Hour : 6am – 9pmEmail: yuyibkt@gmail.comContact Person : Mr THAM (Tel: +6012 3082340)Facebook : https://www.facebook.com/yuyibktWebsite : http://www.yuyibakkutteh.com/ 繼續閱讀

Bak Kut Teh, literally means "meat bone tea," but is actually a soup consisting of meaty pork ribs simmered in a broth of with herbs and spices including star anise, cinnamon, cloves, dang gui, fennel seeds, cloves, coriander and garlic for hours. Despite its name, there is in fact no tea in the dish itself. The name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. This dish dates back to the 19th century when Chinese immigrants working as coolies and especially workers of Hokkien origin in Malaya used cheap pork ribs, herbs and spices to boost their energy. The dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health. Bak Kut Teh is usually eaten with rice, and often served with "yau char kwai" or twisted fried dough for dipping into the soup. Light soy sauce and dark soy sauce is preferred as a condiment served with chopped chilli padi and minced garlic is taken together as they really goes well with the Bak Kut Teh. My recent visit to Bak Kut Teh Yu Yi was truly a memorable one as the food were really appetising and together with the friendly and warm hospitality extended by Mr.Tam (founder and co-owner), I have to say that it was a pleasant MakanVenture trip for me that night. Established over 30 years ago, they not only serves Bak Kut Teh alone but a variety of others dishes like Hakka Yong Tau Foo, in-house Special "Drunken" Chicken, Steamed Fish Head, Pork Stomach in Pepper soup, Pork Kidney/Liver in Yellow wine and even the Pork Leg in soy sauce. Wide selection of home style dishes such as the Egg plant with Minced meat, Bitter gourd with Egg, Thai sauce Fish cake among others are offered in the menu. The selections are so good that you would want to savour each delicious goodness all by yourself.This outlet has a comfortable air conditioned indoor and airy outdoor setting. Spacious, clean and good place to dine with your family and friends especially when you're around the city centre. Strategically located off Jalan Imbi, walking distance to the shopping malls - Times Square, Sungei Wang & Low Yat too.Pleasant indoor air-conditioned dining setting environment with spacious seating capacity. Pictures of mouthwatering treats all up on the wall are enough to make ones drools while waiting for food to arrive. The walls were adorned with photos of celebrities, artistes, actors & actresses both from local & international scene gracing the restaurant while savouring the delicious treats Yu Yi have to offer.Bak Kut Teh Yu Yi make their presence felt by having 3 others branches @ Old Klang Road, Puchong and Jalan Kuching too. We started off with Taufoo pok in Bak Kut Teh soup. It was good old simple taufoo pok; well cooked, soaking up the flavourful soup and nice to eat on its own even without the rice. I loved the soup, slurping my way through the delicious goodness of the excellent robust soup, and you will find that one bowl is never enough.My favourite of the night without a doubt was the unassuming simple and light "Yard-long Bean Rice". The moist, aromatic and flavourful rice really stand out with the use of fragrant fried dried shrimp with shallots and garlic that weaves traces of light sweetness into the rice. An unforgettable delight, a creative marriage of the common ingredients such as long beans, shallots, garlic and dried shrimps only. Next up is the Bak Kut Teh in Clay Pot. Plentiful portions of meaty pork served together with 3 types of mushrooms mainly the shiitake, straw and button mushroom. It must have been the sweetness of the mushrooms, or the rich herbal and aromatic taste of the broth, but the combination of it all was nothing less than addictive. I couldn’t stop myself from slurping the savoury and delicious soup! It was both hearty and delicious food that has maintained its quality and standard thru the years. And for that, it’s get a thumbs up from me! My all time favourite - "Hakka Yong Tau Foo", a dish which I have a high expectation of. I basically grew up eating my dearest mum's Hakka home made Yong Tau Foo with tenggiri fish paste and minced pork, and it has been my favourite for a long time. Well, this dish certainly met all my expectation. The fish paste was firm and tasty with generous fillings too. The brinjals and taufoo were especially good as they were really large in serving size. The next dish on the menu was the "Pork Stomach Soup with Pepper". The broth flavour was strong and had a distinct peppery taste. According to Senior Tam, specially selected good grade pepper was used for the soup to bring out the special taste. I found it a tad too peppery strong for my taste buds as I would prefer a lighter version of this kind of soup. Senior Tam came across as a friendly, warm and hospitable person, truly passionate with what he's been doing for so many years. I wished him well here and hope his son can continue this legacy of serving one of KL's best Bak Kut Teh in many more decades to come. Lilly HongBlogger of Follow Me To Eat La - http://followmetoeatla.blogspot.com 繼續閱讀

I've to admit that I'm not a big fans for Chinese cuisine, but Bak Kut Teh is an exception. I love Bak Kut Teh and I've very high expectation for Bak Kut Teh. Yu Yi has been around in KL for more than 30 years and their Bak Kut Teh is very authentic.Bak Kut Teh in a Clay Pot has a pot full of vegetables, varies type of mushrooms, meats and most importantly the flavorful soup. I love the mushrooms are served in whole piece, and they have absorbed the essence of the soup. The soup is sweet and salty and not overly herbal-ly taste.KangKung & Belachan (RM 18 for Large, RM 14 for Medium and RM 10 for small serving) is normal but still tasty!Hakka Yong Tau Foo (RM 1.60 per piece) with the choice of fried Toufu, eggplant, Bitter Gourd and Chili. It surprised me that the gravy on top of the Yong Tau Foo is really good, it's flavorful but not too salty.Yard-long Bean Rice (RM 2.50 for Large and RM 2 for small serving) is very aromatic, you will be able to smell it from far even before it's served to our table. The rice is fried first and then steamed later before it's served, and you would not be able to resist it.Pork Stomach in Pepper Soup (RM 20) is by far the most hot pepper soup I've ever tasted. Even spoonful of soup you drink, you can feel the warmth from the mouth to the stomach. I don't like the overly peppery taste, but I love the crunchy pork stomach. So at the end, I decide to abandon the soup and just focus on eating the pork stomach (oh my, the cholesterol)Steamed Fish Head with Minced Ginger is not smoothest in texture, but I like that the dish is free of mud taste. The sauce is cooked with plenty of minced ginger, but it's not spicy at all. It is indeed very delicious.Yu Yi’s Signature Pot might seem simple with just bones and garlic, but I have to say the taste is awesome! This is among the top three dish for the day. The soup somehow give you the feeling of happiness and being loved.Drunken Chicken in Huangjiu costs RM 20 for chicken drumstick or RM 28 for half Kampung Chicken. This is definitely my favorite dish overall. The strong alcohol smell might trick your smell bud that the alcohol level is too high, but your taste bud will tell you it's just perfectly mild and nice. I love that an egg is put on top of the soup which add on a little bit of playful look and taste to the dish. It's so nice that I'm willing to have this soup every day if I could. Overall, Yu Yi serves Authentic Bak Kut Teh, but if you try other dishes as well, it will impress you. 繼續閱讀

客家酿豆腐。。。老板看到我们几个为了等另外几个迟到的人全部都显得很饿了。（因为我们都一直在闻着其他座的食客的肉骨茶香味！）这道菜虽然不是很特别，但是却被我们一座人全部一扫而空！可能是在饿肚子的关系吧。。。 繼續閱讀

Bak Kut Teh shops in Kuala Lumpur of late are going thru business transformation. They are involving into full fledge restaurant that not only serves Bak Kut Teh but some other specialty food like Steam Fish Head and other complimentary food to this famous dish. This is due to the changing taste of KL’ites which prefers to have varieties of dishes rather than just one or 2 dish for their meals.One such restaurant that is undergoing this kind of transformation is Yu Yi Bak Kut Teh Restaurant located at 53-6, Jalan Barat, Off Jalan Imbi, Bukit Bintang, 55100 Kuala Lumpur. We were invited to sample out some of these specialty dishes. The night started with the first dish which is their Long Bean Rice, you don’t really get to savour this kind of rice in many places as some shops sells the Yam Rice. I had the opportunity to try this a couple of weeks ago at their branch shop in Jalan Kuching, but here in Jalan Imbi, the fragrant of the dried shrimp was perfectly blended with the long bean and rice. The taste was mesmerising and you cannot help but go for a second helping. Like the saying goes, you can even eat it on its own. You have to go early in the morning to have this rice as it is a hot item and sells very fast.Next we have signature Bak Kut Teh in Clay Pot. KL Bak Kut Teh is very different from the Klang version. It is normally serves as a clear broth and strong herbal taste which is what you get. The spare rib used to cook this Bak Kut Teh was, very bouncy and tender. Well, Yu Yi had been around from more than 30 years, since their humble beginning in Old Klang Road. The flavour does not change much as they have preserved the cooking style and ingredients used throughout these years.Next we had the Hakka Yong Tau Foo. I tried the bitter gourd and on my first bite, I would say that the fish they had used as stuffing was very good and with the right mixture of pork, this makes a good Hakka Yong Tau Foo, Although each piece is at RM1.60 per piece, it is value for money as the filling was quite filled up. The Fried bean curd skin is a little short of expectation though.For the vegetable dish, we had the Kangkong (Water Spinach) & Belacan Stir-fry. Taste wise, the belacan was very flavourfully mixed with the Water Spinach. The vegetable was still tangy but the chef had used a little too much of sugar, which makes this dish a little sweet, which should not be the case.As mention, many of Bak Kut Teh shops sell Steamed Fish Head too. Here we had the Steamed Fish Head with Minced Ginger. I am very fond of Steamed Soong (Grass Carp) Fish Head. One of the biggest problems with serving this Soong Fish head is the smell of the mud in the fish. Here, the chef using a unique method (he did not want to tell us how he did it) have successfully overcome this fishy smell and therefore we are able to enjoy this dish which the fish head was very smooth and the flesh was bouncy too.On a rainy and cold night, the next dish Pork Stomach in Pepper Soup will make your tummy relieved. Normally in other shops, the pepper used is not very strong but here at Yu Yi, your first slurps, will have your senses awaken. For me, it is a tad too strong. According to the chef, the extra strong taste is not due to the use of extra pepper corns put into it but rather than the quality of the pepper corns that are used by the chef in Yu Yi.Another one of their signature dish is Yu Yi’s Signature Pot. The chef uses garlic soup which is prepared upon pre-ordering. For regular customers, they will usually called in and order this dish in advance as it will required about 40 minutes to prepare. He uses whole garlic and when you eat this garlic, it is very soft and silky too. The broth was very clear and garlicky. “Drunken” Chicken in Huangjiu (Yellow Wine) is a dish served to women during maternity. This is yet another tummy warming dish. In this restaurant the wine used is a combination of Huang jiu and Hsiao Heng Wine. They do not add any water to cook this, 100% wine is used. So, if you like Chinese wine dishes, this dish will stir you up. We had the opportunity to sample another creative dish by the restaurant which is called Stirred Fried Black Pepper Neck Meat. If you had been to Thai restaurant, neck meat is one of the choice meats used to BBQ. Here the chef had thinly sliced the meat which had layers of fats and meats and then stirred fried with black pepper. The result, the meat was succulent and it blended very well with the black peppers.FC HongEditor of Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com 繼續閱讀