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招牌菜
在那么多网友介绍之下，我们选择这家肉骨茶，试看看味道如何。满怀期待。来到这，这家店，竟然还没看。我们在车上等。明明这里写6点开始，老远到来，9点半还没开，服务生慢条斯理，可想而知我需要等多就才可以吃。真的失望。
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Onion rice just nice with the onion fragrant and not oily at all. Good to eat it with other dishes but definitely not with bak kut teh as the strong bak kut teh taste will overcome the onion fragrant.Claypot bak kut teh come with your choice of pork, enoki mushrooms, oyster mushrooms, shiitake mushrooms, button mushrooms, cabbage and chinese beancurd skin at RM 13.00 per pax. Bak kut teh in a bowl also available at RM 11.00 per pax but without all the mushrooms. The bak kut teh soup not overly salty and strong herbs went well with the white rice. Looking for something a little lighter ? Try Yu Yi cantonese sang mee at RM 7.00 per pax. I like it very much as it was very simple and not a heavy meal. The noodles was light even it was deep fried before hand. Give it a try ladies !
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Stir-fried Iceberg LettuceFinally, I get something that would do my tummy a favour, some lighter fare I suppose, after all the meaty intake, hehe. This plate of Stir-fried Iceberg Lettuce comes pleasantly inviting with its crisp and juicy sprouts. The leaf are still fried till wilted just nice, but not too soft. Best paired with lots of minced garlic to complement it zestily. At least my diet on that day has been balanced out nutritiously then
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今天在我家附近吃了一家肉骨茶（友谊肉骨茶），很不错，向大家食家推一推！招牌芋香鸡：看似普通，但是吃进口就有另一翻风味了。芋头和加哩叶一起焖煮，就像在吃奶油味，捞饭，好吃！黄酒鸡：米酒加姜丝和汤底，使这道菜吃了一口又一口。美味！干肉骨茶：在吉隆坡交少会吃到的干肉骨茶，味道辣辣地，很香干鱿鱼味。价钱公道，环境清洁舒服！大家一定要来吃吃。
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Located at Taman City in Segambut, off Jalan Kuching, this restaurant opened its doors to customers in December 2012 serving various dishes ranging from its' signature bak kut teh dishes, pork stomach pork soup, pork kidney in ginger wine, yam chicken, abalone slice taufu, Thai fish cakes and asam fish among others. The adventurous menu also includes Steam fish head available with choices of 4 different sauces - Tao Jiong, Ginger, Soy sauce or Assam sauce. Nicely laid out table for our gastronomic Makan Venture with Openricers. Spacious, clean & fully air conditioned Bak Kut Teh restaurant. Different from the norm, eating Bak Kut Teh in such a cooling and pleasant environment. A must for all seasoned Bak Kut Teh lovers. Concoction of freshly minced garlic with thick soya sauce to enchance the flavour. Heavenly condiments that I can't do without. Star of the night was without a doubt, the 'Dried Bak Kut Teh' the restaurant specialty. It was very aromatic and savoury. The ribs was top-notch and the gravy was splendid, a wonderful accompaniment with white rice. The julienned cuttle fish brings out the smoky flavour topped with some finely chopped spring onions, the whole dish was just heavenly. Generous serving with a mixture of succulent pork ribs and chunky pieces of lean cuts. Humble and down to earth owner, Mr Tham were with us during the entire tasting event. Sharing his passion of serving good food with lessons learns from his dad, senior Tham which had been in business for more than 30 years. Lilly HongEditor of Follow Me To Eat La - http://followmetoeatla.blogspot.com
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