I’ve been spoilt by Klang bak kut teh (BKT) ever since LC and I have been dating and nothing in KL comes close to what our favorite, Bak Kut Teh Yap Chuan has to offer.
Searching online will always bring you to their Puchong outlet. If you want a taste of the original and don’t mind travelling to the regions of Klang, Bak Kut Teh Yap Chuan is located at Lorong Tiara 1a, Bandar Baru Klang, 41150, Klang. You’ll get there by keying in these GPS coordinates: 3.063812, 101.469290.
Looking at the photo is giving me BKT cravings, oh dear.
The BKT soup here is a beautiful concoction of spice heavy broth with hints of pepper. Some BKT soup can be a little glutenous and thick from all the simmering pork fat but Yap Chuan’s is smooth on the tongue and warm in the tummy. This is a one person portion of a fatty and lean pork mixture accompanied by lots of fu chuk and taufu pok. We probably had 3 refills of soup this time around, not because we were cheapskate but because the soup was that good. I’d probably never be able to find another BKT like the one served here.
The highlight of Yap Chuan however is the dry BKT. Essentially a dry braised pork with okra and four angled bean, it’s seasoned with thick soy sauce, lots of dried chilli and dried cuttlefish bearing no resemblance to the soupy BKT. The caramelised sweet and salty sauce with a hint of spiciness coats the meat beautifully ridding it of any porky smell. Though I’d admit Yap Chuan’s dry BKT can be a bit inconsistent unlike their soupy BKT – sometimes there’s not enough smokiness, sometimes it’s too dry – it is still the best I’ve had.