Fen Fang Bak Kut Teh
No 130, Jalan Rimbunan Raya, Laman Rimbunan
52100 Kepong, Kuala Lumpur, Malaysia
Tel : 6019-555 5218
FB : Fen Fang Bak Kut Teh
Business Hours :
Mon – Sun 10 a.m. – 10 p.m.
Emerged as one of the happening Bak Kut Teh spots in Klang Valley, I recently visited Kepong and was surprised with the number of restaurants that mushrooming around.
Fen Fang Bak Kut Teh was located in the Laman Rimbunan, Kepong and I was there on recommendation of a friend to try out their specialty Dry Bak Kut Teh. With another two outlets successfully operated in Kuala Selangor, this was Fen Fang Bak Kut Teh’s third outlet that just newly opened for business.
Dry Bak Kut Teh (RM13 per serving)
A true foodie experience, I love their signature dry version of bak kut teh a lot! Loaded with taste-tempting flavors, chef needs to cook this dish together with bak kut teh soup, dry chilies, dried cuttlefish and minced garlic for at least 20 minutes so that every piece of the tender pork can well-absorbed the aromatic taste that seasoned with thick soya sauce.
We had also the Soup Bak Kut Teh (RM12 per serving), which loaded with a lot of goodness ingredients such as the spare ribs, pork bellies, pork innards and chunky pieces of lean cuts. Compared to the Kuala Selangor outlets, chef need to tone down the herbal taste of Bak Kut Teh soup here to better suit the local Kepong’s taste buds. Those that prefer the Klang’s version of thick and strong Bak Kut Teh soup with a lot of herbal taste might not be satisfied here, but well, different places have their own different versions, and that’s what make the food hunting interesting.
Besides the Bak Kut Teh soup, diners can also order these sides, Fried Chinese Bread Stick (RM2 per bowl), Enoki Mushroom (RM5 per bowl), Button Mushroom (RM5 per bowl), Fried Beancurd (RM4 per bowl), Beancurd Slice (RM4 per bowl), to go with the delicious soup.
Besides Bak Kut Teh, we also ordered some simple homey dishes that were flavorful and went well with couple more bowls of rice.
A hearty dish Claypot Chicken (RM12) cooked together with the mushroom and fragrant sesame oil. Love the thick flavorful gravy, I had few spoonful of white rice just with the palatable gravy only.
Slightly different from the usual serving, this Pickled Vegetable with tender Pork Stew (RM8) that served hot in the claypot was added dry chilies to give you that amazing kick, really appetizing for those with spicy taste buds.
Served cold, chef prepared this chewy Chicken Feet dish together with his special sauce, a nice balanced mix of appetizing Thai chili sauce, fresh chili, calamansi, sour plum and garlic. The dish was garnished with sliced onions, pickled cucumber, coriander and scallions on top to further excite your taste buds with every bite.
Fried till crispy at the outer layer, this Thai-styled Beancurd (RM7) was flavored again with chef’s special sauce. Like the sweet spicy taste, and the fried beancurd did not feel too greasy.
A simple flavorful dish, Vegetable (RM7) seasoned with soy sauce, oyster sauce and lots of fragrant shallots on top.
More photos at FOOD Malaysia facebook page, a Malaysian food and lifestyle blogger since 2010
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