Tong Shui Hou
51-G, Jalan Puteri 2/3, Bandar Puteri
47100 Puchong, Selangor, Malaysia
Tel : 6016-254 5755
FB : Tong Shui Hou
Business Hours :
Mon – Sun 2 p.m. – 11 p.m.
Thanks for the wonderful invitation, I recently went to Tong Shui Hou, a family-run bak kut teh restaurant at Bandar Puteri Puchong that will satisfy your taste buds with a wholesome home-cooked style Chinese food experience.
A hearty menu awaits diners at Tong Shui Hou with varieties of home-cooked dishes at reasonable price. Despite no glamorous interior setting, I like the fact that the restaurant is clean and neat. You won’t feel stuffy or uncomfortable with greasy floor and furniture, just nice for a casual dining
I will definitely order both Soup Bak Kut Teh (RM14) and Dry Bak Kut Teh (RM15) again the next time I visit Tong Shui Hou.
Served warm in the claypot, Tong Shui Hou’s version of bak kut teh was lighter in flavor with less heaty herb taste. Remember to have it together with their special fragrant rice that’s mixed with shallot oil bowl by bowl prior to serving.
Instead of the usual dry julienned squid, chef sprinkled his homemade roasted dry squid powder on to the dry bak kut teh prior serving. It gives more appetizing fragrant and really complements well the dish that’s cooked with pork belly, intestines, okra and dry chillies for a kick of spiciness.
Those craving for home-cooked style pork dishes will surely love this simple but hearty Halogen Pork (RM14). Braised with premium seasonings such as light and dark soy sauce, the pork stew was perfectly tender with enticing flavors fully penetrated into the meat. The savory gravy can get you top up another bowl of rice as well.
For soup lovers, remember to try their Pig Stomach Soup (RM12) with quality Sarawak white pepper that requires a lot of fuss to prepare. The flavor is not too strong with peppery taste, just nice for my palate with a hint of sweetness.
I noticed the soup was milky in texture, not the clear type that I usually have. Chef actually boiled the soup with chicken feet first before pig stomach to get the natural sweetness as well as the precious collagen.
Here’s a classic home-cooked meal that is bound to satisfy. Pork Belly with Yam (RM13), a dish that my mum prepared quite often, with good grade of yam and soft tender pork belly slices cooked in fermented beancurd paste (nam yu) for that uniquely luscious taste.
Stealing my attention next was this Lala (RM15) served with bak kut teh soup, which I haven’t tried before. Interesing combination, but if given a choice, I still prefer lala (clam) with supreme soup.
For those with mild taste buds can look forward to this succulent Pig Trotter with Vinegar (RM15). Chef at Tong Shui Hou cut down on the amount of black vinegar and ginger to cook the gravy as patrons around Puchong area prefer the toned down version.
Besides tantalizing pork dishes, Tong Shui Hou also serves Chicken Feet (RM8) that’s stewed together with peanuts until perfectly soft, a good source of collagen for your beauty need.
More photos at FOOD Malaysia facebook page, a Malaysian food and lifestyle blogger since 2010