Anyone who stays/stayed in Klang would know of this place known as
kiu dai or under the bridge (literally translated from Cantonese) which is not incorrect as it is. Located opposite the hardware
store, the place is crowded in the mornings and they run out close to noon. Or earlier.
Although it's an open area with a zinc roof, it's relatively cooling, thanks to the breeze from the passing trains.
What goes best with fatty herbal pork soup? Tea, of course.
How best to serve them? Well, using your own cups and utensils to wash them. Yes, my father has his own personal set of tea cups which comes in a handy bag to bring around.
Chinese crullers and chopped birds eye chili. One for a sweet note, another to heat things up. I sometimes find
bah kut teh too porky and use the chili to offset the flavor abit.
Deep fried shallots to give the rice a slight twist of flavor. But I don't particularly fancy them. Just my general dislike of onions in general.
Normal or oily rice? To complete the experience, the latter would do better. But it's understandable if you think it's not worth the artery clogging. You should probably not bother to eat
bah kut teh at all because that's all it really is: fattening pork.
Unlike other joints, they serve in bowls instead of clay pot. Some people scream murder because it means risking the soup getting cold fast. I don't know how likely because I tend to have the soup quicker than it cools down =D
Apart from the usual skinny/fatty/bony cuts, they do others such as chicken feet, pigs intestine. I think I'll just stick to the boring pork belly, thank you.
It's not difficult to see why this place is known to bring everyone from all over because the soup has great strong herbal taste and the meat is cooked till tender. Well worth the trip.
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