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Wednesday, 1 June 2016

Waki Bak Kut Teh @ Pandan Indah

There are quite a few bak kut teh (pork bone tea soup) shops in my housing area but I only get to indulge in it occasionally since my family aren't huge fans of bak kut teh.  In fact, they aren't fans of anything in soup.....period! >_<

This one, Waki Bak Kut Teh @ Pandan Indah, is not the most well-known one in the area but, if I had to choose one, this would be the one I prefer coz the broth is much lighter than some of the versions out there.

So, like any bak kut teh shop, I should start with their Bak Kut Teh with the usual suspects of pork ribs, pork meat, bean curd sheets, pig stomach, pig intestines, dried shiitake, button and enoki mushrooms making up the claypot.  

I'm not sure what variety BKT this is but I prefer the versions that are lighter (both in taste and colour) that are not too strong in herbal flavour although I did get a hint of a slight bitterness from the "dong quai" (angelica root or female ginseng).  I find those darkly coloured (Klang) Hokkien-style BKTs too strong in herbs for my liking.

"Yau Char Kwai" (or Chinese crullers) is a standard must-have condiment with bak kut teh.  Great eaten dunked in soup to absorb some of the flavours of the broth.

Next, we had the Braised Pork Knuckle in Black Vinegar otherwise known as "Chu Kiok Chou" in Cantonese.  I love to drink the sweet and sour gravy of the black vinegar with hints of garlic, first and foremost...followed by eating the tender lean meat but not the fatty pork trotters (natural collagen or not), thank you.  I remember eating this during my confinement (made with lots of ginger) and if there's one confinement dish I like, this is it...confinement or not!  Just the gravy with rice is all I need.  There's also a version with addition of dried chillies (with more spicy than sour flavours) but I don't like it as much.

As with any meal, we should finish off with a plate of greens.  This was the crunchy-to-the-bite Stir-Fried "Yau Mak" with a drizzle of oyster sauce and fried garlic bits.

The total bill came to RM37 inclusive of two bowls of rice and two Chinese teas (I didn't ask for a price breakdown of the individual dishes).

They also do a decent steamed or fried tilapia and stewed pork leg or fatty pork knuckle (but this dish is quite large in portion size, so you'd need a few more mouths before you can order this).  I used to have these dishes with my ex-colleagues when we dined in a big group here.

My Personal Opinion

A simple neighbourhood bak kut teh joint that satisfy our needs when we need a bak kut teh meal.  The black vinegar pork knuckle is first on my list followed by their light but aromatic bak kut teh.

Restoran Waki Bak Kut Teh
No M2A/5 Jalan Pandan Indah 4/6
Pandan Indah
55100 Kuala Lumpur

14 comments:

  1. "...coz the broth is much lighter than some of the versions out there" <= this will be the reason why I will stay away from this establishment >.<

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    1. Then you can pretty much eat at the many other BKT restaurants here especially the one that serves Klang-style BKT! ;)

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  2. heheh, i could fit right in with your family - i haven't had bak kut teh since february 2015, and i don't have cravings for it - i do like it but i can definitely live without it ... my favourites are the ones with the strongest herbal flavours possible, i think :)

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    1. So I see you like Klang-style BKT too :)

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  3. Well, you know me, I'll attack the fatty pork trotters first! I happen to love BKT and vinegar pork. My favorite place (not that I have been to many) is the one at Sg Way.

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    1. Then you'll surely enjoy the stewed pork trotters here.....fatty and very big portion...haha! :D

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  4. I love chu kwok choe, more on the liquid than on the meat unless the knuckle is of the tendon, then I super like!

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    1. I also like the liquid more than the meat....I can drink lots of it or have it poured all over my rice! ;D

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  5. I am ok with most bak kut teh since I don't drink much of the broth as long as the meat is tender enough and I love to eat pork vinegar because it is sourish and I only eat the tender lean meat. Eh, your family aren't fans of anything in soup so when you cook the Singapore white bak kut teh, you have to eat all of the ingredients inside and drink the broth all by yourself too?

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    1. Though my family aren't fans of anything in soup, like you, my spouse will just eat the meat but not drink the soup. But I failed to mention that if the soup is peppery (like the Singapore-style BKT), then they'll help to drink the soup too.

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  6. I'm a bit of a soup fan. Put it in soup and it's a whole meal. ;-)

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    1. I'm just like you when it comes to soup...I can make a whole meal out of it too :)

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  7. U like soup but your family don't, how? My hubby and I love BKT and we will have it at least once a month for either breakfast or dinner :)

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    Replies
    1. I've yet to have BKT...for breakfast!! >.< That's why I only get to indulge in it occasionally...hehe :D

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