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 (Romaine Lettuce) with 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).

On other days, we might have the Fried (Whole) Tilapia in soy sauce and oil which is good too.  The tilapia is fresh with flaky meat and super crispy sides.

Their braised Hakka Char Yoke (Braised Pork Belly with Wood-Ear Fungus) that's super tender is also a usual order of ours.  They also do a decent 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).

The Blanched Sang Choy (Iceberg Lettuce) drizzled with oyster sauce, garlic oil and fried garlic is equally delicious.

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