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This place is just opposite Monterez club @ Kg Subang, was on the way to check out Daniel’s new house and we decided to stop here to makan. I have been to this place once long long ago like 6-7 years back.

The bak kut teh is lighter here but still tasty and nice. What I like most is they have a lot of foo chok. Not too oily and the taste is just right
We also ordered a pot of Chicken Rice Wine, which I considered the wine taste to be relative light compared to those my mum cooked at home. Just as other rice wine chicken, you get lots of fungus and ginger. The chicken is quite old, so I am guessing they are using kampung chicken.

BKT soup can be added but the rice wine you will need to order another one just like how the Indon worker there reply Daniel in English “order 1 more pot only” hehehehe

Makan first, think later

So yes, we all know that Klang is the “mothertown for all bak kut teh” (direct translation = pork bone soup) and we have tried so many style, some have more herbs, some are lighter, some are sweeter, but what about dry bak kut teh?

Meru in Klang is the place to go! Right behind Klang Parade are some new shoplots and one of them is Soon Seng, a new, clean and comfy place to have bkt.

Just like most modern bkt restaurant, its well ventilated with water thermos every corner for you to refill your tea pot with hot water, provides tissues, etc.

Environment is comfy and clean, but most important of all, the food is still good. 1 portion of normal bkt will cost RM8.50 while the dry one will cost RM9.00.

The dry bkt is cooked with thick dark soya sauce with dried squids and chilies plus lady fingers. The meat looks like those in the normal bkt. Its tasted amazingly good, great aroma and you just can’t stop. The normal bkt here is never the less quite good.

As per my makan buddy Jack’s comment “this is now the best bak kut teh I have eaten”

Makan first, think later