Yap Chuan Bak Kut Teh @ Puchong

Months ago, the food blogging community consists of all, if not most eager bloggers that will religiously post a restaurant daily, if not once every two days. I was one of them.

Then my digestion system failed on me, slowing things down.

Now i find myself half asleep at 9pm, to only realise i haven't blog when i am suppose to.

Dear me, when will i ever learn to blog at my own pace?

Then to jump into office earlier then the opening hours to only find your boss who hardly come to office before 10am to be infront of you asking you for breakfast because of my promotion?

Finally, to open up half a window and see how much i can complete before i post this "live" by lunch.

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Despite the image that i carry; the ever eager person to try something new everyday and photograph every single meal i take to share, the truth is far from it; actually at times the opposite.

[If there is one thing i learnt in Klang, it is to make tea, courtesy of The Girlfriend]

Just when i felt comfortable eating in places that i found and frequent, the ever supportive fan of this blog; the Dad, shows up from nowhere and decides to take us somewhere new.

Declaring to have found the place for Bak Kut Teh comparable to some say Klang, the Dad was on a mission to verify it via my tastebuds. After all, the delicate tongue of mine have savoured the unique flavours of Klang Bak Kut Teh, dry or soup.

[The Busy Crowd]

Upon reaching Yap Chuan Bak Kut Teh, you realise the fame of the restaurant from all the newspaper cuttings pasted on the wall and the young kid manning the open kitchen.

For it was here where the 14 year old was playing "cooking" in his dad's kitchen and came up with the dish that revolutionise the Bak Kut Teh scene.

[Dark and messy, typical of a young kid interpretation of food, isnt?]

Cooked with dark soya sauce, dried chillies, lady fingers with a hint of dried shrimp, it is because of this boy that causes each table to order this claypot. The strong flavours though, overwhelmed when you dig into the soup version below. (RM9 per pax, i think)

[Even the big bone with the chunk of fatty meat that will cause your heart to skip a beat, didnt help. The soup while thick, lack flavour and the oomph that Klang offers.] (RM8 per pax, i think)

Another specialty of the place is their steam fish with pickled onions and lime. The soya sauce with a tinge of sourness gives the fish a new dimension. Refreshing after pieces of pork. (Rm4.50 a 100g)

Remember to finish it off with some vegetables, we had a huge plate for only RM5.

Address:

53 Jalan BPU,
Bandar Puchong Utama.

Verdict: 3.5 stars out of 5 stars. If i can give you one tip before you step in; go for the dry bak kut teh and the fish, damn the soup version; go to Klang for that.