No. 7 Bah Kut Teh, Pandamaran, Klang

After a series of bah kut teh served in bowl, I finally got to try the claypot version…. this time, in Pandamaran, Klang. Opens for dinner, this particular stall located in front of Public Bank, by the roadside. There are two long stretch of roadside stalls set up by the Klang district authorities for hawkers and this stall is one of them.


If you’re keen to try bah kut teh which is not crowded (most bah kut teh restaurants in Klang, especially those famous one like Pao Xiang and Mo Sang Kor are always crowded in the morning) or if you’re up for something different, this might be the place to go. Why different, you ask? Read on to find out!


I did not notice anything different first… well, it is common for Klang Valley folks to dunk their iceberg lettuce into the piping hot claypot (not that I known of any bah kut teh in Ipoh do the same, though), therefore, everything else in that pot are shaded from my view….


But when stired, I got a real surprise… can you see that cracked, oval-shaped thingy on the right? Yep, that’s actually a quail’s egg (quail’s egg in bah kut teh, no kidding!) You could also see there are loads of beancurd sheets (fu pei), pork, iceberg lettuce, button mushrooms and enoki mushrooms. The extra ingredients actually altered the herbal taste of the soup, which makes it not so authentic. Bah kut teh lovers who swear by the strong herbal taste and dark-coloured soup would most probably stay away from this. However, the extra ingredients are bonuses to me as I prefer a more well-balanced meal. :p

No. 7 Bah Kut Teh,
Jalan Banting Pandamaran, Pandamaran,
42000 Port Klang, Selangor.
(In front of Public Bank)


Pao Xiang BKT


Now, you don’t have to drive all the way to Klang for the famed BKT in bowls. Pao Xiang recently opened its door to the public at the lower ground floor of One Utama shopping mall. To get here, go down the elevator in front of TGIF, walk straight and you will see a corridor in between Maxis centre and the Chinese medical hall on your right. Pao Xiang is at the end of the corridor.


However, as I mentioned in another BKT post, the taste of the BKT served in bowls are relatively milder than those served in claypot, so if you prefer stronger herbal taste with darker broth, you might get disappointed here. the menu is very simple with two pages only. Choose which cut of meat you like (trotters, half lean half fat, soft bones etc, RM 10 per bowl), add the rice (RM 1.50) or vegetable (RM 9) and tea of your choice. IMHO, I think they could improve on the vegetable as the one we had that night was way too dry and tasteless. As for tea, you could refill your pot with the kettle, kept warm with induction cooker (instead of gas stove we usually see). Soup refills are free.

The three of us had 3 bowls of BKT, 4 rice, 1 veggie and jasmine tea = total RM 54.60 with 5% tax.


Pao Xiang BKT
Lower Ground Floor,
One Utama Shopping Centre.
(follow the corridor in between Maxis Centre and Chinese medical hall)

Lot G127 & G128,
Ground Floor, Centro Mall,
No 8, Jln Batu Tiga Lama, 41300

Read the review by Black Tie White Lie here. Not sure whether it’s run by the same owner though.

The King of Spare Ribs in Klang

Klan prides itself all these years as the infamous destination when you’re craving for Bak Kut Teh. Very few mention about its other local specialties, such as the Klang cendol and also, the King of spare ribs.


After my fourth trip to Bangkok last month, we went all the way to Klang for lunch at this hidden gem, as Eqhern needed to go to the JPJ office in Shah Alam. CK leads the way after I provided him the address. He has not heard of this place, eventhough he’s from Klang himself. The place is rather easy to find, located at the shophouses next to the mosque (talking about irony; pork and religion) and across the street, is where the Klang cendol shop located.


We ordered four dishes, and the Hakka Char Yuk (meatballs, RM 1.00 per piece) was the first to arrived. The texture resembles the humble Ipoh “sar kok liew” and redolent with Five Spices Powder (a combination of 5 types of spices usually used in Chinese cooking). Crisp on the outside and warm on the inside, this make a good starter.


The main star would certainly be the signature Hakka Paikut (or Pai Kuat, as pronounced in Cantonese, price starting from RM6). Peng Heong uses the boneless spare ribs cut, much to my delight as I don’t really fancy meat with bones attached. It looks very similar like char siew, except the fatty parts but still, it has the melt-in-the-mouth sensation nonetheless. Slightly sticky with the caramelized basting and served with its own marinade, the fillets were exceptionally tender and flavourful.


While the spare ribs was good, their Claypot Chicken Satay was just mediocre. The gravy was flavourful but we feel that it was rather heavy on the dried coconut taste (satay sauce usually doesn’t contain coconut but the four of us agreed that we tasted the same thing, so it’s not just my imagination). The credit of the dish would be the big chunks of tender chicken meat.


Peng Heong Hakka Paikut Restaurant
No. 2, Lorong Gudang Nanas,
Off Jalan Pasar, 41400 Klang.
Tel : 019-260 0855 or 012-236 9855.

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