Published on January 25th, 2011 | by email2me8
Fang Xiang Bak Kut Teh Setia Avenue, Bak Kut Teh With A Heart in Setia Alam
The new township of Setia Alam which lies in between Klang Town and Petaling Jaya start to have more and more attraction lately (Foods la of coz …). I use to have an impression, in Shah Alam area is very hard to look for non halal foods ie … pork. One day, I receive a message telling me about this place. So out of curiosity and lil crave on pork during Thaipusam Day, me and Taufulou made our journey there to find out what is the special at this place.
The place are fairly easy to find as it is located right on the left of the highway exit. Or to be precise is behind Tesco Setia Alam within the Setia Avenue commercial buildings area. Parking are FREE for now and plenty of empty lots for you to park your car. We were quite surprise with the signboard displayed a chef girl picture.
Very high ceiling space and airy space where the airflow are just right with the wind coming from the front and exhaust out at the kitchen area via the car park exits.
Soon the second floor going to be renovated and turn into air conditioned dining area which smoking are prohibited. The current ones you can smoke.
The menu book with extensive parts of pork displayed for you to order.
As usual for my bak kut teh ordering, I will place order for big bones, small bones, Go Hui (I dunno how to translate this from Hokkien to English), 3 layer pork belly (Sam Chan Bah in Hokkien) and also their house special meat which they claim is their specialty.
‘Tau Pok’ and Chinese Cruller served upon ordered
The Go Hui meat which lies in between spine bones and ribs. I love this a lot as it is not too fat nor lean and some bones for me to chew on.
Just a little note on the soup part. The bak kut teh served here is the mild herbal taste type. The chef here made some surveys by asking lots of people to try out the initial stage cooking and also have adjusted more than 100 times on the recipe. The final one ended with a mild herbs taste in every spoon of the soup. I like my bak kut teh more strong in herbal taste and not too starchy.
The pork belly meat (Sam Chan Bah) which never fail me. Just right.