All of us we know that when we crave for Bak Kut Teh, the first location that pop into our mind is Klang or some where in Kuala Lumpur, never did it ever cross my mind that a new township that build by SP Setia at Shah Alam which is the new upcoming area that had attracted some restaurant to be operated around the area. Fang Xiang Bak Kut Teh
Restaurant Fang Xiang Bak Kut Teh is one of the new restaurant that had been operate in the area for just less than 2 weeks yet had attracted quite a number of crowd to the place, one great thing at this restaurant is that they operate long hours from early morning till night. The place is fairly easy to be sighted as you travel along NKVE highway towards Klang and will see Tesco Setia Alam and with one of the big sign board, that would be the restaurant.
With a cartoon girl on the signage, there is a reason behind it and there are ample of parking space.
As the restaurant is still new, future expension is under consideration as currently the whole restaurant, smoking is allow.
With many parts of pork to choose from, and they sure do have one of their signature pork is one part that must order!
This is our order, for da day . .. They served by bowl and limited soups is available as the owner had cook more than 100 times to get it right and also by trail and error, most important is the customer feedback given to them that had made her own style of bak kut teh out. The soup served here is very mild in taste, not too watery.
As some of the customer loves ‘Tau Pok’ and for this restaurant, they are giving it complimentary.
Yau Mak veggie with fried garlic.
Go Hui meat which lies in between spine bones and ribs. The meat in this part is soft with fork poking through it easily split out that is sitted by the side of the bone.
The pork belly meat (Sam Chan Bak) lives up to my expecation that cook till soft and thin layer of fats at the top of the meat.
As I mention one of their signature dish, which is the back part of the pig as mention by the owner, she said that there are only 4 pieces of it at each pig and not many places sell this part. The best part of this is the skin fats with a thin layer at the top, as this part is easily obtain by the owner is because the dad is a butcher and always reserved the best part of pork for the restaurant. Only limited pieces are available.
This is Yvonne the owner cum chef for the restaurant. You never be so suprise that its just a young chef as usually Bak Kut Teh in our mind is cook by more mature people with their great recepi had been pass down from generation by generation. Most of the people working in the restaurant are mostly family members and most of them are very young. I did ask her why she open the restaurant, she is a big fan of Bak Kut Teh that makes her own very first restaurant.
Price ranging from RM8-RM20 which is reasonable.
Jalan Setia Impian U13/6, Setia Avenue, Setia Alam,
Shah Alam, Selangor
Tel : 016-906 2030
GPS : N3 06.466 E101 26.850
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