Say what you want about the country’s flagging economy, some people certainly seem to be doing very well at this point in time. First, there was this café and then came this supermarket. Word has it that they’ve opened a chicken rice place right across the road opposite the supermarket but I have not been to anywhere around that area so I can’t confirm this but what I do know for sure is that they have a brand new food court…
…here (2.297275,111.824849), right across the road from the Kin Orient Plaza (old Sing Kwong). Well, I would not say it is some fancy food court, just a big coffee shop and a very very big one at that with lots and lots of stalls.
I saw the kampua lady from here but she is no longer selling the noodles – probably somebody else has beaten her to it and is running a stall selling that so she has to sell something else. I am not sure what else she is selling now but I do know they have Sarawak laksa as when I was there around noontime, they were closed for the day and I saw the hubby or somebody frying the egg…
…and he said it was for the laksa the following day…
Now, THAT, I must say, is the way to do it! The egg must be fried really really thin, like popiah skin, and then cut into very thin strips to garnish the bowl of Sarawak laksa together with very thinly-shredded chicken, taugeh (bean sprouts)and all. It seems that people are not so concerned about doing it like this these days so don’t be surprised to see many serving you their bowl of Sarawak laksa in their very coarse, somewhat unrefined and not too presentable ways.
At another stall, there is this lady who used to sell what many claimed to be the best kampua noodles and Sarawak laksa in town at her stall at a coffee shop opposite the school that I was attached to before I retired and then she moved elsewhere and the last I heard she was at this coffee shop in Sg Merah. Word had it that she was unwell so the husband had to run the business on his own and eventually, he too left. I did not know where they went to after that but I sure was glad to see the wife again, looking very strong and healthy, with the hubby and sons helping out at her stall. Of course, she cannot sell those two anymore as obviously, others are already doing it but on the sign at her stall, it looks like she is now selling sotong kangkong and some other stuff.
The place opens from 7.00 a.m. till 11.00 p.m., so I’ve been told, and yes, there are lots and lots of stalls but be forewarned that some open only in the morning and some only at night and like most elsewhere, they may close one day in the week.
My girl had the tom yam fish hung ngang (big bihun)…
…from one of the stalls and she said it was good but she liked the one here a lot better.
I decided to try the dry bak kut teh…
…from this stall…
…and it came with a plate of rice, RM9.00 altogether…
…while my missus had their bak kut teh noodles (RM6.00)…
Both of us thought what we had were all right but we could hardly detect the herbal taste and it came across like our regular stewed pork or something along those lines. I would say that what we had here were very much better.
We may or may not drop by again but if we do, we certainly would like to try something else from the other stalls. I guess that is one drawback setting up a stall at a big place like this – most would want to hop from one stall to the other to try and if yours is among the best there is, it would be quite sometime before they come back to yours again…if they have not decided to just go elsewhere after a couple of disappointments in the meantime.
...STILL CRAZY AFTER ALL THESE YEARS! 
Ahh! Coincidentally I’m now on the way in search of the best ba kut teh in klang! MUAHAHA
The best, they say, is in Klang. Good luck!
Thanks for the “eggucation” – hee hee! I didn’t know the egg was so important in Laksa.
Not just the egg but also the chicken – must be shredded into very very fine thin strips. The way they serve it these days in most places – the old nyonya poh (grandaunt) would have fits at the sight! When I used to help my mum to chop stuff in my younger days, she would always say, “Finer!!! So coarse!!!”
My 1st time trying dry BKT is in Seremban & I love it. Nice herbal taste. Heard that somewhere at Jalan Song, have very nice dry BKT, yet to try. Never try BKT noodles.
The one I had at another place, not this one was very very very nice! Wouldn’t mind going back for more! I think I prefer the dry to the soupy version.
Fascinating and informative, thanks so much for sharing.
Glad you like what you see.
never had bak kut teh noodle before, i think it just perfect with mild flavour, strong herbs flavour will be suits with rice…
Had my first claypot bak kut teh noodles at a leading hotel in Kuching in the 70’s. Gee!!! They had pork at hotels then! They used the dried egg noodles – something like those in instant noodles – very good, very compatible…and of course, I kept going back for more.
Most places here serve with rice…and any that serves with noodles – they will use those egg noodles…not these fresh yellow noodles. Dunno how good it was – at least, my missus did not complain…and anyway, hardly any hint of the herbal taste so I guess it was all right.
I like the looks of the bak kut teh. The dry one looks more interesting, though.
I would go for the dry ones where available. The hot soupy ones, not all that suitable for our very hot weather here…unless it is a cold rainy day.
heheh, no need to cut the fried egg into thin strips for me … i wanna just eat the entire plate of it! 🙂
Presentation! Somehow, it helps make a dish look more appetising!
I’ve not had bak kut teh with noodles. It should be nice provided if the bak kut teh has good flavors. Too bad the one you had was not outstanding.
My girl like sit with noodles, not so into rice.
I like Bakuteh, but my body cannot stand the heat of the herbs, hence avoiding it all the time. But the look of it never fails to make me water.
I’m ok with it – will not go out of my way toe at. Missus cooks it very often at home.
Perhaps they should consider coming over to Peninsula Malaysia to setup stalls, lesser competition on the local delicacies here.. hahah.. I love the egg skin and tom yam!
No place like home, I guess. Not easy for many to uproot and start afresh elsewhere. Besides, it is easier to get by here…even if earning half as much or less.
Have not tried dry BKT before, if i eat, usually the soup version…
I think it is catching on all over – the dry version now. Personally, I prefer that now, not the soup version…but then again, it will depend on the place, same with the soup ones. Not all are good. They’ve just opened another place here – they say from KL…but so far, everyone says not nice so I will not bother to go and check it out.
I agree, there are TONS of new places opening up near my place (at the Jalan 5/4 area in Kota Damansara). That place, people said the feng shui is not good coz places would open for a few months, then close down (we’ve been to a couple like that – Flaming Melt and the chicken rice place just to name two).
I suspect 3 Bags Full will close very soon too.
The restaurants and cafes keep changing and taking over the old ones but they all don’t last long so we try while we can and there’s a reason they don’t last long – the food isn’t up to par, there’s lots of better choices here, and it’s not bad feng shui, it’s just terrible traffic, it’s hard to get a parking spot, and it’s inconvenient to get stuck in jam inside the area.
Yup, doesn’t seem like an economic decline from where I live either.
Nice, we had Bak Kut Teh over the weekend too!
3 Bags Full? I thought they’re good – lots of raving reviews in many blogs? Too many, I guess, and not that many customers to sustain all of them and keep them going. There are some here that aren’t great at all – food’s not so nice but they’ve been open like since forever. I guess these places have their own following – their own kakis, enough to keep them alive.
I know the egg must be very difficult to fry and not to break it or make a hole in it, he must be have practice that for years…
I can’t get it so thin. Yes, will need a lot of practice.
I’ll have to try and start veganizing some of these sauces 🙂
Some of our local sauces are vegan-friendly…but very spicy hot! Most would have dried prawns or dried prawn paste though.
AH! So this is the place that my “new found” schoolmates group that mention about, food are nice and always packed. But i still can’t figure where is it, know it is somewhere near old Sing Kwong.
Yup, right across the road. They say nice kah? The kampua is the one you like, opposite Sacred Heart near Thomson Corner – the coffee shop that is always crowded, got beef noodle stall inside…but she is not selling kampua anymore since she moved here.