The weather lately has been horrendous – with heavy downpour and strong gusts ocurring almost every evening. And nothing is more comforting than a steaming pot of Bak Kut Teh on a rainy day.
It would be impractical to travel all the way to Klang for a good pot of Bak Kut Teh, hence we settled for a reputational name with branches in PJ.
Wing Hiong’s menu is rather extensive and everything works very well for sharing with friends and families. Apart from Bak Kut Teh; we spotted clams, fish, pork’s stomach soup, vinegar pork, vegetables and tofus.
Wing Heong’s soup bak kut teh (RM13 per pax) is of the dark broth variation and is full of herbal aroma. My favourite “ka wan” (pork’s knee, filled with cartilages) were not available; hence we took up the wait’s staff recommendation of three layer pork and pork intestines. The soup was thinner than the original Klang version but thicker than the usual PJ version. Soup refill was done swiftly, without any questions being asked.
If you feel like having lalas (clams) in superior soup and bak kut teh at the same time and the constraint you have is your stomach capacity, then the lala bakuteh is like the best of both world! Using the same bak kut teh broth with a generous sprinkle of cili padi and shredded ginger; the clams were fresh, briny, and convivial!
Our utmost favourite got to be the dry version of bak kut teh (RM13 per pax). The aromatic gravy went well with our bowls of white rice. I like the pungent flavour coming from the dried cuttle fish and the caramelized gravy coated every piece of meat so evenly.
We also love the 豬腳筋 (Stewed Pig’s Tendon) here, but supply is really limited. Wing Hiong is a place which we would not mind returning as it provides a good alternative to the ones in Klang.
Wing Hiong Bak Kut Teh (Damansara Jaya)
No 9, Jalan SS22/19
47400, Petaling Jaya,
Tel: 03-7732 0938
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