Tuesday, January 13, 2009


For last Sunday lunch we drove all the way to Subang New Village, to savor simple, honest and straight forward home style cooked food. Restoran Bak Kut Teh Chong Fue is a no fuss place. In fact it is a village house with it's front portion converted into a restaurant. If you come from the old Subang airport road at the T-junction of Subang New Village (in front is a police station)-turn left and about 300 meters on your right is the restaurant- next door is the famous Kwai Lum Seafood Restoran. The food is good and reasonably priced and won't burn a hole in your pocket!. Parking is ample.

Clay pot Chicken in rice wine-with crushed ginger-the full bodied home made glutinous rice wine was sweet and strong (my wife's face turns red)-meat was tender-good for women during confinement-can be quite heaty!

Stir fry sweet potatoes leaves with garlic-was green, smooth (traces of tapioca starch) and leafy.

Clay pot Bak Kut Teh-their signature dish-came sizzling hot-the soup was herbal flavored and the pork ribs was meaty with mushroom and some soft Tau Pok

Chinese cruellers-dip into the Bak Kut Teh soup for added flavor.

Clay pot Loh See Fun-the soup was clear and tasty-with minced meat, fish balls, fried soya bean sheets and chopped spring onion-the Loh See Fun noodle was smooth too.

Total bill:rm 50/

Featured Blog in The Star Metro-25/1/2009.


grub said...

Thanks for coming by my site and your great comments, I like yours, I miss asia so much and can't wait to get back there soon, some of the food on you site is what I really love, keep up the good blogs

Z said...

I remember when we (the gang) were eating out, everyone would order bak kut teh and siput and I would order mee goreng! LOL....

foodbin said...

to grub:thanks for your comments.
to:z-those were the days.

Lisa said...

Thanks for coming by and leaving me a comment..Your food looks tasty.
Happy cooking.

The Travelling Foodie said...

Hi, nice article of your blog in the Star regarding the bak kut teh. Keep up the good work.