Yu Kee Bak Kut Teh @ Subang Jaya

Made a trip to Klang Valley few days back.

The first thing I wanted to eat was Bak Kut Teh. So we headed to one of our usual spots Yu Kee in SS14.

We haven't been coming for a while and it seemed that things have changed a bit if I didn't remember wrongly.

We ordered a pot of BKT for two and braised pork for one. The BKT here has milder yuzhu flavour and slightly heavier on the pepper and Chuan gong herb. We opted for ribs, stomach and meat. There was bean curd puff, bean curd skin and the added enoki. No shitake or button mushrooms in there.  

The braised pork, if I didn't remember wrongly was spicy. But today it was all soy sauce flavoured with a hint of garlic. I wonder was it me or it really has changed over the years or there are a few versions?

My hubby asked me if I can make a version like this because the meat is firm, juicy and doesn't taste tough. I won't say it's tender but it's not tough. The skin is melty, but personally I prefer it to be more tender cos I tend to have firm meat stuck between my teeth.

And the rice served here is a nicely seasoned lard rice, of which my girls just ate the rice without any of the BKT soup. They said the rice is good enough. A bit different from some other lard rice as this has garlic in it, almost like chicken oil rice.

Veggie is usual, blanched and dressed with garlic oil and oyster sauce. 

Whole meal costs us...

And the shop's information are on the receipt. 

This is not our favourite BKT spot but can lah. I didn't consume any raw garlic tonight and I didn't feel thirsty after eating this.