Literally translated as 'meat bone soup', the Bak Kut Teh has long been a part of the Chinese culinary family and in Malaysia, the locals have embraced its existence and more often than not, favour it as a dish with strong, exquisite taste. Here in Restoran Bak Kut Teh Yap Chuan Puchong, you will be able to see -and taste; for yourself the delight found within a bowl of herb-and-spice-infused broth.
Operating from the morning -as Bak Kut Tehs are pretty much taken as breakfast in some parts of Malaysia; well into the night, this particular Bak Kut Teh restaurant caters to the wants and needs of Bak Kut Teh lovers and casual diners from breakfast down to dinner.
In essence, Yap Chuan serves your conventional Bak Kut Teh -albeit with a lighter colored broth in comparison to the 'original' darker variation. A piping hot pot of broth accompanied by a whole lot of meaty goodness -pork ribs, pork belly (both lean and fatty); along with pork innards accompanied by optional sides of beancurd sheets (Foo Chuk) or Enoki mushrooms, you are bound to have a hearty meal.
But of course, Yap Chuan's arsenal of hearty meals does not stop there. Behold the dry version of Bak Kut Teh. Being dried, the soup is all but replaced instead with salty, savoriness, thick dark soy sauce. The herbal-spice aroma still lingers on, but as opposed to the soupy version, the taste for the dry version is enhanced with dried chillies and also dried squid cutlets.
Yap Chuan also serves a myriad of other dishes, one of them being their signature steamed Red Snapper, a fish dish garnished with pickled onions and lime for an additional zest. Vegetable dishes, blanched or stir-fried, are also available here as well.
