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Sunday 23 September 2007

'Bak Kut Teh' Has No 'Teh'

When we were in K.L., our friends brought us to this eatery around Jalan Imbi for the 'bak kut teh.' This place's version of 'bak kut teh' is basically a pot of stork with everything in.

Their Chinese crullers are quite good, with crispy crust and fluffy texture inside.

The gluten sheets go very well when thrown into the pot of 'bak kut teh.'

This braised pork leg is also very well done with gluey skin and soft meat attached.

Well, after all the oily stuff, it's time to have something green to balance the heavy diet. The vegetable is crunchy and juicy, well done!

With all the meat dishes walloped up, we still have a steamed fish head to tug in!


Anonymous said...

After i see all the photo's i feel hungry.

CK Ng said...

Haha! I'm hungry too after posting those photos. :D

Greg Wee said...

I'm hungry also since so many ppl are - mass hunger effect!

CK, I found a good award winning photo blog. It's at

I don't know if he's better than Alvin Leong, but it sure looks like it!

CK Ng said...

Thanks for the link, Greg. :) I can't say who's better. Each one has his own style of wedding photojournalism in it. Louis Pang does more subtle post-processing whereas Alvin Leong does very little PP IMO.

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