Hua Wang, Klang - Famous for Steamed Fish Head

Last weekend, we visited Hua Wang in Klang with the family as we were in the area. The restaurant is famous for its steamed fish head as well as other home-style dishes. BabySumoKids have been here several times in the past with their grandparents.

The restaurant opens at 5.30pm; to avoid the crowd, we were there early and hurray, we were the first table to be served ;) They have a simple four-page laminated menu in both English and Chinese, so ordering was an absolute breeze. Just fill in the order chit with the correct code and pass it to the server.

No air-conditioning, only ceiling fans. But food is good, so we will tolerate the heat :P

The restaurant offers four types of sauce to go with the steamed fish head - original (with light soy sauce and julienned ginger), bean paste, ginger and assam. The price is fixed according to the size that you choose - small (RM26), big (RM29) and extra big (RM32). Since there were 10 of us, we ordered 2 big assam and 1 big original steamed fish head.

The fish is fresh and I loveeeeeeeee the assam sauce, so appetizing! You can also request for extra sauce for RM3 per bowl.

Steamed Fish Head

Assam Steamed Fish Head

There are also several chicken, pork, seafood and vegetable dishes to choose from. We had the Thai sauce chicken (RM15 for small), a deep fried chicken cutlet, sliced and then topped with Thai style sauce with onions. You can request for the sauce to be served on the side, especially if there are kids dining with you which cannot take spicy food.

The Nam Yee Spare Ribs (RM15 for small) was pretty good - chunks of meaty ribs, nicely marinated and deep fried.

Both Baby D and I are lala lovers... so we ordered the Steamed Lala (RM15 for small). The lala is topped with some chopped cili padi, ginger and fried garlic and lighly steamed! To my horror, my son finished the whole plate of lala (leaving only four for me), as according to him "it's too yummy". Yes boy, mummy agrees with your verdict. Next time, let's have a plate each ;P

We also had the Kung Po Mantis Prawns (RM15 for small), battered and deep fried mantis prawns coated in a delicious kung po sauce.

For greens, we ordered 2 plates of Oyster Sauce HK Kailan (RM8 for small) and Oyster Sauce Bean Shoot (tau miu) (RM8 for small). The vegetables here are simply blanched and then topped with oyster sauce and fried shallots, so they're nice, crunchy and healthy.

Overall, a superb dinner - food is very tasty, prices are extremely reasonable and portions are generous. Will definitely return!

Note: During the day, the restaurant operates as Hon Ki Seafood Bak Kut Teh.

Opening times: 5.30pm to 10.00pm daily. Closed on Tuesdays.

Price: RM186.20 for 10 pax.

Location: Hua Wang Steamed Fish Head, No. 60, Persiaran Pulau Pinang, off Jalan Meru, 41050 Klang, Selangor. (Waze: Restaurant Hon Ki Klang)

Tel: 016-392 1260

GPS Coordinates: 3.061779, 101.450504



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Teluk Pulai Bak Kut Teh @ Klang, Selangor

Whenever The Unc is back, a visit to Klang for bak kut teh (literally translated as "meat bone tea") is a must. We set off early (before 7am!) for Mo Sang Kor at Taman Berkeley, but unfortunately for us the place was closed due to some Chinese festivities. We then decided to go to Teluk Pulai Bak Kut Teh, which was not too far away.

Teluk Pulai Bak Kut Teh

My dad has been coming here for years with my grandparents. This is where you can find both soup AND dry versions of bak kut teh. According to him, this place is always crowded, and even before 7.30am, the place was starting to fill up. We quickly placed our order, a soup one with pork knuckle, tai kuat (big bone) and tendons and a dry one with just pork knuckle for 2 pax. Here, the way they charge is RM12 per type of meat or portion. We kind of felt cheated with the soup BKT since the portion was quite small and there was very little meat.

Kedai Minuman dan Makanan Teluk Pulai (Pottery) Ba Kut Teh

They still have the old-school style kettle on a gas cylinder for refilling your tea pots

The bak kut teh here is served in claypots. The soup here is clear, light and flavorful, and not too strong in herbal flavour. You can ask for soup refills, however each time, you will find the refill portions getting smaller and smaller. In true Klang style. We really liked the tendons, this is a part which always runs out when we go to BKT shops, so if you want it go early. The pork knuckle is also good, didn't really think much of the tai kut (big bone) though the kids had fun with big drumstick!

Pork, pork and more pork!

They also top each claypot which some tofu pok, fu chuk (deep fried beancurd sheets) and lettuce. Mushrooms are optional at an additional cost. 

Baby C enjoying the tai kut (and see in the background, Dato' Lee Chong Wei has previously visited this restaurant too)

This is my first time trying the dry version of bak kut teh. We went for pork knuckles, and it was sooooooo good. For me this is way better than the soup one, though I would be more inclined to call this braised pork knuckles. Each pork knuckle is coated with dark caramel sauce and some crispy ginger. It is so flavorful, I just couldn't stop eating it. We ended up having to order another portion for 2 pax. If I remember rightly, there is some chilli for a spicy kick too.

The sauce is still bubbling away in the claypot when this was served to us

I want to eat this again!

Seriously good!

Some vege to balance out all that meat

Verdict: Seriously tasty dry bak kut teh, the soup bak kut teh is pretty good too, but it would be better to order the different types of meat separately.



Opening times: 7am to 3pm.

Service: Fast.

Price: Total bill RM90.20 for 4 adults 2 kids, RM12 per portion/type of meat.

Location: Kedai Minuman dan Makanan Teluk Pulai (Pottery) Ba Kut Teh, 32, Jalan Batai Laut 5, Kawasan 16, Taman Intan, 41300 Klang, Selangor.

Tel : 603-3344 5196

GPS Coordinates: 3.055829, 101.472461

Mo Sang Kor Bak Kut Teh, Taman Berkeley, Klang

We love bak kut teh (literally "Meat Bone Tea") but we rarely venture out of our home to satisfy our cravings. However, when The Unc was home, he wanted to renew his love affair with the bak kut teh from Klang. At one point during his college days, Klang bak kut teh was a weekly staple; sometimes as often as 2 times a week.

When it comes to choosing where to go for bak kut teh in Klang, you will be spoilt for choice. There are hundreds of restaurants there serving bak kut teh; amongst them are Seng Huat a.k.a Under the Bridge Bak Kut Teh, Teluk Pulai Bak Kut Teh, Mo Sang Kor, and Pao Xiang.


The variety in taste a bowl (or claypot!) of bak kut teh that different eateries can invoke is certainly astounding; many of the aforementioned famous restaurants have their own unique bak kut teh taste, owing to secret recipes which have been passed down through the years. In the end, it boils down to personal preference; whether you like the thick herbal soup or the clearer, more diluted ones.

Since we were impressed with the bak kut teh we had from Mo Sang Kor in Lot 10 Hutong, we decided to go to its branch in Taman Berkeley for some porky goodness. I was surprised as to how much we liked Mo Sang Kor's version as their bak kut teh is the exact opposite of what we usually like.

We arrived early (before 8.00am) only to find that the restaurant was already packed with diners with just a couple of tables available. There are various pork cuts one can choose from, and we finally settled for 4 different cuts.

We have met this gentleman before at Lot 10 Hutong. Here, he is busy dishing out bowls of bak kut teh for his customers. By 9am, he left his station, possibly to supervise proceedings at the Lot 10 Hutong branch.

Bak kut teh is best eaten with lots of garlic, and then washed down with hot Chinese tea. Chinese tea is served with the belief that it dilutes and dissolves the copious amount of fat consumed in this pork-laden dish. Being the impatient diners that we are, we do not swear by the tea preparation ritual practiced by many other bak kut teh aficionados i.e. washing the tea leaves with boiling water several times before serving.

The bak kut teh here is served the traditional way, in porcelain bowls and not claypots.

We ordered the sai kuat (small bone), yuen kuat (soft bone), chu tou (pork stomach) and chu sau (pork knuckle). The meat was well infused with herbs and tender. All the different cuts had its merits. Of the lot, we find the chu sau (pork knuckle) outstanding. The gelatinous meat combined with the soup enhances the whole eating experience. The chu tou (pork stomach) though was slightly disappointing; the meat was harder than we were used to. A piece of Chinese mushroom is served with each bowl of meat.

Sai kuat (small bone)

Yuen kuat (soft bone)

Chu tou (Pork stomach)

Chu sau (pork knuckle)

Served with oily rice

Special mention has to be given to the soup here. We loved the herbal pork concoction. It was thick, hearty and flavoursome... "ada oomph" is the term we Malaysians would use to describe this soup.

I am sure most of you have read stories about vendors refusing to give soup refills. No such problem here, they happily gave us refills when we asked for it. Furthermore, you get a small soup refill everytime you order an extra rice. That being said, people who do like to drench their rice in the soup will most likely be dissatisfied with the amount of soup given. As long as you are willing to sacrifice quantity for quality, Mo Sang Kor's bak kut teh definitely ticks all the right boxes.

Awesome, delicious soup

Even my young daughter appreciates the tasty soup here. In fact she liked it so much, she drank it all in one go and asked for more.

Mo Sang Kor bak kut teh sachets are also sold here for those who want to recreate it at home. I've tried it and sadly, the taste cannot be replicated at home. Not even close to what you get here. Want to know why?

Check out the amount of pork they put into each pot to produce that thick delicious soup! There is no way you would use so much pork at home, unless you were cooking for 50 pax.

Chock-full of pork goodness

For us the whole experience made us realise that bak kut teh's charms lies in its down-to-earth old-school roots. The steaming hot soup ladled from those big steel pots, the surroundings where big kettles are placed on a gas stove beside the table for convenience sake, the sounds of loud old men conversing to each other in Hokkien, and the fact that even if you've travelled a thousand miles or crossed the seven seas doesn't get you any extra bits of pork. This is local flavour at its best; stripped off the glitz and glam. Perhaps that is why the bak kut teh experience in Klang trumps the one we had in Lot 10 Hutong by miles. If you're willing to travel to Klang, I would recommend you do so, as we felt the bak kut teh we had here was better than what we had in Lot 10 Hutong.


Opening times: 6am t0 3pm daily.

Price: RM7.50 per bowl. Our bill came to RM37 that day. At Lot 10 Hutong, we paid RM16.20 for a bowl of bak kut teh, oily rice and Chinese tea. It's double the price at Lot 10 Hutong, but double the experience here at their Taman Berkeley branch.

Location: Restoran Bah Kut Teh Mo Sang Kor, 41 Leboh Bangau, Taman Berkeley, 41150 Klang, Selangor. (same row as Fatty Mee Hoon Kueh and Pao Xiang)

Tel: 019-272 7728

GPS Coordinates: 3.058239, 101.465113