Klang Bak Kut Teh?? Nope. I don't think anyone can fight this. TTK Restaurant's signature dish is double boiled bak kut teh with additional herbs. Unless you say Klang's dry bak kut teh, otherwise TTK's soupy bak kut teh is the best so far.If you do recall in my previous post Teluk Pulai Bak Kut Teh, there are 2 versions of bak kut teh. The Hokkiens and the Teochews. This is definitely a Hokkien bak kut teh. The soup base is darker and they also offered yam rice. Simply superb!
Location : Jalan Pandan 8, Pandan Jaya, Kuala Lumpur
Rating : Best
Review
Eating bak kut teh, I like either rice mixed with fried shallots or white rice, so that the rice can compliment the soup. But I can't resist the yam rice here. It is rich with yam and hay bee (Hokkien for dried prawns). One bowl is just not enough.
Like I said before, the beauty here is that the owner is generous in the ingredients. You'll love the sensation of soft rice coupled with softer yam combined with the rich aroma of hay bee and yam.
Ah.. Let's go on to the bak kut teh itself. The shop actually offers the normal direct-boiled soup or the double boiled soup. I suggest you choose the double boiled soup. It may be slightly more expensive than the normal boiled soup, but you will not regret it. The soup is so thick and sweet with strong herbal aroma. The meat is soft and fragrant. I couldn't stop scooping up spoonful after spoonful of soup. 
You can be assured of the ingredients used are of quality. Just look at the thickness mushroom. Yummy!
Then we have the usual yau char kwai (crullers) and tau fu pok (fried bean curd) to complete the meal. Oopss... No vege?? Hehe... They do offer vege, just the carnivorous us didn't order. Heh heh..
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