Strategically situated at Subang Permai, this little shop sets the benchmark for those who are in the neighbourhood for some Bak Kut Teh. Not as well-known as the other renowned ones, this is generally a hidden gem for those driving around to satisfy their cravings for some herbal soup.
Similar to most Bak Kut Teh restaurants, they too serve the ‘big bone’, the common soup and the dried version of the mouth-watering dish. Though the soup may be considered to be not as thick as most would have preferred, it is enough to be finished up and then you can ask to be replenished to your heart’s desire. The pork would be able to make it up for the whole bowl because it is stewed to perfection; not too soft but still with the chewy texture and soaked up with a good balance of herbal essence. You can never go wrong dipping the soup with the 'you char koay' given to you. They are well-fried and drained so it is not very oily to ruin the taste of the soup with it.
Nevertheless, the one special dish that has kept patrons
coming back for more is their bowl of ginger wine chicken. The chicken has got generous
servings of ginger, chicken pieces and wine which makes the broth tasty enough to have it on its
own. All are better eaten with onion rice and together with the side servings of
chopped garlic in soy sauce that works as a flavour enhancer.
