My Porky Bak Kut Teh Indulgence in Desa Aman Puri, Kepong!
*Read on for a discount coupon at the end of this post.
A week ago, a few of us had the opportunity to sample a heavenly meal of Bak Kut Teh at Restoran Xin Xin Kee, located at Desa Aman Puri, Kepong. With an expectation of only Bak Kut Teh (BKT), we were glad to also discover that there is something a little more than just BKT!
Simple, no frills but just home cooked BKT manned by a small family, Xin Xin Kee’s dishes are deemed humble and warming. Ambience is al fresco and minimal with basic décor. Menu is also limited but what was offered seemed satisfactory enough with a bowl of warm rice and tea.
As expectation goes, we discovered that the Braised Pork Knuckle or ‘Loh Chu Keok’ (RM10 per portion) actually outshined the BKT! Big chunks of pork knuckle glorified in a thick, sticky and caramelized braising gravy was served in a claypot to keep it warm. The gelatinous fats of the knuckle intertwined with a little meat were firm and tender while the sweet and savory sauce enhances the flavor of the hog to its max. A hint of spices like star anise was detected in the luscious braising gravy. Everyone at the table kept raving about this and a second order was log in for maximum satisfaction. A must-order if I may say so…
Big Bone BKT or ‘Yat Chi Guat’ (RM15 onwards as it depends on the size) showcased the infamous big bone of the hog nestled comfortably in BKT soup all nicely cut up for our pleasure. The dark lean mean was smooth and tender with a little fat and skin. I seem to prefer the big bone to the knuckle because there is more meat than fats. The BKT soup was a little on the sweeter end and not as herbal as some are. The portion is sufficient for two eaters hence the pricing.
Thousand Layer Pork Intestines (RM10 per portion) is a treat for spare part lovers. Layers and layers of the pork offal are stuffed into its own casing to create a bouncy texture. This dish faired mediocre as I have had better ones but I do have to say portion is a good one for its price!
We also had the Dry Bak Kut Teh (RM10 per portion). Readers would know that this is my favorite BKT from past post. The version here has thinly sliced pork belly with sliced lady’s finger and dried chili. Missing in requirement was the dried cuttlefish which lends the ultimate aroma to the dry BKT. We have feedback to the owner for the crucial dried cuttlefish to be added and the pork pieces to be sliced thicker for a more pleasurable bite!!
Rice Wine Chicken (RM 20 per portion for two) fared beautiful and soothing for yellow wine lovers. The minimal portion is for two people per order. A soup brimming with healthy properties but can be a tad heaty is coupled with julienned ginger for a warming rejuvenation. Pieces of chicken cooked till tender was swimming in an alcoholic broth of yellow wine tinted with luscious savory flavors jazzed up with a background of slight sweetness. I could drink up the whole pot of the soup by myself… J
Sidney and Choi Yen raved about the Braised Chicken Feet or ‘Loh Kai Keok’ (RM RM6 per portion) tremendously that they practically ‘sapu’ two bowls of this by themselves. Enough said since action speaks louder than words!!
Vegetarian connoisseurs are rest assured since Xin Xin Kee also has a Vegetarian Bak Kut Teh or ‘So Poh Yut Guat Cha’ (RM6 per portion). A simple concoction of bean curd sheets, enoki mushroom, bean curd puffs and some leafy greens made up for this version.
I needed my usual requirements of Bean Curd Puffs or ‘Tau Fu Pok’ (RM3 per portion) and ‘Yau Char Kwai’ (RM2 per portion). Both deemed decent for me. Shallot Oil Rice or ‘Yau Fan’ (RM1.20) and white rice (RM1) is available to accompany the hog delights.
The friendly owner chatted with us and offered an extra surprise for readers of this blog when you patronized his restaurant from now till April!
Print out the picture above and bring it to the restaurant to get a 10% off total bill PLUS a free bowl of Bean Curd Puff. Remember to quote my Blog name of ChasingFoodDreams to the restaurant. This offer is valid till 30th April 2012.
Xin Xin Kee Restaurant offers simple and humble fare. Expect no frills but home-style dining and when you are craving for a bowl of Bak Kut Teh or Braised Pork Knuckle!
Restoran Xin Xin Kee
No. 6-A, Jalan Desa 2/7,
Desa Aman Puri,
52100 Kuala Lumpur
Tel: +6012 220 6903 / + 6012 682 9345
Business Hours: 11.00am to 10.30pm
Closed every alternate Monday of each month.
Yummy! Since it's quite near to bf's place, I might give it a try :)ReplyDelete
Latest: Sunday Brunch @ Grand Dorsett Hotel Subang
the braised pork knuckle is a must! ;)Delete
I'm missing the chicken feet now *drooling mode ON*ReplyDelete
hehehe.. me dunno how to eat it with bones >_<Delete
Pork Intestines!!!!! My choices!ReplyDelete
Oo.. mine too!! yes!Delete