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<\/a><\/p>\nMr. LauSeowYen was born in 1956 at Kuala Lumpur. Before stepping into the F&B industry, he was one of the owners of a grocery store. He first came into contact with the food industry when he was 55 years old, operating this Bak KutTeh restaurant along with his spouse Ms. Yeo Dee Siang and his sister, Ms. Lau Ah Boey.<\/p>\n
Ms. Yeo Dee Siang, the spouse of Mr. Lau, was born in 1956 at Johor. From a grocery store owner to a food restaurant, it was indeed a huge leap to them as they did not have any prior experience in operating a restaurant. However, their interest in food motivated them to discover their own recipe for the bak Kutteh and their hard work has been proven to be successful.<\/p>\n
Ms. Lau Ah Boey is the younger sister of Mr. LauSeow Yen. Born in 1957 at Kuala Lumpur, she stepped into the F&B industry when she was 54 years old, operating the restaurant along with her brother and Ms. Yeo.<\/p>\n
The first recommended food is \u201cClaypot Bak KutTeh (Soup)\u201d. This signature food involves 10 types of ingredients which include Chinese herbs, spices, and pork bones. The soup base itself takes at least 2 hours to prepare. The soup, which has a mild herbal flavour, tastes sweet and savoury and the texture of the pork is \u201cQ\u201d and soft.<\/p>\n The second recommended food is \u201cClaypot Bak KutTeh (Dry)\u201d. Unlike the soup version, the dry version of bak kutteh has extra ingredients such as dried chilies, ladies\u2019 fingers and oyster sauce. In order to suit the customers\u2019 taste, the customers can choose not to add dried chilies into the dish to make it non-spicy. Similar to the soup bak Kutteh, it also has a herbal taste due to the fact that it is cooked using the soup base. It is more savoury than the soup version and the texture of the pork is soft.<\/p>\n Besides that, the owners also recommended their \u201cPork Tendon\u201d. This pork tendon involves a lot of process before it is ready to be served. The tendon is first boiled with hot water. Later, the water in the tendon is left to be dried up first before it is taken to be fried. After frying the tendon, it is then rinsed into the water to clean the oil inside the tendon and finally stewed for some time. This long process requires at least a day to finish. The texture of the tendon is soft and \u201cQ\u201d and the taste is savoury.<\/p>\n The fourth recommended food is \u201cSteamed Lala\u201d. The freshness of the \u201cLala\u201d dictates the tastiness of it. Every day, the owners will personally visit the market and purchase fresh \u201cLala\u201d to ensure the consistent quality of it. The clams are first put into the salt water to remove the sand. After that, they are steamed together with ginger, chilies (optional) and Chinese wine for 10 minutes until they are cooked. The clam tastes sweet, fresh and spicy.<\/p>\n The fifth recommended food is their \u201cClaypot Stingray Fish\u201d. The ingredients used are curry leaves, ginger, garlic, dried chilies, onions, and soy sauce. The fish is sliced and cooked together with the ingredients for at least 5 minutes and it is ready to be served. The fish has a combination of sweet, savoury and spicy tastes and the texture of the meat is soft and smooth.<\/p>\n Last but not least, the owners also recommended their \u201cSauced Steamed Tilapia Fish\u201d. Ingredients such as ginger, onions, garlic, lemongrass, chili sauce, tomato sauce and plum sauce are all cooked together until the aroma of all the ingredients comes out. The sweet, sour and spicy sauce is added onto the steamed tilapia fish and topped with coriander and it is finally ready to be served. The soft texture of the meat must be tasted with the sauce to taste more delicious.<\/p>\n Our Bak KutTeh specialist \u201cYuen Chun Heong\u201d serves not only its signature Bak KutTeh but also many other selections. Do pay a visit at No. 20, Jalan Equine 9D, Taman Equine, Seri Kembangan, Selangor.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n