Saturday, March 14, 2009

Bak Kut Teh @ Restaurant Brother, Pandan Indah

Grandpa saw a newspaper article featuring this restaurant in Pandan Indah which serves this 'special bak kut teh' where you have to order one hour before you reach the restaurant. Hmm... interesting.

What so special about it? It's called '生煲肉骨茶' which is bak kut teh cooked from raw. That's why it takes so long. Read that it takes 45 minutes to cook it. Other bak kut teh we eat in different places is where they'd already pre-cook the meat and herbal soup even before the customers order it. Restaurant Brother serves those normal bak kut teh as well. The taste is heavier, whereas the 'special bak kut teh' is lightly cooked with herbs such as wolfberries and yok chok (if i'm not mistaken) so the taste is light and natural.

Ta daa... the 'special bak kut teh' (RM33 for 2 pax, RM45 for 3 pax) We ordered 6 pax for 10 of us.
If you just walk in and want to eat this, you wait 45 minutes lo!

Stewed Pork Knuckle (about RM10)

Pork Intestines (RM10)

I recommend this! Although I'm not a fan of this but it's nice! Ginger wine pork liver. Yummy when it's piping hot! (RM10)

WoahHh, the amount of chilis!

I saw this at the back near the toilet... Wonder what's it used for previously. Looks like a chopping board.

This is the normal bak kut teh la. Darker and denser taste. Ooooh, sinfully delicious neh~

We also ordered 2 bowls of yau char kwai (RM1.50 each), two vege dishes (RM7 each). Rice is RM1 each.

I like the special bak kut teh a lot, suits my taste. And it's opened throughout the night! Just that it's kinda far for us to go everytime.

Restaurant Brother 兄弟特式肉骨茶
No.11, Jalan 4/6, Pandan Indah,
55100 Kuala Lumpur.
(Near The Store, adjacent to Fei Por Chicken Rice)
Tel: 019-2177213 (Mr. Shen Nan Guang 沈南光)
Closed every alternate Monday

No comments: