Ah Her Bah Kut Teh — Restaurant in Klang Municipal Council

Update : 2020/08/22 When it was done right, it was really good. Last few takeaways have been very good, melt in the mouth texture without that boar taint.

Sometime in 2019. Used to frequent this restaurant in the past and then stopped for quite some time due to the distance. Used to like it a lot. I was around that area last week so I dropped by at around 5:45 pm, just about after they had opened for business for the day.

Ordered pork knuckle with high expectation due to past experience. It turned out to be a slight disappointment this time. It was slightly above average. There was no melt-in-the-mouth sensation, far from it actually. The lean meat portion was acceptable but the fatty part was a little tough to chew on. Taste was as before, very good with richly flavoured soup, or rather, gravy. It went well with the fragrant rice.

I believed that the pork was not cooked long enough. Being early did not turn out to be an advantage after all. One should try to not eat at this place too early, this should allow enough time for the pork to be properly cooked. I felt that the waiter should have offered some advice or that they should have started preparing and cooking the meat earlier.

This week my wife happened to be around that area and packed some half-fatty-half-lean type for two person. She was there at about 6.30 pm. This time, the fatty part was really soft, there was almost a melt-in-the-mouth sensation but then it came with the funky smell of boar taint. Boar taint was that offensive taste associated with pork meat, generally that of male pigs. The boar taint was quite strong this time. We could not finished it. Boar taint was one reason why we do not eat pork too much and too frequently.

Either consistency seemed to be an issue at this place or we were just being a little unlucky.

Still worth...

I had the pleasure of dining at Ah Her Bah Kut Teh, and it was an exceptional experience that left me thoroughly satisfied. The restaurant's reputation for serving the best Bah Kut Teh in town is well-deserved. The star of the show, the Bah Kut Teh, was simply divine—rich, flavorful broth with tender, succulent pork ribs that melted in my mouth. The herbal aroma of the soup was comforting and perfectly balanced. The accompanying dishes, including the fragrant yam rice and crisp, savory youtiao, complemented the meal beautifully. The service was warm and prompt, with staff who were knowledgeable and eager to ensure a pleasant dining experience. The casual, unpretentious atmosphere made it a perfect spot to enjoy a hearty, authentic meal. I highly recommend Ah Her Bah Kut Teh to anyone looking to indulge in traditional Bah Kut Teh that hits all the...

A gastronomy walk about the original flavours of old Klang Bah Kut Teh at its Pandamaran origin of this 6-branch eatery. The style is characterised by its emperor soup stock weighed by its pork gelatine and herbs perhaps at its peak since 2016. The taste is layered with soy and sweetness but noticeably absent of familiar Tong Kwei (Angelica Root) and Keiji (goji berries) nuances, underlining its authenticity of local culinary preferences. Each bowl (RM12) delivers pork skin, fat and tendon done just right for a chewy gnaw. The gelatinous soup is served sparingly, best enjoyed with the shallot oil rice accompaniment, with aroma delightfully dancing around the tip of your tongue. Self service pot of tea is RM6 for endless refills of hot filtered water washing down the fatty meal as well as away the time over tides of...