Since when was the trend get started to add extra ingredient other then innards and porkmeat in the Bak Kut Teh? So curious about why those people keep on adding more and more items like meat ball, beancurd skin, dried beancurd (tofu pok), Veges into the soup and become rojak rather then taste it in original way?

As we prefer to go for Genuine taste, we will usually ask for Pork Belly Meat, Pork Ribs, Pork Intestine and thats it! no more additional staff as those thing will spoil the Herbal Taste from the soup.

Do you know there is a good Bak Kut Teh selling at Parma Food Court (Previously known as Kim Eng food court "Gold Eager" ) in the morning? i just only remember the stall name in chinese "食王肉骨茶". It is located the one and only food court in Pulau Tikus just after the Sell Petrol Station if you come from Midlands Park.

i can't really describe how good it is (actually i cant recall the flavour...how to describe leh? lol), and the soup base is clear, not that heavy herbal type, but still you got the hint of special aroma from there. And those meats are tender and innards is just nice. The Yam rice is yummy with added in the aroma of yam and dried shrimp.






i will give 4/5 for the Bak Kut Teh.

Ok now, does anyone knows the Gurney Drive Carnation Bak Kut Teh, that one who putting up the HK celebrity face "Choy Lan - 蔡澜" in front of their coffee shop leh ? Just have some info to share. Actually 2 of the above Bak Kut Teh are connected.

The story is from my retired daddy. Actually my dady knew the "食王肉骨茶" when he was still attach with his previous famous jeans corp many years ago, and the "食王" was originate from Kuantan and it was very famous. The Carnation's bak kut teh owner from penang paid up thousands and go kuatan to learn from "食王". So, after the Carnation's owner came back and became famous, and the "食王" turned up in penang and opened at pulau tikus, opp midlands known as Safari food court at first, secondly moved to gurney (behind the Mamak Store) just nearby the Carnation coffee shop, and business was dropped. So the Parma food court is their 3rd address so far.

Chinaman atitude!

On average, I would give this place:

2.5/5 for value
3.8/5 for taste & texture
3/5 for service
3/5 for cleanliness
2/5 for atmosphere (Soka Gakai was practicing the drump just next door, it was very irritating, so don't go there on sunday morning!!! )



View Larger Map

5 comments

  1. Food Paradise // November 12, 2008 at 9:05 AM  

    wow....i try the carnation bak kut teh b4 but never try this. May be should drop by some day to try it out. lol Thanks for sharing!

  2. Allie // November 12, 2008 at 9:23 AM  

    I like to add in meat balls into my bah kut teh. Hehe...

    The clear soup type is more like the one we get at KL hor?

  3. 550ml jar of faith // November 12, 2008 at 9:44 AM  

    Oh yes, I enjoyed the BKT here once before too. I"m also a huge fan of the fried mee teow with fish slices from the other stall open at Parma in the morning. The chilli sauce that comes with it kicks ass!

  4. CRIZ LAI // November 13, 2008 at 1:50 AM  

    Simplicity is still the best right? I love mine to be served almost like yours always, except I love to dip in lots of yao char kwai. :P

    http://crizfood.blogspot.com/

  5. gill gill // November 13, 2008 at 8:46 AM  

    food paradise: yea, but dont go on sunday morning, the Soga Gakai's drump pratice is so annoying.

    allie: im not sure whether is that same as KL, but this is definately clearer then the rest of the BKT in Penang...hee

    550ml: Oh, i missed fried mee teow, my dad did tar pau for my bro, sure will try out your recommendation!

    Criz: i like it that way too. yao char kwai is to soak the all the taste into one piece, but not influence the Bak Kut Teh....haha