Another addition to my long list of KL-style BKT spots in Kuala Lumpur. Yu Kee's rendition didn't differ much from others in town: soupy, strongly herbal, and filled to the brim with all sorts of pig's parts: meaty ribs, fatty pork belly slices, pig's intestines, slivers of pig's stomach, plus beancurd-skin, tofu puffs and golden straw mushrooms.
Deep-fried crullers or "yau char kwai" (油炸粿) were served on the side, to be dunked into the soup. Soaked in the herbal soup, the softened crullers were delicious.
We also ordered a plate of lightly stir-fried lettuce leaves, topped with oyster sauce and crisp-fried shallots, and plates of steamed white rice gently mixed with onion-flavoured oil.
Yu Kee Bak Kut Teh Restaurant (有记瓦煲肉骨茶)
54, Jalan SS14/2
47500 Subang Jaya
Tel: +6017-226 3226
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