I was really confused at first, because klyeoh posted about Seng Huat "Under the Bridge", which is also in Klang:
But this is "Under the Tree", so named because there's a massive tree above it. There's actually a hole in the corrugated roof where the trunk pokes through.
We had brunch here on Sunday, consisting of both wet and dry versions, accompanied by the usual char kway, but also by fish, fish ball and dauhu.
The wet version served around Klang is of course very different from the wet teochew version served in Singapore at places like Outram Ya Hua Rou Gu Cha, which I visited the week before. There, the peppery taste really stands out (I'm very fond of it). Here, there's less emphasis on the broth, even in the wet version. While they do come round to fill it up, it's quite light on the liquid, and it's mostly pork. It's not very medicinal, as explained in klyeoh's thread - it's quite mild, as per Klang tastes, but still very flavorful, from the 1.5hr plus that it simmers.
The dry version is properly dry, and consists of big hunks of delicious piggy fat. My favorite bits were those scraped from the bottom of the clay pot.
There's also a bak kwa stall under the same roof, and there's supposedly a durian seller that shows up.
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