Through Gary, I managed to get in touch with Satkuru. After some discussions, we decided to meet up for lunch at Equine Park on the following day. Since we were planned to meet up, I asked him to get William Leong to join us as well, since I wanted to meet him for quite some time too.

Satkuru, a blogger whose blog I read very often and randomly. He has been pinging Project Petaling Street and that was how I got to know his existence in blogsphere. Moreover, the fact that he knows most of my ex-classmates did intrigued me. As for William Leong, a featured blogger for Nuffnang, we have chatted a few times on IMs and I, too, occasionally read his blog.

They suggested the famous chicken rice at Equine Park, which I never heard of until that faithful day. Tim Kei chicken rice shop. They also sell mixed rice, char siew and siew yuk too!

Apparently, they were featured in many magazines, TV shows and even Hong Kong celebrities paid them a visit.

The usual sauces like dark soy sauce, soy sauce and home made chilies are already placed on the table. The chilies tasted superb, just like how my late grandmother used to make them. Fragrant and tasty, thick and spicy, the real chicken rice chili sauce. At other places, you get the superbly diluted version, where you taste sourness more than spiciness itself.

The rice didn’t taste like chicken rice at all. It didn’t have the strong chicken rice flavour and aroma. The restaurant calls the rice as yellow ginger rice (loosely translated).

Being the greedy ones, Ah Kit and I ordered their steamed chicken, roasted chicken, char siew and siew yuk. Heh!

The siew yuk was really nice, crunchy and juicy but not the case for their char siew, which tasted like a really thick piece of plastic toy food.

As for the roasted chicken, it was nothing close to their steamed chicken. The meat in the steamed chicken was much more tender and softer compared to its counterpart. Unlike the chickens in Malacca’s chicken rice ball shops. the meat were more chewy and had a firmer texture. It was a little dry but still delicious.

Not too bad, for my standard actually. Maybe I will return for more, just maybe.

One for the album, say cheese!

After we had bah kut teh for lunch and walking around Equine Park Jusco, we ended up at Old Town Kopitiam for a cup of coffee / tea where we could sit down and chill ourselves.

Nothing beats spending time together with my brothers and talking craps, reminiscing the old days, how we disliked each other at one point of our life, spilling out our inner thoughts, bad mouthing someone else and / or even discussing about our future.

Well, this isn’t about food, but just some photos that I took while we spent three hours at the shop lot. However, if you want the best of the best among the franchise, do visit the one at Seremban 2. Their food quality and service wise are top notch compared to many other branches of the same franchise.

Just for your information, I am not a coffee lover and I certainly, barely, hardly, almost never drink hot drinks.

Ah, brothers for life!

Sis JiNz promised that she would call if we were to meet up on Saturday but after hours (and days) of waiting yet not even a miss call, I knew we were not going to meet up already. Hence, my brothers, Ah Yong, Ah Kit and I spent hours having our late lunch and walking around Equine Park Jusco on a lovely Saturday.

As mentioned in my post before I took my long break, I was craving for a good old bah kut teh. After reading Hot-Screensaver’s post on a bah kut teh shop at Equine Park, I decided to give it a try.

Yap Beng Restaurant is said to be a branch originated from Klang. How true and authentic their claim is, I don’t know. It’s not very difficult to find as they are the one and only bah kut teh restaurant in that area. It’s just opposite Equine Park Jusco, the commercial area where you can see two really huge food court on the outside.

Upon seated, you are given a basket of various types of Chinese tea. Just pick the one you want to drink and help yourself with the teapots, cups and hot water. Initially, we were drinking hot Chinese tea but by the end of our meal, we were drinking iced Chinese tea and iced 100 plus. Ha!

The price list.

1 serving of dry bah kut teh - RM8.50
1 serving of wet bah kut teh - RM7.50
1.5 serving of dry bah kut teh - RM13.50
1.5 serving of wet bah kut teh - RM12.50
1 serving of vegetarian bah kut teh - RM5.00

Deep fried shark meat - RM12
Stir fried shark meat - RM12 (Large), RM8 (Small)
Stir fried vegetable - RM7 (Large), RM5 (Small)
Sambal Prawn - RM12
Stir fried stingray - RM12

We ordered 1.5 serving of dry and wet bah kut teh each, a plate of stir fried vegetable, stingray ala dry curry style and also sambal prawns. We wanted to order shark meat but there wasn’t any available on that day. Well, with so many dishes, I don’t even know whether we were eating seafood or bah kut teh.

Stir fried vegetable. A little oily and the vegetable wasn’t as crunchy as it supposed to be. Oh well, I ordered this because we wanted to have a more balanced diet. -coughs-

The stingray cooked in dry curry style was a little disappointment. The stingray was chopped into too many small pieces and you can’t get the taste and texture of a stingray should have. The curry powder wasn’t sufficient enough to give us the kick too. For the price of RM12 and the amount of stingray we had, it’s not really worth it.

However, I give a thumb up for the sambal prawn. For RM12, they were really generous with the amount of prawns in this dish. I doubt my mum even cooked so much prawns at one go. It was really worth the money paid. The level of spiciness may not be up to my standard / level, but taste was good.

It was my first time trying the dry version of bah kut teh and certainly, it might be my last. I felt a little cheated as I think the more proper name for the dry version should be pork ribs cooked in dried chilies (kung bou 宫保), but a little milder in terms of spiciness. Damn it! After all the hype of reading and hearing about the dry version, it turned out to be this.

For its counterpart, its nothing but good, old and authentic bah kut teh. Boiled for hours with lots of herbs, spices, various parts of porks and bones, the soup turned out thick, tasty, full of flavour and absolutely delicious. It might not beat the ones in Klang but for a small town like Serdang and Sri Kembangan, they are certainly going to win hands down. They didn’t use pork ribs but rather lean meat (siew yuk 烧肉), a little pork stomach, some bean curd skins and a few pieces of vegetables. It would be even better if they have FUCK (Fried U Char Kueh) and golden mushroom (金针菇).

The bill came up to RM62.80, with a can of 100 plus, a packet of Chinese tea leaves (RM2) and three bowls of rice. The rest you can add them up yourself with the price list above. Well, we left the restaurant as a satisfied customer and a full stomach. Definitely, I will be visiting them again if I am around the area.

Operating hours? Lunch and dinner, I guess.