Seafood Porridge for a change for lunch today. The restaurant is situated in Taman Midah, Cheras, Kuala Lumpur.
My friends and I decided to have some. The seafood there is really fresh and juicy. It is well cooked and I would definitely go back for another round. It is also reasonable. Five of us had lunch and we ordered fish, sotong, prawn and vegetable. The damage was only RM71.00.
Shang Har Noodle – 3 Big Prawns: cooked for 2 people
Half of a prawn
Fish Porridge – Grouper Fish to be exact : cooked for 4 people
Sotong, this is my favourite dish. The sotong is juicy, crunchy and the main thing, fresh.
Han Lim Seafood Restaurant 12, Jalan Midah 12 Taman Midah, Cheras 56000 Kuala Lumpur
Lunch with my colleagues, at this cosy but expensive Bak Kut Teh restaurant, Pao Xiang, Famous String Tied Meat Bak Kut Teh situated in Cheras.
No. 155, Ground Floor, Jalan Sarjana Taman Connaught, Cheras 56000 Kuala Lumpur Tel: 03.9130.3191
The Bak Kut Teh portion comes in small cute bowls, and the price ranges from RM8.50 – RM10.90 per bowl, depending on what part of the pork you have ordered. You have the “pai kuat”, the “sum chan bak”, the “Luan Kut”, the “Pan Fei Soul” and many more.
A short history on Bak Kut Teh – It is a Chinese soup popularly served in Malaysia, Singapore, Mainland China, Taiwan and in the Indonesian island of Riau (where there is a predominant Hoklo (Hokkiens) and Teochew community) and also Hat Yai of Thailand.
The name literally translates as “meat bone tea”, and it consists of meaty pork ribs simmered in complex broth of herbs and spices.
It was introduced to Malaya in the 19th century by the Chinese coolies and workers of the Hokkien origin. The dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health. The Teochews came later and the main visual difference between the Hokkien and Teochew version of bak kut teh is that the Hokkiens use dark soy sauce.