About Us

14 years old master chef from Yap family, brand new dry bah kut teh had move to Klang from a little village.

Restoran Bah Kut Teh Yap Chuan Puchong
offers the best bah kut teh soup in Malaysia. Our restaurant is strategically situated at Puchong, Selangor. We have two types of bah kut teh dishes: the soup and dry ones.

Since Mr Yap was 14 years old, he had master bah kut teh recipe after 7-8 month of hard work and he can cook even better than his father. This is because of his talent and genetic from the last generation. His grandfather started his bah kut teh business since he is young, then Yap's father develops a new recipe - dry bah kut teh.
 

公司简介
 

十四岁大厨来自肉骨茶世家,叶家创新干肉骨茶,从小渔村进驻巴生

叶全蒲种(干)肉骨茶煮出马来西亚最好吃的肉骨茶汤。我们的餐馆位于雪兰莪州的蒲种。我们的肉骨茶分为两种:汤和干的。

当初14 岁少年仅学了七八个月,煮出来的肉骨茶却比父亲煮的更美味,除了这是他与生俱来的天赋,上两代家族成员涉足肉骨茶行业,或多或少也对他产生影响。原来,公公当年以肉骨茶为业后,家父便钻研出一套新的食谱,即干肉骨茶。


 
美食特色介绍:
  • 肉骨茶Bak-Kut-Teh (闽南语) 是一种流行於东南亚的马来西亚其中一种早餐,是以肉与骨配合中药煲成的汤,并没有茶叶或茶的成份,但是由於食用时多会泡茶解汤肉的肥腻,所以一般都习称肉骨茶。
  • 肉骨茶虽名为茶,但实为混合中药、香料(包括八角茴香、桂香、丁香、大蒜)及肉排熬制多个小时的浓汤。
  • 肉骨茶通常伴白饭或以油条蘸汤来吃。以酱油、碎红椒和蒜蓉一起调味。 各类中国清茶(马来西亚的巴生河流域地区以鐡观音最为流行)通常会随汤奉上,相信可以清走猪肉的油腻。在马来西亚,肉骨茶是一道典型的早点菜式


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