The Kong Piah post was just a teaser to travel/food log of Setiawan. This post shall resume with our lunch in Stiawan. Considering we will be staying back for dinner for seafood, we have to sought for something else for lunch. Red Wine chicken mee suah for lunch? Perhaps not as our tour guide suggested an alternative. Well, from the first picture, guess you would've guessed it.
It's MEAT time!!! Since we are having seafood for dinner, why not indulge on porky delights for lunch? Apparently, Stiawan too claims that they could dish up reputable Bak Kut Teh. This dish of a "dai guat" stewed with herbs is a winner! Infused with herbal scent with a tinge of spiciness, maybe from the star anise, there is no porky smell residue on any morsel of meat. Be warned that this dish is among the top ranking of arterry clogging, considering the amount of melt-in-your-mouth fat layers and gelatinous skin.
If the braised pork hand is too much to handle, go for a pot of Bak Kut Teh. Equal distribution of lean meat, ribs and offals like stomach, intestines mixed along tau pok, pork balls, enoki mushrooms and vegetables. I find the soup here a bit cloudy to my liking and the herbs proportion causing a too robust/pungent aftertaste. Side tracking a bit, there is a Bak Kut Teh stall along the Bercham main road serving quite good Bak Kut Teh.
Braised Fish Fillets (or rather Chunks) with Tau Chu/Curry/Dried Chill sauce. It's similar to the Kung Pou style but infused with a bit of curry like taste. It didnt really appeal to me, perhaps I prefer fish slices rather than chunks.
Bill came to RM130 for 6 person!!! So its not that cheap huh eating in Setiawan? But the portions are huge, Perhaps my friend should have trimmed down the portion when ordering, a 4 pax serving would've be enough to serve 6 of us. This shop name is G.J. (Chinese words is Koo Chai). Not in my to-eat list when I make a return trip to Setiawan. I will assure you why on the next post on SEAFOOD galore...