KLANG always comes to mind when we think of seafood or bak kut teh. We had the chance to indulge in both at a recent meet-up with Jeanie Lee, my old friend in Klang.

She hosted us for lunch at KS Mr Seafood Restaurant in Aman Perdana, and had already selected the dishes we would have when we arrived.

These were fresh steamed crabs, fish head curry, deep-fried pork trotter, steamed salted kampung chicken and fried French beans.

It was quite a spread for only three of us, but I still wanted my “or chien” or oyster omelette.

KS Mr Seafood did not have oysters but Jeanie simply walked across the road to Restoran Jin Hoe Chak Seafood, and 10 minutes later brought over an oyster omelette on a sizzling platter!

I thought it was wonderful that restaurants (in small towns especially), despite being in competition with each other, allow this practice.

Of course, it helped that Jeanie is also a regular at both Jin Hoe Chak and KS Mr Seafood.

The crabs were fresh, steamed with beaten egg beneath so that the juices filtered down and the ensuing smooth egg custard became flavourful eaten on its own.

Ginger strips, fried garlic and fresh coriander garnished the crabs. The crabs were meaty and sweet, and steaming brought out their natural essence.

I haven’t had crabs (RM85) done in this “old-fashioned” way in years.

Jeanie had brought her own jenahak fish head to be cooked in curry. Again, this practice is still allowed, for which she was charged a modest RM32 for this robust, spicy curry laden with cabbage, eggplant and ladies’ fingers.

It was a meaty fish head in the curry that came bubbling in a claypot. We asked for some fried mantou or mini buns to eat with the curry.

The deep-fried pork trotter (RM35) was served with an onion, chilli and cucumber pickle on top, which helped balance the richness of the meat. The skin remained crispy; the meat was lush and tender.

I liked very much the steamed salted kampung chicken (RM28). This cooking style somehow brought out the sweetness of the chicken and gave it a smooth mouthfeel.

Kampung chicken is usually leaner and has more flavour. There’s less fat under the skin, and the salt level was just right for this chicken and the gravy from this tasted so good with rice.

There were more oysters than eggs in the oyster omelette (RM28) from Jin Hoe Chak. They were big and plump too, and I enjoyed plucking them off the omelette and savouring them.

My next Klang seafood outing should be at this restaurant. We could never find seafood at such reasonable prices in Petaling Jaya and Kuala Lumpur restaurants.

Jeanie also arranged for us to pick up braised pork tendons in bak kut teh soup at Soon Seng BKT, also in Klang, on our way home.

Deep, complex and herbal flavours in the soup embraced the long, springy tendons which I had for dinner. They were good. Soon Seng BKT is at L1, 1-40, Jalan Pekan Baru 36. Kawasan17, Klang, tel: 019 218 1613.

KS Mr Seafood is at 24, Jalan Aman Perdana, 10A/KU5 Taman Aman Perdana, Klang, tel: 03 3290 2009.

Restoran Jin Hoe Chak Seafood is directly opposite, on the same road, tel: 3292 7366. – July 30, 2022.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.