Last weekend we went on a food hunt in Klang, the main target being the highly-publicised Beng Shen Meesuah in Jalan Kapar. However, when we reached that place, to our dismay, it was closed! Closed for some reason - probably they went for a holiday after the super busy Chinese New Year. A handwritten sign on the gate informed that they'd only be open from 25 March.
Anyway, we made a U-turn and headed back to Klang town - this time for the famed Peng Heong Hakka Paikut! We easily found the place and being a Sunday at lunchtime, this was how the crowd looked like...
We were lucky to grab a big table just next to the food counter. Orders were quickly taken by the loud but friendly waiter.
While waiting for our food to come, we watched in fascination the boss/chef's super-active antics chopping up their signature Paikut - Pork Chops... at the same time hollering for more paikut to be brought out from the kitchen! Their service staff were all scurrying back & forth carrying plates piled high with the freshly fried pork chops. Finally, our plate of porcine delight arrived at our table...
The slabs of pork chops were succulent and tender... with the sides a bit charred - totally decadently delicious!
The sweet sauce splashed over the pork chops will have you mopping up your entire plate of rice - I guarantee you! Everyone gave the thumbs-up for this Paikut!
Next we had the Claypot Curry Pork Ribs...
The meat and potatoes were tender and the curry while very lemak & thick, lacked certain ooomph - typically Chinese-style curry. I prefer my curry to have more kick ;-)
Next came their Hakka Meatballs...
This was a great hit! Big balls of minced pork mixed with adequate spices were nicely fried to a crisp outside but oozing with hot steamy goodness when you bite into them!
In order not to turn the meal into a 100%-PORK fest, we chose a chicken dish - their Red Wine Chicken. Now I'm always particular about alcoholic chicken - the dish must have sufficient wine for it to qualify. Most places will scrimp on the wine and present bland watered-down versions. Peng Heong passed my standard with flying colours!
Thick chunks of chicken were dunked into a claypot of hot red wine brew with all its alcohol seeping into the meat! There were no ginger strips or black fungus distractions - just plain chicken in alcoholic broth - absolutely divine in its plainness.
Next, try their Assam Fish ...
Two decent-sized Ikan Kembong cooked in a decent-enough assam gravy, piquantly sour & spicy with just the right amounts of the requisite spices. Another winner for mopping up your rice - if you still have some on your plate by this time!
Sour Veg - "kiam chye boey" - usually I can't resist ordering this if I see it in a restaurant. Peng Heong's kick-ass version is one of the best I have ever tasted!
Served piping hot in a clay pot, the vegetables (mustard leaves?) were sufficiently soft, without breaking up... and the soup was resplendently sour, hot with just a tinge of sweetness - just the way I love it!
After all the hot & spicy stuff, it was time to cool-down our fiery tummies with some greens...
Kangkong - not fried, like most restaurants do, but blanched and served with a sprinkling of fried shallots, oil and soy sauce. Great stuff.
While waiting for our bill, we noted this huge poster on one wall, advertising their special "Food Packages for Special Occasions" namely QingMing (Chinese All Souls Day), Dongzhi (I guess that's the Dumpling Festival), Ghost Festival etc...
Really innovative, don't you think? A chat with the ladyboss revealed that the average price for such packages is around RM300.
This here is the very affable boss/chef... he looked exactly like his pic in the menu - same pose too!
Restoran Peng Heong Hakka Paikut is located at:
Jalan Gudang Nanas 3
You really can't miss it :-)
After our super delish lunch, we crossed the main road and walked over to Jalan Gudang Nanas to this shop for DESSERTS...
Cendol Klang has been around for ages (ever since I first stepped foot in Klang decades ago!). Their cendol is pale green, as you can see - no colouring added to it! Only natural pandan juice is used to flavour the cendol.
A bowl costs only RM1.50. If you want more "substance" in your cendol, add in some Pulut...
... and I guarantee your tummy will be totally satiated after that!
My rating for both places: 8/10!