I used to feel Yap Beng at Equine Park prepares better Bak Kut Teh even though they are actually a branch of Yap Chuan at Puchong. But a revisit to both after three years changed my mind, now it’s the other way round. Yap Chuan seems to be able to maintain the standards better while Yap Beng’s has dipped more and more over the years.
My taste buds have changed over the years too. I used to prefer Bak Kut Teh with dark stock that has strong herbal taste, probably because that is the only style available from where I come from (Penang) And Yap Beng’s is exactly like that, which explained my fondness towards them in the past.
But now I like those light colored ones with an even flavor of sweetness and herbs, liven up by suitable amount of Chinese wine. While Yap Chuan’s style is not exactly the one I described, it is still good enough in its own way. RM20 for a ‘dai guat’ (big bone) portion.
The Dry Bak Kut Teh here also managed to taste the same since my last visit. If you never heard of Dry Bak Kut Teh before, well it was something that generated a lot of attention in the media a few years ago. This variation of Bak Kut Teh is obviously soup-less, uses a lot of dark soya sauce and relies on dried chilli and cuttlefish for flavor. So you can imagine it to be quite appetizing with a hint of spiciness and without any Bak Kut Teh taste. Although it is said the meat used is pre-cooked in Bak Kut Teh stock you won’t really notice it due to the strong seasoning. RM11 for one pax portion.
If you ask me, I feel that both Yap Beng and Yap Chuan are evenly good when it comes to this, just that the latter serves a more moist version. So “which is better” is only a matter of personal preference and convenience too, since the restaurants are separated by a highway toll. In total our meal was RM36 excluding the ‘yau char kwai’ which was bought from a mobile stall outside the restaurant.
Restoran Bak Kut Teh Yap Chuan
53, Jalan BPU 2, Bandar Puchong Utama
GPS Coordinates: N2 59.673 E101 37.267