Our first dining experience at Pak Thong was a huge let down because their signature claypot pork ribs noodle failed to impress. Well, second time’s the charm. Turns out, their other dishes are way better so I guess we ordered the wrong stuff during our maiden visit to the restaurant.
Pak Thong certainly does not enjoy the best location in town, as they are right smack in the middle of a wet market. So if you choose to sit at the open area, you will be facing the market itself and the porky stench is unavoidable.
However, the good thing is that a comfy and air-conditioned dining space is available so won’t have to worry about the smell. Now that you are aware of that, another thing you should know that seafood is a must when you are eating at Pak Thong.
The owner, Kau Kiah is very particular about the ingredients that he uses. So despite being a little pricier than the other restaurants of the same class, you definitely get what you pay for, and let me just say that it’s worth it.
Most of the seafood restaurants in KL usually import large mangrove crabs from Indonesia, but Kau Kiah prefers to use local ones all the way from Sabah.
Since the crab is monstrous, it’s not surprising that they cost RM140/kg. When you have a crab so fresh, steaming it is a no-brainer and possibly the best way to cook it too.
The crab that we got is 900g @ RM126 by itself and if you are wondering how big it is, the claw is a good indication. Here’s one held by my finger for scale.
Like I said, the crab’s freshness is unbeatable as the sweet and succulent flesh literally slides off the shell effortlessly. Don’t believe me? Check out the video above. Eating it is an absolute joy that we haven’t had in a long time.
Siong Thong La La is another must have here. A large portion as shown above is only RM16 and it’s perhaps one of the best tasting superior soup lala you can find in Kepong. The soup is adequately spicy and flavorful with an underlying sweetness after being infused with clams.
And you can be guaranteed of the clams’ quality and freshness, as they are clean, plump and bursting with juice.
If you are bored of the usual steamed fish, the Stir-Fried Garoupa Fish Head @ RM32 (400g, subject to availability) is a good alternative. The meaty fish head is seasoned with bean paste, chili and garlic for a savory and spicy finish. A simple yet tasty dish to go with rice.
For protein (and cholesterol), you will hardly go wrong with the Braised Pork Belly @ RM15. Alkaline cakes to dip into the dark sauce are optional, but worth a try if you haven’t had it before.
Sometimes when we feel like having an economical meal, we would drop by Pak Thong for a noodles with a side dish (usually a vege) and call it a dinner. Although their Fried Hokkien Mee (2 pax @ RM15) is not fantastic, the accompanying chili paste is good enough to warrant an order.
Fried Khao Yuk Rice Vermicelli is also worth mentioning, the noodle has a texture that’s uniquely springy and doesn’t taste like any mee hoon we have had before.
Restoran Pak Thong
Kepong Baru Market, Jalan Ambong 3
52100 Kepong Baru, KL
Tel: 016-296 8700
Business hours: 11.30am till late
