I’ve tried bak kut teh all over the country but none beats the absolute mind-boggling yumminess of Nam Chai’s bak kut teh. I’m ashamed to say I only learnt the resto’s name tonight so I could report to Chi Wui and continue our Great Bak Kut Teh & Egg Tart Debate. In my family, nay in my housing area, to say ‘bak kut teh’ means only one shop. So it’s rather pointless to actually know the resto’s name 😉 . When pressed, we resort to ‘oh the corner shop one in Tanah Merah’.
What is it about Nam Chai’s BKT (now that I know it’s proper name, I will endeavour to use it judiciously)? Is it the peppery gingery hot soup, each subtly different from each other depending on what meat was in it? The amazing prawns that are so fresh, they have that bounce when you bite into them?
I can never decide whether I like Nam Chai’s meatballs best or the prawns, but the spring onion in each bowl…. bliss.
I like mixing in spoonfuls of garlic into my rice and using garlic+soy sauce as a dip. Yep, I stink like mad afterwards.
Ahhh… Nam Chai’s mixed bowl. We always fight each other for the intestines. I think the soup from this bowl is the best. More peppery and dark.
I always forget to eat my rice until halfway through the meal. Too busy gobbling everything else down.
We’ve been going to Nam Chai’s ever since I can remember. Before another fave family resto opened (we’re going there tomorrow for seafood), it’s been the place to have dinner after Saturday’s evening mass. I remember getting shit as a kid for trying to hurry up my mom to finish her prayers so we could get to Nam Chai before the church crowd did. So lemme see…. 19 years we’ve been going there for BKT. Oh we’ve tried other places, but we always always come back to Nam Chai.
Nam Chai, you can kick Klang BKT anyday 😀