| Restaurant Details | |
| Restaurant Name: | Restoran Lieong Kee Bae Good Teh 良记肉骨茶(早夜市) |
| Address: | 19, Jalan Development, Taman Kepong, Kepong, 52100 Kuala Lumpur. Map |
| Contact Person: | Ah Lieong 亚良 |
| Telephone: | 03-6275 0102, 012-970 2946 |
| Fax: | - |
| Email: | - |
| Website: | www.allfoodnet.com/?lieongkee |
| Operation Details | |||
| Operating Hours: | 6:00am - 1:30pm, 6:00pm - 10:30pm (Monday off) | ||
| Sitting Capacity: | 120 pax | ||
| Dining Method: | - Dine-in - Takeaway | ||
| Special Dishes: | - Claypot Ribs 瓦煲生煲排骨 - Claypot Pig Kidney with Ginger Wine 瓦煲姜酒猪腰 - Claypot Kampung Chicken with Ginger Wine 瓦煲姜酒甘榜鸡 - Claypot Pig Stomach Soup 瓦煲猪肚汤 - Claypot Stewed Pork 瓦煲卤猪肉 | ||
| Features: | - Non-Halal - Accept Phone Reservation | ||
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| Claypot Ribs really delicious! 采用黑蒜的瓦煲生煲排骨味道果然一流！ | Claypot Kampung Chicken with Ginger Wine. 瓦煲姜酒甘榜鸡。 | You must try Claypot Pig Stomach Soup! 喜爱猪肚汤的你绝对不能错过这里的瓦煲猪肚汤！ | Tasty Claypot Stewed Pork. 美味的瓦煲卤猪肉。 |
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| Claypot Pig Kidney with Ginger Wine. 瓦煲姜酒猪腰。 | Raw pig tendon. 未经过烹煮的猪筋。 | Black garlic. 老板所采用的黑蒜。 | A table of delicious pork dishes! 满桌美味的猪肉宴简直是令人垂涎三尺！ |
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| Boss - Ah Lieong has more than 30 years’ cooking experiences. 老板亚良已有超过三十年的入厨经验。 | Mrs Lieong also helping up in the restaurant. 老板娘也亲手帮忙。 | Outlook of Restoran Lieong Kee Bae Good. 良记肉骨茶的外观。 | The environment is clean and wide. 环境卫生干净，食客也可以吃得放心。 |
When mention about bak kut teh, of course we will think about Lieong Kee Bae Good Teh which located in Kepong. With 30 years’ experiences, here’s bak kut teh is delicious and the boss’s requirement is high. And Mrs Lieong is always known the customers’ needs and wants.
Have you noticed that most of the bak kut teh are filled in bowl and then serve to the customers? Before that Boss put the bak kut teh into the small bowl but now he changed to cook in claypot purposely to maintain the temperature, and also for customers who can enjoy the hot bak kut teh.
Here’s Claypot Ribs is very famous. The cooking skill cannot be careless, you cannot cook a delicious claypot ribs without certain skills. Boss told that he is using black garlic to cook the claypot ribs in order to make it more delicious. Mrs Lieong said, the black garlic is more aromatic than normal garlic. Besides, customers also can request add in pig’s tendon, and he also mentioned that he has to control the time. Boss will add in the angelica based on the customers’ needs.
In addition, the customers need to book half an hour before to able the restaurant to prepare for them. Boss does not add in herbal because of many customers do not like the flavor of herbs. Boss suggests that customers better book half an hour earlier in order to let him prepare the tasty claypot ribs.
Most of the bak kut teh restaurants do sell stewed pork, and most of it adds in the dry chili. However, Mrs Lieong told that the traditional stewed pork is without dry chili, so she and Boss decided not to put in the dry chili.
Besides, Lieong Kee’s Claypot Chicken with Ginger Wine is using “kampung chicken”. The ginger and Qi Zi (a kind of herb) are the best ingredients to cook this dish. Boss also told that he does not add in Glutinous Rice Wine but he cook the chicken with bak kut teh soup and put in some Shao Hing wine.
Who ever like Claypot Ribs , can have a try in here. It will give you a fully enjoyment.
Have you noticed that most of the bak kut teh are filled in bowl and then serve to the customers? Before that Boss put the bak kut teh into the small bowl but now he changed to cook in claypot purposely to maintain the temperature, and also for customers who can enjoy the hot bak kut teh.
Here’s Claypot Ribs is very famous. The cooking skill cannot be careless, you cannot cook a delicious claypot ribs without certain skills. Boss told that he is using black garlic to cook the claypot ribs in order to make it more delicious. Mrs Lieong said, the black garlic is more aromatic than normal garlic. Besides, customers also can request add in pig’s tendon, and he also mentioned that he has to control the time. Boss will add in the angelica based on the customers’ needs.
In addition, the customers need to book half an hour before to able the restaurant to prepare for them. Boss does not add in herbal because of many customers do not like the flavor of herbs. Boss suggests that customers better book half an hour earlier in order to let him prepare the tasty claypot ribs.
Most of the bak kut teh restaurants do sell stewed pork, and most of it adds in the dry chili. However, Mrs Lieong told that the traditional stewed pork is without dry chili, so she and Boss decided not to put in the dry chili.
Besides, Lieong Kee’s Claypot Chicken with Ginger Wine is using “kampung chicken”. The ginger and Qi Zi (a kind of herb) are the best ingredients to cook this dish. Boss also told that he does not add in Glutinous Rice Wine but he cook the chicken with bak kut teh soup and put in some Shao Hing wine.
Who ever like Claypot Ribs , can have a try in here. It will give you a fully enjoyment.
提及肉骨茶，当然是先想到甲洞的良记肉骨茶。三十年的老字号，肉骨茶不但美味，老板对食物的要求也很高。夫妻档的良记肉骨茶充满了人情味，老板娘也非常了解顾客对食物的要求。
不懂你是否注意到，以前的肉骨茶大多数是以一碗碗端上。之前老板是把肉骨茶盛入小碗里，过后老板就自己研究做瓦煲肉骨茶，目的是要保持肉骨茶的温度，而且也让顾客们可以品尝热腾腾的肉骨茶。
这里最出名的当然是瓦煲生煲排骨。烹煮这生煲排骨的技巧一点也不能马虎，没有一定的功夫是做不到的。良记的生煲排骨果然是味道一流，老板亚良所采用的蒜头是黑蒜，目的是让生煲排骨更美味。老板娘透露，黑蒜比普通的蒜头更香浓入味。此外，顾客也可要求加入猪筋，由于猪筋特别快熟，所以时间要拿涅好，绝不能掉以轻心。老板是应顾客的需要而加入当归。
另外，喜爱瓦煲生煲排骨的顾客需提早半小时预定，这是因为生煲肉骨茶需用些许时间去煲。老板没有加入药材敖是因为大部分的顾客并不喜欢药材的味道。未免让顾客等的不耐烦，所以老板建议顾客们最好提前半小时打电话预定，这样才可以品尝到美味香浓的生煲肉骨茶。
相信大部分的肉骨茶店都有售卖卤猪肉，而那些卤猪肉大部分都加入辣椒干，调和味道。但根据老板娘透露，传统的卤猪肉是没有辣椒干的，所以他们的卤猪肉是不含辣椒干的。
此外，良记的瓦煲姜酒鸡是采用甘榜鸡熬煮，而姜和杞子是最佳的材料。特别是老板并没有加入黄酒，而是采用肉骨茶汤与绍兴酒一起敖煮。
喜欢瓦煲生煲排骨的朋友不妨到来尝一尝，实为不虚此行啊！
不懂你是否注意到，以前的肉骨茶大多数是以一碗碗端上。之前老板是把肉骨茶盛入小碗里，过后老板就自己研究做瓦煲肉骨茶，目的是要保持肉骨茶的温度，而且也让顾客们可以品尝热腾腾的肉骨茶。
这里最出名的当然是瓦煲生煲排骨。烹煮这生煲排骨的技巧一点也不能马虎，没有一定的功夫是做不到的。良记的生煲排骨果然是味道一流，老板亚良所采用的蒜头是黑蒜，目的是让生煲排骨更美味。老板娘透露，黑蒜比普通的蒜头更香浓入味。此外，顾客也可要求加入猪筋，由于猪筋特别快熟，所以时间要拿涅好，绝不能掉以轻心。老板是应顾客的需要而加入当归。
另外，喜爱瓦煲生煲排骨的顾客需提早半小时预定，这是因为生煲肉骨茶需用些许时间去煲。老板没有加入药材敖是因为大部分的顾客并不喜欢药材的味道。未免让顾客等的不耐烦，所以老板建议顾客们最好提前半小时打电话预定，这样才可以品尝到美味香浓的生煲肉骨茶。
相信大部分的肉骨茶店都有售卖卤猪肉，而那些卤猪肉大部分都加入辣椒干，调和味道。但根据老板娘透露，传统的卤猪肉是没有辣椒干的，所以他们的卤猪肉是不含辣椒干的。
此外，良记的瓦煲姜酒鸡是采用甘榜鸡熬煮，而姜和杞子是最佳的材料。特别是老板并没有加入黄酒，而是采用肉骨茶汤与绍兴酒一起敖煮。
喜欢瓦煲生煲排骨的朋友不妨到来尝一尝，实为不虚此行啊！
Latest Comments
I CAN PROMISE TO YOUR THIS I'M SURE IS THE BEST BAK KUT TEH...SPECIAL FOR THE CLAYPOT RIBS.....
GOOD GOOD GOOD.............YUMMY YUMMY YUMMY.....................
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