Apology for the long silence. For those who has been wondering if I have given up food, hell no I am going to quit eating. The long silence is due to the fact that I have been traveling for the last few weekends fulfilling my duty as a good foodguide the best I could. I have got visitors for the last few weeks.
The first post after the long break gotta be Yong Tat. It has always been one of my favorite seafood restaurants in Klang. Since it is located pretty far from anywhere, I do not frequent the place as much as I would love to. Nevertheless, the restaurant has always maintained its quality. Yong Tat is kinda underrated given its more famed competitors at Teluk Gong and it does not have an extensive menu. You will probably see people around you ordering the same food. However, the factor that differentiate it from its competitors is the freshness of its ingredients. You gotta agree that freshness is everything when it comes to seafood!
The signature dish includes: lala fried bee hoon, fried salted spring kampung chicken, steamed and stir fried fish, steamed mantis prawns with shell, steamed shellfish and crabs. Price is quite reasonable. A dinner for 4 may cost something from RM80-RM120 provided that you do not order some exotic fish.
No.33, Kampung Telok Gong, Pandamaran
42000 Port Klang, Selangor, Malaysia
03-3134-1167
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| Sweet fiber-less "choy sum". Perhaps the only "green" vegetables served. |
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| Famous "lala" fried bee hoon. The lard used gives this ordinary dish its soul! |
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| Klang style stir fried fish. They have many kinds of fish to choose from. Make sure you find out the price of various type of fish as the price may vary significantly. |
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| One of my personal favorite. A must order every time I patronize the restaurant. |
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| Tofu stew. It tasted like the sharkfin soup without the sharkfin with a hint of crab roe. |
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| Steamed clam with chinese wines. Super sweet clam! |
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| Stir fried keoy teow (dried). Beautifully done with nice "wok kei" |
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