Thursday, 30 April 2015

FOOD: Angcle Peoh @ KLANG, Bandar Bukit Tinggi


Yes! You read that right! the famous laksa originated from Penang Ayer Itam has now expanded their business to Klang! City dwellers now need not travel all the way to Penang for some authentic laksa anymore! 

 Angcle Peoh's entrance

Sporting and joyful Angcle Peoh

Preparing those authentic laksa by himself in the kitchen

Some of the prepared ingredients for your bowl of goodness!

Uncle Peoh's past story:

Angcle Peoh or also to be know as 'Ang Kok Peoh' started off by helping his own mother in cooking and selling asam laksa back in 1950's. The 7 years old Uncle Peoh back then carried the asam laksa ingredients together with his mother on a rattan basket travelled across 4KM every morning to sell their laksa at the bridge. After working so hard for 10 years, they finally had enough capital to own their very first pedicab and later on a small lorry.

 Here's the food that we had!

 Char Kuey Teow ( Fried hor fun) with duck eggs (MUST TRY!!!)

To be honest, this has got to be one of the best 'char kuey teow' I've ever tasted in KL! The duck eggs has just brought this sinful yet delicious plate to a whole new level! I bet you'll never stop eating once you start!

Asam Laksa (MUST TRY!!!)

Prepared with some variety of fresh herbs and ingredients mainly fresh mint leaves, sliced onions, chopped lettuce, ginger flower, peppermint, and not forgetting the generous amount of prawn paste to topped it off!

The famous laksa! I "fell in love" with this bowl of goodness right from the first sip of soup. This 'proven to be good' recipe asam laksa broth handed down from uncle Peoh's mother was just the perfect combination of what is needed in a bowl of asam laksa. It was just nice in terms of spicy-ness and sour-ness.   

 Curry Mee Penang Style

Penangite usually like to have their bowl of curry me with some 'sotong'  

Penang Prawn Mee

Served with huge servings of prawns, sliced pork, halved hard boil egg, kangkungs and noodles of your choice ( yellow mee / mihun). This broth is made by frying and blending of the prawn shell before boiling it for 1 1/2 hours. This broth is made fresh daily!

Besides that, they also serve some authentic desserts for you too!


Fruit rojak

This unique bowl of rojak, they had to cook the prawn paste sauce for a total of 5 hours! However, in my opinion, I think the sauce is a little sweeter compared to any other fruit rojak. Also, instead of prawn crackers, 'fried char koey' is added in for some extra bites!

A picture of us together with Uncle Peoh himself, and Ms Ang and husband

Overall, I really enjoyed the food they served here especially the 'Char Kuey Teow' with duck eggs and the famous laksa!. This homey little outlet are always packed with people almost every hour. Just a little advice, come early to beat the crowd  if you're planning on coming! I will definitely visit this place again for their bowl of authenticity anytime soon!  

Last but not least, thank you for organising such an amazing food session! 

Restoran Angcle Peoh

No. 42 Lorong Batu Nilam 21B
Bandar Bukit Tinggi 2
41200 Klang

Tel: 017-936 2223
Open daily: 9am to 9pm

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