峒缘 肉骨茶 TUNG YUAN BAK KUT TEH

3.7/5 based on 8 reviews

Contact 峒缘 肉骨茶 TUNG YUAN BAK KUT TEH

Address :

Bukit Rahman Putra Seksyen U20峒缘 肉骨茶 TUNG YUAN BAK KUT TEH邮政编码: 40160, No 59A Jalan BRP 6/10, Sungai Buloh, Selangor,Malaysia

Phone : 📞 +77
Website : http://fb.me/tongyuan931
Opening hours :
Thursday 11AM–3PM
Friday 11AM–3PM
Saturday 11AM–3PM
Sunday 11AM–3PM
Monday Closed
Tuesday 11AM–3PM
Wednesday 11AM–3PM
Categories :
City : SELANGOR

Bukit Rahman Putra Seksyen U20峒缘 肉骨茶 TUNG YUAN BAK KUT TEH邮政编码: 40160, No 59A Jalan BRP 6/10, Sungai Buloh, Selangor,Malaysia
D
David Chan on Google

This place serve one of the best if compared to kepong/selayang side....
M
Marco Chan on Google

Good taste, but limited seats due to small shop lot size
S
Seng Keong Ng on Google

Just nice for lunch if can't find others restaurant The price is acceptable
S
Steven Chin on Google

Great meal if you are looking for Bak Kut Teh. They serve the typical Klang style with both soup and dry type. Can be crowded during lunch breaks
S
Shu Yong on Google

Bak kuh teh is nice and price reasonable
A
APARA KRISHNAN on Google

The dry one is very nice and the soup is flavourful.i like the fact that they uave variety of vegetable.the kailan, sald, lettuce,pak choy all r very nice... The workers r nice and friendly.they come and take ur irder oromptly. I like the tong sui and the soya bean which is very concentrated.
C
Choong Jern Khang on Google

The taste is not bad actually. One of my favourite bkt spot in Bukit Rahman Putra
C
City Yogi (Ken Tze) on Google

This restaurant is so easily shadowed by the brighter and more crowded yong tau foo corner restaurant next to it. But trust me, it's worth checking it out. Ordered the stir-fried, dry style bak kut teh, and I have to confess, it's savoury (and even better than the ori soup-based one)! So be prepared for a second rice serving. The soup too is not bad, on the sweeter end, yet, not losing its herbal aroma. If you're going for this, request not putting in the yau char kwai pieces -- the crispy Chinese crullers -- into the mix. Why, because it's not crispy at all.

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