A-One Bak Kut Teh

We shared the kway chap and stewed pork ribs (bak kut the.) We did not order the classic bak kut teh in soup.
The stewed pork ribs were a bit tough. The kway chap plate was big (matches the picture shown.) In the end, the two of us were full but not satisfied. I think the 2 dishes tasted too similar, just salty meat with rice, essentially.
They have an opening promotion which is why we tried it out. I still found it too expensive, too salty, and too mono-​flavored.

A-​One is a chain of casual restaurants which is well known for its claypot porridge. Recently it has opened a new outlet in The Star Vista, taking over the space formerly occupied by Boston Seafood Shack (by Creative Eateries). Similar to its former occupier, there is both air-​con and non air-​con dining in area. I personally prefer in the air-​con area, as the non air-​con area is hot and humid, as well as, a bit too dark to take photos of the food.
This outlet is different from other outlets under the chain, as it specialises in Bak Kut Teh.
Bak Kut Teh Claypot Pork Ribs Soup 砂煲肉骨茶 ($ 10.90++)
The soup is served over a hot stove to keep warm. The soup is refillable. The soup is quite peppery, which I feel it kind of takes away the sweetness of the soup and becomes quite one dimensional. The meat from the rib is tender although I prefer it to be more tender like the falling off the bone type.
Bak Kut Teh Claypot Pig’s Organ Soup 砂煲猪杂汤 ($ 9.90++)
The soup base is same as the above soup, but instead of pork ribs, it is served with tender pork slices, slices of pig’s stomach, slices of pig’s liver and meat balls. I wish that the pig’s liver has been sliced thinner, as it not tender enough and a bit too thick. The meat ball tastes like the supermarket type with no bite to it.
Dough Fritters 油条 ($ 1.50++)
Don’t forget to order this to go with the soup. Although the dough fritter is not crispy, but it does a good job of soaking up the soup.
In this outlet it also offers Bak Kut Teh Porridge which marry 2 dishes together: Bak Kut Teh and its well known claypot porridge. The porridge uses stock made from high graded white pepper, which has been brewing for more than 3 hours since morning. The white pearled rice is cooked with the stock using a pressure cooker for 45 minutes, until the rice is almost broken.
Bak Kut Teh Pork Ribs Porridge 肉骨茶排骨粥 ($ 10.90++)
A good combination of pepper, garlic, spices and fresh pork ribs. It improves blood circulation and strengthens the lungs.
The porridge tastes quite peppery. Although the meat from the rib is tender, I would prefer it to be more tender like the falling off the bone type.
Bak Kut Teh Minced Meat and Meat Ball Porridge 肉骨茶肉碎肉丸粥 ($ 9.90++)
The porridge tastes similar to the above porridge, peppery.
Chicken Cubes Stir-​Fried Claypot 干炒肉骨茶鸡丁 ($ 12.90++)
Using the stock of the soup base of Bak Kut Teh, the chicken cubes are braised with lady’s fingers and dried chillies until the sauce thickens. When served, it is topped with crispy fried cuttlefish. Tender and flavourful, with a flavour similar to Kung Pao chicken 宫保鸡丁.
Braised Platter 卤味拼盘 ($ 14.90++)
Pork 卤肉, Bean Curd Skin 腐竹, Bean Curd Puffs 豆卜, Eggs 卤蛋, and Peanuts 花生
The dish is served with a garlic chilli sauce, which kind of reminds me of the McDonald’s type. Different from the usual kind of chilli paste. I am a bit disppointed that there is no braised pig’s intestines and braised duck in serving. It would be better if there the items have braised longer. The peanuts are not soft enough, while the pork belly do not have a melt in the mouth texture. Threfore a bit hard to eat with its rich layers of fats.
Assorted Ampang Yong Tau Foo 安邦酿豆腐 ($ 9.90++ S, $ 14.90++ M, $ 18.90++ L)
Although it is modeled against the well known KL version of yong tau foo, I personally feel that the taste is far cry from the actual stuff. The sauce is a bit too heavy, lacking of the hint of sweetness that assoicated with the ampang yong tau foo’s sauce. The stuffed yong tau foo such as fried bean stick, beancurd skin, fried wanton, brinjal, tau pok, lady’s finger, bitter ground, and chilli is served on a bed of kang kong with the sauce poured over. The dish is served with a sambal chilli paste which I feel is a bit too salty.
Assorted Vegetables in Sambal Sauce 四大天王 ($ 10.90++)
I was told that this dish is well known in Malaysia and consisted of 4 vegetables: sweet peas, eggplant, lady’s finger and long beans. Tastes not bad as there is no sticky feel with the lady’s finger. There is also crispy fried smelt fish 美人魚 in it, which gives it an extra crunch.
Assorted Fruit and Flower Tea 花果茶 ($ 7.90++)
The tea is served over a hot stove. Refreshing and fruity with a hint of natural sweetness on its own.
Overall the food still needs a bit of work without making one feeling that it is run-​of-​the-​mill kind of food.