Rich, herbal, and aromatic – are you craving the authentic taste of Klang-style Bak Kut Teh?
Yeoh’s Bah Kut Teh, a renowned brand from Klang, Malaysia, has been delighting diners with its traditional herbal pork rib soup since the 1990s.
Founded by Mr. Yeoh, affectionately known as ‘老杨’ (Lao Yang), the establishment offers two signature versions: the classic, mildly herbal soupy bak kut teh and a bold, flavourful dry variant.
Now, this iconic Malaysian dish has arrived in Singapore, and you can savour it at En Yeoh’s Bak Kut Teh 宴杨肉骨茶 in Chinatown Point. (Also opening soon at VivoCity and Suntec City.)
En Yeoh’s Bak Kut Teh is a collaboration between the Yeoh family and Singapore’s En Group, bringing the flavours of Malaysian-style herbal pork rib soup to local diners, with some dishes enhanced with a Japanese twist.
Adding to its uniqueness, the restaurant transforms into a bar in the evenings, pairing its signature dishes with an inventive cocktail menu.
This concept seeks to blend traditional flavours with a modern dining atmosphere.
With classic dishes, Japanese-influenced items, and inventive cocktails, here’s what you can expect from En Yeoh’s Bak Kut Teh:
Signature 4 Types Assorted Meats Claypot Bak Kut Teh ($10.90 for single, $18.90 for two pax)
This arrived bubbling with an aromatic herbal broth, and the presentation was inviting.
The soup, brewed from a secret recipe with ingredients like angelica root, wolfberry, and Chinese licorice, carries subtle yet deep herbal notes.
I found the flavours robust but not overwhelming (and thankfully not too salty), striking a delicate balance between herbal depth and savoury warmth.
So what are the four ‘treasures’?
They include pork trotter, pork ribs, pork belly and prime cut Hokkaido pork collar. The pork ribs had meat sliding off the bone effortlessly, while the trotter was gloriously soft with gelatinous bites.
But it was the Hokkaido pork collar which stood out – lean yet tender.
There are also shiitake mushrooms, button mushrooms, fried beancurd, and tau pok that absorbed the soup like sponges, bursting with flavour with every bite.
Each claypot also includes a complimentary soup refill.
For those seeking something more indulgent, there’s the option to top up $3 for a shot of Nu Er Hong Chinese wine, adding a subtle warmth.
Claypot Dry Pork Belly Bak Kut Teh ($12.90)
This version swaps the broth for a thick, caramelised herbal sauce – which I think goes really well with the Scallion Rice.
The pork belly was cooked till tender, the edges slightly crispy while the interior remained succulent.
As for the sauce, it had a sticky, reduced consistency, packing an intense punch of flavour.
What I liked were the ladyfingers and sliced cuttlefish, which added crunch and a chewy texture respectively, while dried and green chillies brought an extra layer of heat.
Claypot Dry Lala Bak Kut Teh ($13.50)
The dry style claypot dishes comes with quite a variety, including choices of assorted seafood, pork liver, pork ribs, gindara, lala, to red sea prawns.
I decided to go for the lala, and the clams proved to be fresh and sweet, and larger than usual.
The chillies, both dried and green, delivered a welcome heat, though not overpowering.
This dish felt bold and punchy, though comparatively I feel the sauces pair better with meats comparatively.
En Yeoh’s Signature Braised Pork Knuckle ($24.90)
Just look at the pork knuckle – richly seasoned and incredibly tender, with the fat rendered down to a soft, gelatinous texture.
Each bite had a flavourful melt-in-the-mouth quality, a result of the secret blend of herbs and spices that had soaked into every layer of the meat.
As the portion size is quite substantial, this is best shared among three or four diners.
No Bak Kut Teh meal is complete without the side dishes.
They include Dough Fritters ($2.50), Salted Vegetables ($2.50), Beansprouts ($6.90), Braised Peanuts ($2.50), Crispy Fresh Prawn Cake ($6.90), and Crispy Prawn Sticks ($6.90).
The Japanese-inspired side dishes are interesting, such as Japanese Scallion Rice ($2.50), Deep-Fried Amaebi (sweet shrimp) ($7.90), Bak Kut Teh Lava Egg ($2.90), and En Yeoh’s Signature Edamame ($6.50).
The Bak Kut Teh Lava Egg is good to try on its own, or you can even add it on top of your soup. This features an egg with a runny yolk, resting on silky bak kut teh sauce and topped with black tobiko.
Hai Zhi Lan Ice Cream ($5.00)
Dessert was an unexpected turn, particularly with the Hai Zhi Lan Ice Cream. Ah, something alcoholic.
The sweet treat has a gentle, floral taste with light, tangy, aromatic notes. The hint of alcohol added just a delicate tinge.
If not, you can also try the Moutai Ice Cream. It combines the rich, creamy texture of ice cream with the distinctive flavour of Moutai baijiu, making this dessert a love-it-or-leave-it option.
The cocktail menu at En Yeoh’s Bak Kut Teh is as inventive as it is diverse, offering concoctions that fuse traditional Chinese flavours with modern mixology.
If you prefer something refreshing, the Oriental Osmanthus ($14) is a great choice, combining smooth whisky with delicately sweet osmanthus flowers and a fizzy soda top-up for a light, floral finish.
For something tropical, the Spicy Colada ($16) blends Hai Zhi Lan, piña colada syrup, and zesty lemon juice, enhanced by a bold kick of Tabasco and garnished with spicy chips – a creamy yet fiery twist on a classic.
En Yeoh’s Bak Kut Teh 宴杨肉骨茶
Chinatown Point #01-44, 133 New Bridge Road, Singapore 059413
Opening Hours: 11am – 10pm (Mon – Sun)
https://enyeohsbkt.com.sg
(Opening soon at VivoCity and Suntec City.)
* This entry is brought to you in partnership with En Yeoh’s Bak Kut Teh.
