[Johor Bahru] Malaysian-style Bak Kut Teh in Johor is popular among Singaporeans for its rich, herbal qualities that differentiate it from other regional varieties.
The dish is complemented with sides like beancurd sheets, meatballs, enoki mushrooms, and button mushrooms, all contributing to its hearty nature.
I won’t call myself a Bak Kut Teh expert (especially for JB) and was recommended to Shun Fa Bak Kut Teh 顺发肉骨茶 at Bukit Indah.
Apparently, there are more than 20 outlets around.
Some background: Established in 1975, founder Thian Lee Shing set out on a global journey, sampling various Bak Kut Teh recipes to perfect his own blend.
With each tasting, he refined his recipe, focusing on enhancing the flavours he encountered.
The Bak Kut Teh starts from RM16 for a one-person portion to RM80 for a five-person pot.
Customers can add on ingredients such as pork slices, liver, kidney, intestines, baby abalone, enoki mushrooms, beancurd skin and more from RM5.
The Bak Kut Teh here stands out due to its preparation over a charcoal fire, enhancing the soup with a smoky depth.
I was surprised to find the broth light, sweet, and less oily than the usual. It had a mild herbal flavour, which was much lighter than one might expect. Could be a point of contention for those who prefer a robust herbal punch.
For added depth, diners can enrich their soup with optional extras like enoki mushrooms, beancurd skins, and canned mushrooms, which are highly recommended to enhance the overall flavour of the dish.
While the pork ribs were not bad, they could benefit from being a tad more tender.
The Salted Vegetables were quite different from the usual offering, being less salty than expected.
Some would find this is bland and lacked that salty kick; while I actually liked that it was not too strong.
The menu also boasts other favourites like Sesame Chicken, Ginger Chicken and Braised Pork Trotters for diners looking for that little bit extra.
Each start from RM15 for a one pax portion.
And to be honest, I loved the Sesame Oil Chicken more than the Bak Kut Teh.
The chicken was marinated well, cooked in a mixture that highlighted the sesame oil, enhancing both the texture and depth of flavour.
With its aromatic and rich sesame oil base, it was indeed hearty and flavour-packed best to go with a bowl of rice.
Some online reviews have observed that the standards can vary, especially during busy times, but I had okay service (perhaps because I went during relatively off-peak hours).
Shun Fa Bak Kut Teh
43, Jalan Indah 16/12, Taman Bukit Indah, 81200 Johor Bahru, Johor, Malaysia
Opening Hours: 8:30am – 8pm (Tues – Sun), Closed Mon
Google Maps – Shun Fa Bak Kut Teh
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Ban Heong Seng 万香城餐馆 (Johor Bahru, Malaysia)
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