Friends have recommended that we try the popular Soong Huat bak kut teh restaurant in Taman Desa Tebrau (not far from Jusco Tebrau).
As Soong Huat is one of twenty over franchisees of 顺发 we opted for their yellow rice wine chicken 黄酒鸡 and braised pork knuckles 猪脚, instead of their bak kut teh. We had tried 顺发's bak kut teh before - we liked it, and it was time we try their other signature dishes.
Soong Huat does the final stage of cooking on these ultra hot cooking stoves that super heat the claypots.
When the yellow wine chicken 黄酒鸡 arrived at the table, the claypot's contents were still bubbling and puffing steam furiously. I had to wait for a few moments and used a telephoto setting to take this picture to avoid steaming up the lens.
The steam was aromatic with the fragrance of rice wine.
My favourite part of a chicken - leg with skin on. Sweet and tender.
Indeed, Soong Huat's yellow wine chicken was a delicious dish that we liked very much.
We liked the braised pork knuckles 猪脚 too. The pork knuckle came in bite size chunks, though I personally prefer it to be served in a one-piece shank :)
Made with fresh pork, the pork knuckle was sweet and tender.
The pork knuckle was neither overly salty nor herbal even though the braising sauce was mainly made with soy sauce and herbs.
The boss of Soong Huat told me that the founder of 顺发 is Foochowese 福州人 and Foochow cuisine is well know for emphasising the fresh, natural flavours of the ingredients rather than over rely on condiments and spices. This perhaps explains the delicate tastes and flavours of the burgeoning 顺发 bak kut teh franchise which has over twenty franchisees now all over Johor, Malacca and KL.
Restaurant name: Soong Huat 顺发 Restaurant
Address: 31, Jalan Harmonium 23/14, Taman Desa Tebrau, Johor Bahru
Hours: 9:00am to 8:00pm (closed on Monday)
Date visited: 24 August 2012