Tuesday, 15 October 2013

Fish at Hin Hock Bak Kut Teh 兴福肉骨茶 in Tampoi, Johor Bahru


Hin Hock Bak Kut Teh 兴福 is a humble shop in Tampoi (near Plaza Angsana) which is famous for their signature poached fresh fish 烫鱼 with fried garlic and savoury blended sauce.

Hin Hock was about to move to this new premise a few doors away on the same street when I visited.

Restaurant name: Kedai Bak Kut Teh Hin Hock 兴福肉骨茶
Address: Jalan Dato Mohammed Seth, Tampoi, Johor Baharu (near Plaza Angsana)
Map: http://goo.gl/maps/E29uq
GPS: 1.496813,103.702429
Hours: 08:30am to 3:30pm (Mondays off)
Non Halal

This is my second visit to Hin Hock, the first was with my friend Foong. I popped in impromptu but this time the boss, Ah Hock and his wife recognised me and refused to accept payment for the food I ate. I also had more freedom to snap pictures at the shop :)


Where is the fish? It's hidden under that mound of golden brown fried garlic and green blanket of spring onions.


The elaborate dip of garlic, shallot, onion, chili padi and soy sauce. I didn't really used this as I found the fish flavourful enough :)


Our plate of poached spinach drenched in a savoury minced pork and soy sauce gravy. Juicy, crunchy and flavourful. Goes well with the fish and rice.


Nice tofu in minced pork and soy sauce gravy.

Let's take a look at the preparation of Hin Hock's signature poached fish.

Ah Hock cutting a Tilapia. There are other fish such as Garupa and Ikan Merah.

The fish is weighed and prepared individually on order. So, you can imagine the frenzy during peak hours. But, service is pretty quick.


Ah Hock dipping the fresh fish into the hot water.


Scooping out the poached fish after a few minutes.


Ah Hock's elder son scooping out the cooked fish.


Each fish gets a heap of crispy fried garlic, scoopfuls of soy based blended gravy, and a sprinkling of chopped spring unions. 


Hin Hock's signature poached fish ready to serve. Sweet tender flesh, free of fishy odour, complemented by savoury, crunchy fried garlic bits. This dish has been packing in customers at Hin Hock for over 30 years.


The fried garlic finishes fast as Hin Hock heaps generous amounts on their poached fish. So, the signature fried garlic is made every day. Lots of it.


Ah Hock is quite proud of his herbal bak kut teh though it isn't as popular as his poached fish.

->> To me, Hin Hock 兴福 is one of the old names that defines the good food scene in Johor.

Dates visited: 19 Apr 2013, 23 Jul 2013

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