Shun Wei 順味 is a relatively new name in Johor Bahru bak kut teh. I visited Shun Wei BKT today and enjoyed it's gentle well balanced flavours which allow the natural tastes of the fresh ingredients to shine.
Restaurant name: Shun Wei Bak Kut Teh 順味肉骨茶
Address: #197, Jalan Sri Pelangi, Taman Pelangi, Johor Bahru (branches in Mount Austin and Impian Emas)
GPS: 1.483658, 103.771785
Hours: Mon to Fri - 10:00am to 9:00pm | Sat & Sun - 9:00am to 9:30pm
Tel: 607 - 330 5315
Non Halal
As is the style in Johor Bahru, the cooking is done at the entrance of the restaurant. So, as we walked past Shun Wei's door way, we were greeted by the aroma of herbal broth boiling in the pot.
The interior decor is simple, neat and bright.
The shop is comfortable as it is air conditioned and clean.
Of course, we start with a pot of bak kut teh.
The bak kut teh arrived still furiously bubbling steam in a clay pot (RM12+ per single serving). So steamy hot that I thought I could hear the bubbles pop.
The light bodied broth was mildly herbal with light kum kum 橙橙 notes. (My makan kakis or foodie buddies know that I don't like kum kum taste, but this was just nice as it was mild.) The mild herbal flavour was balanced by savoury soy sauce and natural sweetness from the pork ribs.
The ribs were cut short and the tender meat clinging to the bone falls off easily with light tugs with the teeth. The fresh pork ribs have a nice porcine sweetness and infused with light herbal taste.
Crispy you char kway for those who like to eat these sponged up with herbal bak kut teh broth.
Tau pok in braising sauce.
Dry bak kut teh 幹肉骨茶 (RM11 per single serving).
The still tender meat clinging to the bone was enveloped in a layered kind of mild savouriness from soy sauce and dried cuttle fish. I also tasted a slight sweetness.
I especially love the belly pork slices with skin, fat and meat as they were tender and juicy with natural pork and savoury sauce flavours.
This naturally sweet pork trotter braised in mildly savoury broth till tender soft is worth your calories and cholesterol (RM8+ small serving).
Shun Wei is run by Mona and her husband Wong who are originally from Muar. They were running a zhi char 煮炒 restaurant in KL before moving to Johor Bahru. So, at Shun Wei we can also get Muar style dishes alongside with bak kut teh.
The dishes were all familiar and done in a very likeable well balanced style with fresh ingredients and harmonious flavours i.e. 順味 shun wei.
A large steak of fresh red snapper set in an asam pedas broth (RM22+ small serving).
The broth was a complex blend of tangy, savoury, spicy, and sweet. It was gentle enough for us to still taste the natural sweet flavours of the fresh tender red snapper meat.
Sambal sotong prawn (RM19.80+).
Again the flavours were gentle and well balanced. The fresh prawns tasted sweet and juicy. The onions and petai (stinky beans) were juicy and crunchy.
Shun Wei's signature tofu (RM16.80+).
Nice mildly sweet and savoury mix of soft tofu mash and minced pork held together by a starchy gravy.
Love this simple and nice steamed tofu topped with minced pork and chopped spring onions (RM11.60+).
Thick homemade slab of Muar style otak otak made with fresh mackerel fish, chili and spices held together with coconut milk (RM11.60+).
Very well executed good ol' kang kong fried with sambal belacan (RM12.00+). Nice.
Shun Wei also stocks a good range of traditional Chinese black tea to drink with the bak kut teh and dishes.
Disclosure: Please note that this is an invited tasting <- click.
Date visited: 28 Jul 2015
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food is weak
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