For many Johoreans and not a few Singaporeans, Kiang Kee Bak Kut Teh 强记肉骨茶 needs no introduction. It would be fair to say that it's one of the most popular bak kut teh places in Johor and Singapore, and to think that it is literally in the middle of nowhere a long drive from JB / SG - that makes it all the more amazing.
Credit: Screen grab of Kiang Kee Bak Kut Teh route map
Kiang Kee BKT (GPS: 1.827702, 103.958317) is somewhere near mid way between JB and Mersing on Federal Route 3. Coming from JB, Kiang Kee is on your right, estimated 1 to 1.5 hours of driving. During the drive, some stretches are winding, and lined with either low rise factories / warehouses or oil palm plantations (i.e. nothing much to see 😑 ).
The crowd was huge on the Sunday morning (10:00am) we were there. Customers had to wait and share tables. Fortunately, it was quite cool under the shade of the attap roof. The mood was relaxed and friendly.
Suggestion - split your party into two groups - one group go to hunt for a table, and another smaller group come here and join the queue to place your orders. The menu is on the red colour signboard above.
The boss calmly handpicks the pieces of ribs and pork according to customers' orders.
The final cooking is done on charcoal stoves in the frenetic open kitchen. I've been here many times, and always amazed by the order in the frenzy.
The crowd was huge on the Sunday morning (10:00am) we were there. Customers had to wait and share tables. Fortunately, it was quite cool under the shade of the attap roof. The mood was relaxed and friendly.
Suggestion - split your party into two groups - one group go to hunt for a table, and another smaller group come here and join the queue to place your orders. The menu is on the red colour signboard above.
The boss calmly handpicks the pieces of ribs and pork according to customers' orders.
The final cooking is done on charcoal stoves in the frenetic open kitchen. I've been here many times, and always amazed by the order in the frenzy.
It's basically a battlefield but every time, our orders come out correctly and nicely done 👍
Somebody's pork belly in brownish colour stock simmering furiously over the charcoal stove.
The preserved vegetables 梅菜 and you char kway (fried crullers) were the first to arrive. Out of boredom while waiting for the lead actor (BKT), we dipped the YCK into the preserved vegetables and tried it. It turned out to be very appetising and more than a bit addictive. The preserved vegetables was still slightly crunchy, had the subtle porcine flavour of lard, was not overly salty and was even slightly sweet. It went very well with the YCK while we waited for our BKT which arrived soon afterwards.
When our BKT arrived in the clay pot, the bubbling hot broth and pork ribs were almost completely covered by the crispy fried tofu skin laid on top.
Pushing aside the crispy tofu skin, revealed the large chunks of bak kut 肉骨 (meat and bones) - tender (not soft) lean meat clinging feebly to rib bones. The meat surrenders its weak grip to gentle tugging with the teeth.
Juicy tender savoury sweet fat and skin - admittedly, not everyone's fancy but I love it 😄
Somebody's pork belly in brownish colour stock simmering furiously over the charcoal stove.
The preserved vegetables 梅菜 and you char kway (fried crullers) were the first to arrive. Out of boredom while waiting for the lead actor (BKT), we dipped the YCK into the preserved vegetables and tried it. It turned out to be very appetising and more than a bit addictive. The preserved vegetables was still slightly crunchy, had the subtle porcine flavour of lard, was not overly salty and was even slightly sweet. It went very well with the YCK while we waited for our BKT which arrived soon afterwards.
When our BKT arrived in the clay pot, the bubbling hot broth and pork ribs were almost completely covered by the crispy fried tofu skin laid on top.
Pushing aside the crispy tofu skin, revealed the large chunks of bak kut 肉骨 (meat and bones) - tender (not soft) lean meat clinging feebly to rib bones. The meat surrenders its weak grip to gentle tugging with the teeth.
Juicy tender savoury sweet fat and skin - admittedly, not everyone's fancy but I love it 😄
The medium bodied broth was a mild, harmonious balance of sweet and savoury with hints of herbal kum kum type of subtle tartness. Kiang Kee has found the "sweet spot" of herbal bak kut teh broth.
The braised pork trotter was a good side dish with just the right amount of savoury sweetness and those lovely fats and skin.
Pork tripe soup side dish - comforting but not quite enough peppery kick for me.
Hot Chinese black tea is an essential part of the bak kut teh experience.
Crushing crowd yet we got our food within reasonable time and never had any mixed up orders. I want to come back soon on a less busy weekday so that I can slow down and really appreciate all the food here. I heard the pig tails are great here, etc.
The kampung style detached toilet. It was clean every time I needed to use it (note it is a squat toilet).
One of my favourite bak kut teh places in Malaysia and Singapore.
👉 The most famous bak kut teh in Johor which you must try at least once. The windy drive, the anticipation, the queue, anxiety when looking for a seat in a full house, the bubbling hot stock, aroma of soy sauce and braised pork, leading to the climax of delicious bak kut teh, it's all part and parcel of the Kiang Kee experience.
Restaurant name: Kiang Kee Bak Kut Teh 强记肉骨茶
Address: Batu 8, Jalan Mawai, Kota Tinggi, Johor
GPS: 1.827702, 103.958317 / 1°49'39.7"N 103°57'29.9"E
Driving Directions: From JB head towards Ulu Tiram, then towards Kota Tinggi (do not enter Kota Tinggi town), then towards Mersing. Kiang Kee is before Mawai, so if you reached Mawai, you have overshot Kiang Kee.
Hours: 7:30am till 12:00 noon (Closed on Mon and Tues)
Tel: 6019-747-9416 ☎ 607-882-1290
Non Halal
The braised pork trotter was a good side dish with just the right amount of savoury sweetness and those lovely fats and skin.
Pork tripe soup side dish - comforting but not quite enough peppery kick for me.
Hot Chinese black tea is an essential part of the bak kut teh experience.
Crushing crowd yet we got our food within reasonable time and never had any mixed up orders. I want to come back soon on a less busy weekday so that I can slow down and really appreciate all the food here. I heard the pig tails are great here, etc.
The kampung style detached toilet. It was clean every time I needed to use it (note it is a squat toilet).
One of my favourite bak kut teh places in Malaysia and Singapore.
👉 The most famous bak kut teh in Johor which you must try at least once. The windy drive, the anticipation, the queue, anxiety when looking for a seat in a full house, the bubbling hot stock, aroma of soy sauce and braised pork, leading to the climax of delicious bak kut teh, it's all part and parcel of the Kiang Kee experience.
Restaurant name: Kiang Kee Bak Kut Teh 强记肉骨茶
Address: Batu 8, Jalan Mawai, Kota Tinggi, Johor
GPS: 1.827702, 103.958317 / 1°49'39.7"N 103°57'29.9"E
Driving Directions: From JB head towards Ulu Tiram, then towards Kota Tinggi (do not enter Kota Tinggi town), then towards Mersing. Kiang Kee is before Mawai, so if you reached Mawai, you have overshot Kiang Kee.
Hours: 7:30am till 12:00 noon (Closed on Mon and Tues)
Tel: 6019-747-9416 ☎ 607-882-1290
Non Halal
Update: The old rustic charming attap roof has been replaced by a modern zinc roof since 2022. But, quality of food and service remains tip top.
I've been to Kiang Kee many times 👉
If you are in Singapore and crave Malaysian style herbal bak kut teh, check out Hong Ji in Marsiling / Woodlands 👈 click.
Written by Tony Boey: 2 Aug 2015 | Reviewed on 27 Mar 2022
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Oh.. you went again!I want to go soon! see you around Tony!
ReplyDeletelet's make a firm plan :-D
DeleteThis is really the best!
ReplyDeleteYes, this is the favourite of many people :-D
Deleteimho it is overrated... it's not bad but THAT great... anyway one man's poison another's meat... it's popular coz it's a very convenient stop for travellers along the kota tinggi road to mersing or northbound east coast... it used to be a small shack... now it's has a full blown computerised POS system! still not bad... just not that great... i personally think it's the location that made it super famous now.
ReplyDeleteWhich bak kut teh would you recommend?
DeleteAmazingly good business !
ReplyDeleteGood! Never in my life see a mountain of bone.
ReplyDeleteJust be careful. It may have some special ingredient in it.
ReplyDeleteA place many locals love to visit.
ReplyDeleteboss nice
ReplyDeleteMy fav before fishin or scuba trips
ReplyDeleteYes eaten there before
ReplyDeleteYup totally love it . It’s many years back I ate there .
ReplyDeleteTheir BKT is good 👍, Last went was like some 20 years back with my family when kids were still young, now old liao, see the custom jam already make me bloat 🤣😅
ReplyDeleteThere’s always a long queue but they manage it very well and food gets served fast because you pre-order while waiting.
ReplyDeleteThis is my favourite. This BKT soup is thick, and price reasonable. Pork stomach soup is tasty n well cooked. Also they improved a lot of their seating n parking. A distance away frm my home but still worth it to go once awhile (avoid public holiday) this way nicer n make sense to me rather then the famous n popular one near KSL.
ReplyDeleteHowever if u like clear soup type or peppery, this is not suitable to u.
个人口味，我吃的是家乡味，所以没办法说好不好吃，但在心里就是觉得好吃
ReplyDelete