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Bak Cheng's Granddaughter Opens Bak Kut Teh Stall at Alisan Coffee Shop near KSL

Stalking the area around KSL Mall for good food, I stumbled upon this banner announcing the opening of a Bak Cheng bak kut teh stall.

Stall name: Bak Cheng Bak Kut Teh

Address: 23, Jalan Serigala, Taman Abad, 80250 Johor Bahru, Malaysia (Restoran Alisan coffee shop)

Hours: 9am - 5pm

This is the newest Bak Cheng bak kut teh stall which opened in Jul 2023, by Bak Cheng's granddaughter.

What's Bak Cheng bak kut teh? 

In a country where there are hundreds if not thousands of bak kut teh stalls where the BKT capital is in Klang, and the anointed food Meccas are Kuala Lumpur, Malacca, Ipoh and Penang, Bak Cheng bak kut teh of Johor Bahru was against all odds crowned the champion in 2006.

If it was Johor Kaki who said this, I would be laughed right out of the window 🤭 But, it was none other than respected food critic Chua Lam who picked Bak Cheng after travelling across the country in search of the best bak kut teh.

Back to the menu at Alisan kopitiam. 

There's the traditional small "cockerel" ceramic bowl serving and the contemporary claypot style.

This was my fourth meal this morning, so we tried not to order too much 🤭 Anyway by this time, they were already out of my favourite soft rib, pig tail, pork kidney, etc. RM55 for everything here.

The soup has Bak Cheng's signature tea colour. It's savoury salty with a layer of porcine sweetness from the fresh pork. It's a herbal soup though only in barely discernible trace amounts.

The meat on the prime rib was fall-off-the-bone soft-tender. But, the juicy meat still had a bit of subtle crunch and spring which I like. The fresh pork was infused with a gentle savoury flavour from the soup. It's nice 😋

伟琪 has been cooking with her dad since she was a child. The family's famous recipes are no secret to her.

I picked this intestine because most options were sold out. But, it was good too. Well cleaned, soft, powdery inside, well infused with savoury flavours.

Must order this preserved vegetable. It's a complex but tasty blend of tangy, sweet, savoury, lardy flavours infused in the greasy, preserved Chinese mustard leaves.

This Alisan kopitiam is quite nostalgic for me. This KSL area was where I first started in 2012 - where else would a Singapore food blogger start in JB right? 🤭

I noticed the lor mee stall is still around. So glad. It's interesting for me to see my own writing style when I started, and how I have changed 👈 click

Back to Bak Cheng bak kut teh.  伟琪's rendition is nice and I think the legend himself would approve ☺️

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Written by Tony Boey on 3 Nov 2023

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