Sunday, 8 January 2012

Kiang Kee Bak Kut Teh Restaurant 强记肉骨茶 off Kota Tinggi, Johor

I’ve heard a lot of good things about Kiang Kee bak kut teh restaurant 强记肉骨茶 located just off Kota Tinggi, along the trunk road between JB and Mersing. So I woke up early one morning to make the more than one hour drive from JB CIQ to Kiang Kee bak kut teh. We set off early because we also heard that Kiang Kee's bak kut teh would often be sold out before . We arrived at Kiang Kee just as the breakfast crowd was leaving, so we got a table easily :)

The thatched attap roof over our heads. We were at table number 25
Kiang Kee is set under thatched attap roofs, giving customers that cool homely rustic kampung ambiance. Nice!

When the bak kut teh arrived at the table, the first thing that struck us was the waft of herbal aroma as the steaming hot bubbles bursted furiously on the soup’s surface. The pork ribs sticking out from under the piping hot soup’s surface looked extremely enticing. We waited in great anticipation for several minutes before the soup simmered down enough for us to start eating.

The pork ribs tasted naturally sweet. The meat was tender yet slightly firm and clung tentatively to the bone. We pulled the meat off the bone easily with our teeth. (This style is unlike other bak kut teh places where the meat is cooked till it is so tender that it literary drops off the bone.)

The dark looking soup was robust, flavourful and not salty. We drank it all up without any aftertaste or thirst afterwards.

We also ordered a clay pot of braised pork trotter which we enjoyed tremendously.

The thick, flavourful gravy was naturally sweet and though it looked very dark, the gravy was not overly salty. The trotter skin was soft yet springy. The meat was cooked until every fibre was infused with the delicious gravy, making the meat tender and loaded with flavour. 

The secret of Kiang Kee’s gravy is in this pot which the boss handles personally.

The other secret is really no secret - it is this battery of hot charcoal stoves that super heat the broth just before serving. Only when an order is made, is the bak kut teh transferred into a clay pot and then individually stewed over charcoal stoves by attentive helpers.

This is the price list at Kiang Kee – openly displayed for all to see.

Whenever I travel this trunk road, I will plan a pit stop at Kiang Kee 强记肉骨茶 for bak kut teh and a pot of hot Chinese tea. Otherwise, if the opportunity does not arise, I will plan a special trip to Kiang Kee just to taste his bak kut teh.

This is my friend Foodwalkers, Kevin's take on Kiang Kee.

Restaurant name: Kiang Kee Bak Kut Teh 强记肉骨茶
Address: Batu 8½, Jalan Mawai, Kota Tinggi, 81900 Johor
GPS: N01°49.661' E103°57.503'
Hours: Daily 07:30am till sold out (usually before ) (Closed on Monday and Tuesday)
Non Halal

Date visited: 5 Jan 2012

Return to Johor Kaki homepage.


  1. JK: Great write-up on Kiang Kee. Damn! Now I have to get in the car and rush up there, because you have made me CRAVE more! If any Singapore readers love BKT and have not tried this version, they're missing out! But that's okay -- more for JK and me....

    1. Thanks Kevin for the encouraging comments. It's time for me to revisit to enjoy another delicious round of BKT, get better pictures and get a deeper appreciation of Kiang Kee's BKT.

  2. Now close on Mondays and Tuesdays

  3. Great write-up! Thanks! I went and tried the BKT indeed it was the best I ever had!


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