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About
Yeoh’s Bah Kut Teh started in 1990 as a family run store back in the canteen of Hokkien Association Klang. It’s owner Mr. Yeoh, fondly known as ‘老杨 (lao yang)’ to many of his friend learned about the Bah Kut Teh recipe from one of his old friend.
Over the years, Yeoh seeks to improve on Bah Kut Teh recipe by listening to customers’ feedback and making improvisation on the recipe. After years of continued enhancements, Yeoh finally managed to come out of Yoeh’s unique version of Bah Kut Teh.
Since then, Yeoh’s Bah Kut Teh’s name spread through the local food scene and some even reached foreign shores. With it’s unique taste and comfortable dining environment, Yeoh’s Bah Kut Teh has become the top choice for many foreign expatriates. Many locals and foreign medias have also talked about this place in the writing, through travelogue, food reviews and even travel guides.
In 2004, in conjunction with Chinese Chamber of Commerce Global Conference, Yeoh’s Bah Kut Teh made headlines on all the newspapers by preparing a Bah Kut Teh feast for about 600 foreign and local delegates in Klang Hokkien Association Hall.
In 2005, a regular Hong Kong customer approached Yeoh with an initiative to start a franchise business in Hong Kong. After planning, Yeoh’s Bah Kut Teh managed to open its first specialty restaurant in Hong Kong.
Never resting on its laurels, Yeoh continue to add on to his menu. Yeoh’s signature dishes include special braise pork knuckle and the signature Yeoh’s Big Bone. These two dishes have gained popularity and have become best sellers in the restaurants.
And now in 2014, Yeoh decided to expand it’s business to Johor to continue to promote Yeoh’s Bah Kut Teh culture.
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