En Yeoh’s Bak Kut Teh

by | Jan 22, 2026 | Uncategorized | 0 comments

Restaurant Overview

En Yeoh’s Bak Kut Teh represents a fascinating culinary collaboration between Singapore’s EN Group and the legendary Yeoh’s Bak Kut Teh from Klang, Malaysia—an establishment with over three decades of heritage dating back to 1990. Located at Chinatown Point, this restaurant occupies the former space of Aburi-EN, bringing authentic Hokkien-style bak kut teh with contemporary Japanese-fusion touches to Singapore’s dining scene.

In-Depth Review & Analysis

Overall Rating: 7/10

Strengths:

  • Authentic Klang-style herbal bak kut teh with balanced flavors
  • Excellent dry claypot variations with bold, spicy profiles
  • Creative Japanese-fusion elements that work surprisingly well
  • Convenient central location near Chinatown MRT
  • Unique beverage program incorporating traditional Chinese liquors

Weaknesses:

  • Some dishes suffer from excessive oiliness
  • Inconsistent quality in offal preparations
  • Overly intense alcohol flavors in desserts
  • Tightly packed seating arrangement

The Complete Meal Experience

Signature Dishes Analysis

1. Signature 4 Types Assorted Meats Claypot Bak Kut Teh ($18.90++)

This flagship dish stays true to the original Klang recipe, showcasing the Hokkien approach to bak kut teh. Unlike the peppery Teochew style common in Singapore, this version emphasizes herbaceous depth.

Composition:

  • Dark herbal broth infused with 15+ herbs and spices
  • Four premium pork cuts: trotter, ribs, belly, and Hokkaido pork collar
  • Shiitake and button mushrooms for umami depth
  • Tofu puffs and fried beancurd for textural contrast

Tasting Notes: The broth demonstrates remarkable restraint—despite its extensive herb blend, it doesn’t overwhelm the palate with medicinal intensity. The vegetal aromatics provide a fragrant backdrop rather than dominating the dish. Each protein component maintains its distinct character, with the pork collar offering a particularly luxurious, marbled texture.

Critique: The primary flaw lies in the oil accumulation from the generous protein portions. This creates a thicker, richer mouthfeel than ideal, coating the palate and diminishing the clean, restorative quality expected from traditional bak kut teh. The broth would benefit from more careful fat skimming during preparation.

Best For: Sharing between 2-3 diners who appreciate traditional herbal preparations

2. Claypot Dry Pork Belly Bak Kut Teh ($12.90++) ⭐ REVIEWER’S CHOICE

This dish represents the restaurant’s peak achievement, successfully marrying traditional bak kut teh flavors with a contemporary dry preparation method.

Composition:

  • Tender pork belly chunks braised in concentrated bak kut teh sauce
  • Dry chili and green chili blend for heat
  • Lady’s fingers (okra) for textural variety
  • Sliced cuttlefish providing seafood sweetness

Tasting Notes: The pork belly achieves exceptional tenderness while maintaining structure. The concentrated sauce clings beautifully to each piece, delivering intense savory-spicy flavor without the soup format. The dual chili approach creates complex heat—dry chilies provide smoky depth while fresh green chilies add bright, vegetal spice.

The supporting ingredients serve crucial roles: lady’s fingers offer a fresh, slightly mucilaginous texture that cleanses the palate, while cuttlefish slices contribute delicate sweetness and chew that cuts through the pork’s richness.

Why It Works: By eliminating the broth, this preparation concentrates flavors while avoiding the oiliness issue that plagues the soup version. The pork belly’s natural fat renders into the sauce rather than pooling separately, creating silky cohesion.

Pairing Recommendation: Essential to order with Japanese Scallion Rice to balance richness

3. Claypot Dry Assorted Seafood Bak Kut Teh ($19.90++)

Composition:

  • Black cod slices (buttery, flaky texture)
  • White clams (briny sweetness)
  • Red sea prawns (firm, sweet flesh)
  • Same concentrated bak kut teh sauce as pork belly version

Analysis: This seafood adaptation demonstrates versatility while maintaining the dish’s essential character. Black cod’s high fat content mirrors pork belly’s richness, making the transition seamless. Clams provide mineral salinity that complements the herbal notes, while prawns add textural bounce.

For Whom: Seafood lovers or those seeking lighter protein options while maintaining indulgent flavors

4. Pork Sweet Intestines Bak Kut Teh ($8.50++)

A straightforward offal preparation for adventurous eaters.

Composition:

  • Pork intestine pieces in herbal broth
  • Minimal additional ingredients

Tasting Notes: The intestines show proper preparation—thoroughly cleaned with no off-putting gaminess, offering pleasant chew without rubberiness. However, this dish lacks the complexity of the signature offerings.

Recommendation: Only for devoted offal enthusiasts

Supporting Cast: Sides & Accompaniments

Japanese Scallion Rice ($2.90++) Superior to the soumen option. The rice achieves exceptional moisture and fluffiness, with finely minced scallions distributed throughout providing aromatic punctuation. Its neutral, slightly sweet profile makes it the perfect vehicle for the intensely flavored main dishes.

Soumen ($3.20++) Serviceable but unremarkable. The delicate wheat noodles risk getting lost beneath robust sauces.

Dough Fritters ($2.50++) Classic youtiao serving their traditional purpose—absorbing broth and adding textural contrast.

Salted Vegetables ($2.50++) Highly recommended. The pickled mustard greens provide essential acidity and crunch, cutting through rich, fatty dishes while refreshing the palate. Works equally well with both soup and dry preparations.

Braised Pork Large Intestine ($8.90++) Disappointing. While texture is acceptable—soft yet retaining bite—the flavor profile skews slightly gamey despite proper cleaning. The braising sauce fails to mask or complement this undertone.

Bak Kut Teh Lava Egg ($2.90++) Creative fusion succeeds here. A perfectly cooked lava egg (runny yolk, set white) is glazed with house-made bak kut teh sauce and crowned with black tobiko. The fish roe adds briny pop while the yolk enriches the sauce. A small indulgence worth trying.

Signature Edamame ($6.50++) Standard preparation elevated slightly by Japanese influence. Pleasant appetizer but not essential.

Beverage Program

Sino Miso Cocktail ($17++) An ambitious fusion combining:

  • Maotai Chun (premium Chinese baijiu)
  • Nu Er Hong (aged Shaoxing rice wine)
  • Elderflower syrup (floral sweetness)
  • White miso (umami depth)

Tasting Notes: This cocktail walks a fascinating line between Eastern and Western mixology. The baijiu’s assertive, sorghum-forward character is tempered by elderflower’s delicate perfume, while white miso adds savory complexity that bridges the drink to the meal. Bittersweet and surprisingly smooth, with an aromatic finish that lingers pleasantly.

Warm Your Heart and Stomach ($23++) A theatrical shared cocktail (serves 2-4) featuring:

  • Maotai Chun and Nu Er Hong base
  • Actual herbal bak kut teh broth

Analysis: This represents either brilliant innovation or culinary overreach, depending on perspective. The warm, savory cocktail incorporates the restaurant’s signature broth, creating something entirely unique. The flavor profile challenges conventional cocktail expectations—it’s essentially a spiked, refined version of the soup itself. Interesting as a novelty, but the savory edge may not appeal to traditional cocktail enthusiasts.

Desserts

Haizhilan Ice Cream ($5++) & Moutai Ice Cream ($6++)

Both liquor-infused flavors deliver intense alcoholic punch that overshadows the frozen dessert format. The Moutai (baijiu) version particularly asserts the spirit’s distinctive character. These read more as frozen cocktails than palate-cleansing desserts.

Recommendation: Only for serious alcohol enthusiasts; skip if seeking traditional sweet conclusion

Ambience & Dining Experience

En Yeoh’s Bak Kut Teh occupies a compact space on Chinatown Point’s first floor, accommodating 50+ diners despite its modest footprint. The design philosophy embraces traditional Chinese aesthetics with contemporary touches:

  • Warm wood tones and traditional decorative elements create nostalgic atmosphere
  • Tight seating arrangement prioritizes capacity over spaciousness
  • Casual dining environment suited to quick meals or informal gatherings
  • Lunchtime clientele primarily comprises nearby office workers
  • Minimal wait times during weekday lunch service (as of review period)

Atmosphere Rating: 6/10 (charming but cramped)

Accessibility: Excellent—steps from Chinatown MRT Station Exit A

Ideal For:

  • Solo diners seeking authentic BKT
  • Lunch meetings in Chinatown area
  • Casual dinners (2-4 people)
  • Malaysian cuisine enthusiasts

Delivery Options & Takeaway

Note: The original review does not specify delivery availability. For current delivery options, check:

  • Restaurant’s official website
  • Food delivery platforms (GrabFood, Deliveroo, foodpanda)
  • Direct phone orders for takeaway: Contact restaurant directly

Recommended for Takeaway:

  • Dry claypot dishes (travel better than soup versions)
  • Rice and sides
  • Avoid cocktails and ice cream for delivery

Not Recommended for Takeaway:

  • Soup-based bak kut teh (broth may spill; ingredients may overcook)
  • Warm cocktails
  • Lava eggs (texture deteriorates)

Recreating Hokkien-Style Bak Kut Teh at Home

Traditional Herbal Bak Kut Teh Recipe

Difficulty: Intermediate
Time: 3 hours (mostly hands-off simmering)
Serves: 4-6

Ingredients

Proteins:

  • 800g pork ribs, cut into individual pieces
  • 400g pork belly, cut into chunks
  • 2 pork trotters, chopped (optional, for collagen richness)

Herb & Spice Packet: (Available pre-packaged at Asian grocers, or assemble individually)

  • 20g dang gui (angelica root)
  • 15g chuan xiong (Szechuan lovage)
  • 10g yu zhu (Solomon’s seal)
  • 10g dang shen (codonopsis)
  • 8g gan cao (licorice root)
  • 6 pieces red dates
  • 5g gou qi zi (goji berries)
  • 4 pieces dang gui tou (premium angelica)
  • 3-4 star anise
  • 1 stick cinnamon
  • 6 cloves
  • 1 tsp white peppercorns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds

Aromatics:

  • 10 cloves garlic, lightly crushed
  • 4 shallots, halved
  • 3-inch piece ginger, sliced

Additional Ingredients:

  • 8 shiitake mushrooms, rehydrated if dried
  • 8 pieces fried tofu puffs
  • 4 pieces fried beancurd
  • 2L water (or pork bone broth for deeper flavor)
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • Salt to taste
  • Sugar to taste (optional, for balance)

For Serving:

  • Youtiao (Chinese crullers/dough fritters)
  • Steamed white rice
  • Pickled green chilies in soy sauce
  • Fried shallots

Instructions

Step 1: Prepare the Proteins

  1. Blanch all pork pieces in boiling water for 3-4 minutes to remove impurities
  2. Drain and rinse thoroughly under cold water
  3. Pat dry with paper towels

Step 2: Toast the Spices (Optional but Recommended)

  1. In a dry pan over medium heat, lightly toast star anise, cinnamon, cloves, peppercorns, fennel, and coriander seeds for 2-3 minutes until fragrant
  2. This step intensifies aromatics and removes raw edges

Step 3: Prepare Herb Bundle

  1. Place all herbs and toasted spices in a muslin bag or cheesecloth
  2. Tie securely (this makes removal easier later)
  3. If using loose herbs, be prepared to strain broth later

Step 4: Build the Broth

  1. In a large pot (6L capacity minimum), add 2L water or bone broth
  2. Add blanched pork pieces
  3. Add herb bundle, garlic, shallots, and ginger
  4. Bring to a rolling boil over high heat
  5. Once boiling, reduce to gentle simmer
  6. Skim any foam or impurities that rise to surface

Step 5: The Long Simmer

  1. Cover pot partially (leave small gap for steam to escape)
  2. Simmer gently for 2-2.5 hours, checking every 30 minutes
  3. Add water if level drops significantly
  4. Pork should become fork-tender and broth should develop deep brown color

Step 6: Season and Add Final Ingredients

  1. After 2 hours, add mushrooms, tofu puffs, and fried beancurd
  2. Add dark soy sauce and light soy sauce
  3. Taste and adjust with salt and optional sugar
  4. Simmer additional 15-20 minutes

Step 7: Final Adjustments

  1. Remove herb bundle
  2. Skim excess oil from surface if desired (or leave for authenticity)
  3. Check pork tenderness—should be falling-off-bone soft
  4. Adjust seasoning one final time

Step 8: Serve

  1. Ladle into large bowls, ensuring each serving gets variety of proteins and ingredients
  2. Garnish with fried shallots
  3. Serve with youtiao for dipping, steamed rice, and chili-soy sauce on side
  4. Provide extra broth in separate bowl for refills

Dry Bak Kut Teh Recipe (Restaurant-Inspired)

Difficulty: Intermediate
Time: 2.5 hours
Serves: 4

Ingredients

Proteins:

  • 600g pork belly, cut into 2cm cubes

Sauce Base:

  • 3 cups herbal bak kut teh broth (from above recipe, or store-bought)
  • 3 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil

Aromatics & Heat:

  • 6 cloves garlic, minced
  • 2 shallots, sliced
  • 3-4 dried red chilies, cut into sections
  • 2 fresh green chilies, sliced
  • 2 tbsp vegetable oil

Vegetables:

  • 10 pieces lady’s fingers (okra), halved
  • 1 cup sliced cuttlefish or squid (optional)

For Finishing:

  • 2 tsp cornstarch mixed with 2 tbsp water (slurry)
  • Fresh cilantro
  • Sesame seeds

Instructions

Step 1: Braise the Pork

  1. Blanch pork belly cubes in boiling water for 3 minutes, drain
  2. In claypot or heavy-bottom pot, heat vegetable oil over medium-high
  3. Add pork belly and sear until lightly browned on all sides
  4. Remove and set aside

Step 2: Build the Sauce

  1. In same pot, sauté garlic and shallots until fragrant
  2. Add dried red chilies and toast briefly
  3. Return pork to pot
  4. Add herbal BKT broth, dark soy sauce, oyster sauce, and sugar
  5. Bring to boil, then reduce to gentle simmer
  6. Cover and braise for 1.5 hours until pork is tender

Step 3: Reduce and Concentrate

  1. After braising, remove lid and increase heat to medium-high
  2. Allow sauce to reduce by half (about 15-20 minutes)
  3. Stir occasionally to prevent sticking

Step 4: Add Fresh Elements

  1. Add lady’s fingers and cuttlefish
  2. Cook for 5-7 minutes until just tender
  3. Add fresh green chilies
  4. Drizzle in sesame oil

Step 5: Thicken

  1. Add cornstarch slurry while stirring continuously
  2. Cook for 2 minutes until sauce becomes glossy and coats ingredients
  3. Sauce should be thick enough to cling to meat

Step 6: Serve

  1. Transfer to serving claypot if available (for authentic presentation)
  2. Garnish with cilantro and sesame seeds
  3. Serve immediately with steamed rice or Japanese scallion rice

Pro Tips for Home Cooks

Sourcing Ingredients:

  • Chinese herb shops or TCM stores carry pre-packaged BKT spice mixes
  • Asian supermarkets stock individual herbs and ready-made packets
  • Online retailers offer comprehensive herb sets with English instructions

Adjusting Herbal Intensity:

  • For milder broth, reduce herb packet by 30-40%
  • For stronger medicinal flavor, increase dang gui and dang shen
  • Balance with more garlic if herbs overpower

Making It Ahead:

  • BKT broth improves with age—refrigerate overnight and reheat
  • Dry version can be made 1 day ahead; flavors deepen
  • Freeze extra broth in portions for quick future meals

Oil Management:

  • For less oily soup, refrigerate overnight and remove solidified fat layer
  • Choose leaner pork cuts if preferred (though reduces richness)
  • Skim surface during simmering with ladle

Customization:

  • Add century eggs in final 10 minutes
  • Include dried oysters for umami boost
  • Substitute chicken for pork (reduce cooking time to 45 minutes)

Final Recommendations

Must-Order Items:

  1. Claypot Dry Pork Belly Bak Kut Teh – The standout dish
  2. Signature 4 Types Assorted Meats Claypot BKT – For traditional experience
  3. Japanese Scallion Rice – Essential accompaniment
  4. Salted Vegetables – Best value side dish
  5. Sino Miso Cocktail – If adventurous with drinks

Skip Unless Curious:

  • Braised Pork Large Intestine
  • Alcohol-infused ice creams
  • Soumen (rice is superior)

Value Assessment:

At $12.90++ to $19.90++ for mains, pricing sits in mid-range category. Portions are generous for sharing, making it reasonable value for quality ingredients and unique preparation methods.

Who Should Visit:

  • Malaysian cuisine enthusiasts seeking authentic Klang flavors
  • Herbal BKT lovers (vs. peppery Teochew style)
  • Adventurous diners interested in Japanese-Chinese fusion
  • Office workers in Chinatown area seeking quality lunch options

Who Might Be Disappointed:

  • Those preferring peppery, Teochew-style BKT
  • Diners seeking light, non-oily soups
  • Groups larger than 4 (space constraints)
  • Anyone avoiding pork or requiring halal options

Practical Information

Address: 133 New Bridge Road, #01-44, Chinatown Point, Singapore 059413

Operating Hours: Daily 11:00 AM – 10:00 PM

Reservations: Recommended during peak dinner hours (6:30-8:30 PM)

Dietary Notes:

  • Not halal-certified
  • Limited vegetarian options
  • Some dishes contain alcohol
  • Can accommodate less oily preparations upon request

Parking: Chinatown Point has public parking (charges apply)

Nearest MRT: Chinatown Station (NE Line, DT Line) – 2-minute walk

Conclusion

En Yeoh’s Bak Kut Teh successfully transplants Klang’s herbal BKT tradition to Singapore while thoughtfully incorporating Japanese elements that enhance rather than distract. The dry claypot preparations represent genuine innovation, concentrating traditional flavors into contemporary formats that appeal to modern palates.

While some dishes stumble—excessive oiliness in the soup version, inconsistent offal preparations, overzealous alcohol usage in desserts—the restaurant’s strengths outweigh its weaknesses. The standout dry pork belly dish alone justifies a visit, and the creative beverage program offers experiences unavailable elsewhere in Singapore’s BKT landscape.

For home cooks, replicating the herbal broth requires patience and proper ingredient sourcing, but rewards with deeply satisfying, restorative results. The dry version offers quicker gratification with equally impressive flavors.

Final Score: 7/10 – Solid execution of traditional recipes with creative contemporary touches, worth visiting for both BKT purists and fusion-curious diners.

Review based on media tasting conducted December 2024. Prices subject to change. Photography by John Lery Villanueva.