Klang-style bak kut teh with a Japanese touch at EN Yeoh’s
I might ruffle some feathers here, but when it comes to bak kut teh, I’m firmly in Camp Herbal Bak Kut Teh, even though the peppery version is the more popular (and commonly) found one in Singapore. So, when I heard about EN Yeoh’s Bak Kut Teh, I waved a tiny little flag of joy for having another herbal option around.
Located in Chinatown Point, this venture is a collaboration between Yeoh’s Bak Kut Teh, an icon from Klang, with EN Group. This new concept, which is the EN Group’s first non-Japanese one, features a bak kut teh teahouse by day that shifts into a bar by night.
Alongside Yeoh’s signature bak kut teh offerings, there will also be highballs and cocktails made with Chinese baijiu, and even ones inspired by bak kut teh.
Some of the offerings that diners can look forward to include En Yeoh’s Signature Braised Pork Knuckle (S$24.90), featuring tender pork knuckle seasoned thoroughly and braised to perfect softness. This is ideal for 3 to 4 pax to share and goes great with a side of their Japanese Scallion Rice (S$2.90), which has short-grained Japanese rice perfumed with scallion oil.
Other Japanese-inspired dishes include Bak Kut Teh Lava Egg (S$2.90) and En Yeoh’s Signature Edamame (S$6.50), as well as Dry Pork Belly Bak Kut Teh Sanuki Udon (S$14.50).
You’d be remiss to not have the bak kut teh – the Signature 4 Types Assorted Meats Claypot Bak Kut Teh (S$10.90 for 1 pax, S$18.90 for 2 pax) sees pork trotters, pork ribs, pork belly and prime Hokkaido pork collar simmered in Yeoh’s signature herbal broth.
Diners who want something different can look forward to the Claypot Dry Assorted Seafood Bak Kut Teh (S$19.90), where red sea prawns, clams and black cod are cooked with lady’s fingers and chilli in a reduced herbal sauce.
Things are kept interesting with the cocktails on offer – Oriental Osmanthus (S$14) is a fragrant and refreshing blend of smooth whiskey, Osmanthus flower and fizzy soda. Or mayhaps the Coco Maotai Highball (S$15), made with Maotai Chun, coconut water and soda is more your style.
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