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Wednesday, October 24, 2018

Kiang Kee Bak Kut Tea 强记肉骨茶

While on our way to Desaru,we made a point to Kiang Kee Bak Kut Tea as one of the places to have our breakfast after learning its popularity among Singaporeans. Though its location is rather awkward and looks more like a resting point along the East Coast drive way in Malaysia, I'm surprised that there is consistent flow of customers (both Malaysians and Singaporeans) stopping by for their food.

Kiang Kee Bak Kut Teh
The place is easily spot with oil palms and factories nearby. I believe with so many cars parked, one would not have missed out such place.

Looks like we are dinning in a long hut with hard concrete cemented flooring.

Kiang Kee Bak Kut Tea Area
We stopped by the open area just beside them. There are flies and mosquito in that area, you might want to bring some insect repellent just in case.

Parking Area
Its attap  roof was kind of rustic, giving us a homely kampung feel.

Dining Area
Kiang Kee's Bak Kut Teh is cooked by charcoal and their pork ribs were traditionally cooked to tenderness.

Though it may be something common in Malaysia, I would say that Buah Long Long drink's taste best meet my expectation. Given the sour plum added, the drink has both sweet and sour tasting. Totally refreshing under the humid weather.

Buah Long Long Drink - RM 4 each
These are nothing to shout at. They are neither crispy nor out of the ordinary. However, without these cut fried fritters/dough sticks to soak in my bowl of Bak Kut Teh, I will never feel completed having a meal. Therefore, they are part of my essential items every time having BKT.

Dough Stick 油条 - RM 1.50
Their Otah can be a hit to some and miss to some. Its tender, easily disintegrates and slight spicy. I would prefer a non-spicy version.

Otah 乌达 - RM 10
Here comes the star that had left a good impression of my list of favourite and To-Come-Back Malaysia Food. We ordered the mix version and it came in delectable piping hot herbal broth, filled with crispy bean-curd skin, pork meat, pork intestines, pork belly and button mushroom.

Bak Kut Teh - RM 22
You won't feel short change of herbal flavours  in every piece of items from the claypot. Meat were perfectly cooked and with the accentuated Tea flavours.  Don't worry, these meat were tender enough and fall off from the bone easily too.

If you do not mind the additional collagen here, you won't regret having such piece of meat. Delete the idea of extra calories for this instance!

Can you See the layer of fats?
Didn't expect that the soup came in was peppery. Partially because I prefer the braised or herbal version, i'm not very keen in their soup. However, I will still give credits to Kiang Kee for making such delicious pot of Pig stomach at a perfect texture.

Pepper Stomach Soup 猪肚汤 - RM 10 
Taking a look at the back of the dining place and we spotted the busy staff preparing the ingredients. Just alone this at this section, someone is watching over the fire and peeling off the garlic cloves.

Preparation of Garlic Clovers
Looking over the fire, will be a team of staff dressed in their red polo shirt. If you walk closer, you will even get to smell the aromatic broth.

Open Kitchen
Have you wonder how and where did such rich herbal flavours came from? Method of cooking does matter.

Behind the Claypots
Toilet also known as "Tandas" in Malay lanaguge is located at the back yard. You will even notice the big heap of charcoal were placed there.

Rest Room Area
It is probably the best Bak Kut Teh I have ever tried in Malaysia. I will be back for more (just solely for this) and perhaps also introducing them to my friends. However, to avoid the breakfast crowd, it would be advised to be there earlier and they usually sold out close to noon time.

Rating: 4 / 5

Kiang Kee Bak Kut Teh
Location: Batu 8 ½, Jalan Mawai, Kota Tinggi. 81900 Johor. Malaysia.

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