Kedai Bak Kut Teh Hin Hock 兴福肉骨茶 – An Outing With Tony Johor Kaki Pt. 4

Going on a food trail with Tony means at least 3 to 5 good eateries but I have yet to break the record of 8! I will get there somehow, some day 😉

We’d missed the operation hours of Jin Hua’s kueh shop which was further along Volcano Coffee House. The sky threatened to rain but our spirits were not dampened. We’ll catch another kueh (click to see definition here) shop along the way and then go for coffee. Onward foodie soldiers!

On the way to Carffee for coffee, we made a stop to visit one of the kueh shop but a different vendor was operating that day. See tomorrow's post for more information.

On the way for coffee, we made a stop to visit one of the kueh shop but a different vendor was operating that day.
See tomorrow’s post for more information.

Along the way, Tony casually mentioned about a restaurant selling one of the freshest tasting fish he has eaten in Johor. “The two handsome sons are being groomed to take over the shop”.

“Handsome, how handsome?” Now that got Tyng’s attention!

Yea, we want to see the sons, erm… fish! Yes, we want to see how fresh the fish are 😉

Tony thought we’d missed the highway exit to the restaurant but we hadn’t. So excited to see the sons, ahem, fish 😀

I was wondering about the entrance to this restaurant and realised we've entered by the back.

I was wondering about the congested entrance to this restaurant and realised we’ve entered by the back.

The sons weren't at the shop so Tyng had to be interested in the fish.

The sons weren’t at the shop so Tyng had to be interested in the fish.

"Hi Tyng! I'm Mr. Handsome"

“Hi Tyng! I’m Mr. Handsome”

Mrs. Liaw showing us the different variety of fresh fish they cater.

Mrs. Liaw showing us the different variety of fresh fish they cater.

Mrs. Liaw insisted we must have a fish meal before we go. We relented and stayed behind.

The fish was boiled not steamed.

The fish was boiled not steamed.

Next, the golden fried garlic was laced generously onto the fish.

Next, the golden fried garlic was laced generously onto the fish.

Homemade soy sauce marinade was drizzled onto the fish.

Homemade soy sauce marinade was drizzled onto the fish.

Garnished with scallions and our fish meal was ready.

Garnished with scallions and our fish meal was ready.

We were scattered, taking pictures while the food was being prepared so when we finally sat down to eat, we were shocked to see the array of food displayed on our table.

We were scattered, taking pictures while the food was being prepared so when we finally sat down to eat, we were shocked to see the array of food displayed on our table.

Dou Miao 豆苗, aka pea shoots are the juvenile tips of the snow and sugar pea plants. They have a delicate "grassy" flavour and requires very little cooking time when not eaten raw (similar to alfalfa).

Dou Miao 豆苗, aka pea shoots are the juvenile tips of the snow and sugar pea plants.
They have a delicate “grassy” flavour and requires very little cooking time when not eaten raw (similar to alfalfa).

Barely hitting thirty seconds in boiling water, the sprouts were topped lavishly with minced pork and garnished with Hin Hock's fragrant signature golden fried garlic.

Barely hitting thirty seconds in boiling water, the sprouts were topped lavishly with minced pork and garnished with Hin Hock’s fragrant signature golden fried garlic.

家常豆腐 or Home-style Tofu.<br />Home-style but not homemade.<br />Mrs. Liaw said they buy their soybean cakes from a famous tofu manufacturer in town.<br />Tyng mentioned that the Tofu was good and miraculously, another plate appeared!

家常豆腐 or Home-style Tofu.
Home-style but not homemade.
Mrs. Liaw said they buy their soybean cakes from a famous tofu manufacturer in town.
Tyng mentioned that the Tofu was good and miraculously, another plate appeared!

Accordingly, good tofu comes from soybeans that have been kept in store for some time before grinding and going through the rest of tofu-making process.<br />However, due to the popularity and high demand of good tofu, this sort of practise may be compromised.<br />I felt so because although the overall taste of this dish was pleasant, the tofu was not as silky smooth as the many homemade renditions I have encountered (small scale versions catered for the restaurants' own use).<br />The minced meat topping was the same as those heaped on the Dou Miao.<br />By and large, this dish did deliver the simplicity of home-style cooking at its best.

Accordingly, good tofu comes from soybeans that have been kept in store for some time before grinding and going through the rest of tofu-making process.
However, due to the popularity and high demand of good tofu, this sort of practise may be compromised.
I felt so because although the overall taste of this dish was pleasant, the tofu was not as silky smooth as the many homemade renditions I have encountered (small scale versions catered for the restaurants’ own use).
The minced meat topping was the same as those heaped on the Dou Miao.
By and large, this dish did deliver the simplicity of home-style cooking at its best.

Stewed Pork Knuckles.<br />The meat was not fatty nor were they overly tender.<br />While this dish was unlike the Lor Bak I had in Singapore (which has stronger 5-spice flavour), I liked its provision of gelatinous mastication.

Stewed Pork Knuckles.
The meat was not fatty nor were they overly tender.
While this dish was unlike the Lor Bak I had in Singapore (which has stronger 5-spice flavour), I liked its provision of gelatinous mastication.

Di Huang Miao 帝皇苗.<br />This vegetable could be Basella alba, Ceylon Spinach or Malabar Spinach but I'm not sure.<br />However, a distinct feature of this vegetable is the mucilaginous semblance like those of the okra.<br />This mucilage is believed to be able to remove mucus and toxins from the body.<br />Mrs. Liaw offered that the mucilage is also helpful in maintaining the articular and meniscal cartilages.<br />How thoughtful of her to dish out this preparation for us.<br />It looked spicy with all the red peppers but it wasn't.<br />There's a distinct salty taste in the minced pork which reminded me of belacan (block shrimp paste).

Di Huang Miao 帝皇苗.
This vegetable could be Basella alba, Ceylon Spinach or Malabar Spinach but I’m not sure.
However, a distinct feature of this vegetable is the mucilaginous semblance like those of the okra.
This mucilage is believed to be able to remove mucus and toxins from the body.
Mrs. Liaw offered that the mucilage is also helpful in maintaining the articular and meniscal cartilages.
How thoughtful of her to dish out this preparation for us.
It looked spicy with all the red peppers but it wasn’t.
There’s a distinct salty taste in the minced pork which reminded me of belacan (block shrimp paste).

It wouldn't be named Kedai Bak Kut Teh Hin Hock if they do not serve BKT.

It wouldn’t be named Kedai Bak Kut Teh Hin Hock if they do not serve BKT.

I was impressed with the addition of pork livers and small intestines. This version is in between the herbaceous Klang and peppery Singapore style. On a cold rainy evening like today, having this hot steaming pot of meaty broth seemed heaven sent.

I was impressed with the addition of pork livers and small intestines.
This version is in between the herbaceous Klang and peppery Singapore style.
On a cold rainy evening like this day, having a hot steaming pot of meaty broth seemed heaven sent.

Click on gallery below to see commentary.

Can you spot the handsome two sons?

Can you spot the handsome two sons?

Good food from good people!

We had just wanted to say hello to the Liaw family but Mrs. Liaw insisted we have a fish meal before we went our way. Mr. Liaw personally chose the fish and scaled it for us. Before we knew it, a feast has been prepared.

The food we had were mostly boiled and then topped with their special minced pork on the vegetables and tofu. Mrs. Liaw said quick-boiling the food instead of frying them required little or no oil, translating to healthier dishes.

Signature ingredient or rather garnishing is the golden fried garlic which demands careful attention and tireless stirring. Stewed pork knuckles and BKT were like soul food to me on a rainy day in a foreign land.

Besides impeccable tasting delicacies bestowed upon us, the staff and Liaw family were attentive and friendly. They didn’t mind that our phototaking got in their way. They beckoned and welcomed us into corners where their chores were done with smiles and laughters. Even the ladies (washing the dishes, not shown here) were happy to see us nosy parkers breaking their patterned days.

If you are in the area, do not forget to say hello to the Liaws 😀

P.S. The food is cooked in open concept kitchen where everything is transparent. This place is absolutely comfortable and clean.

Kedai BKT Hin Hock in Tampoi, Johor, Malaysia.

Kedai BKT Hin Hock in Tampoi, Johor, Malaysia.

Kedai Bak Kut Teh Hin Hock 兴福肉骨茶
Address: Jalan Dato Mohammed Seth,
Tampoi 81200,
Johor Baharu (near Plaza Angsana)
Map: http://goo.gl/maps/E29uq
GPS: 1.496813,103.702429

Operating hours: 8.30am to 3.30pm (Mondays off)

Read Tony Johor Kaki’s Fish review click here and his BKT review click here.

Read The Silver Chef’s review of this restaurant by click here.

Happy day tripping 🙂

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Comments
4 Responses to “Kedai Bak Kut Teh Hin Hock 兴福肉骨茶 – An Outing With Tony Johor Kaki Pt. 4”
  1. who set the record of 8?

  2. The fried garlic over the boiled red snapper got me drolling…
    oh i can barely smells it over here…
    btw, did the flesh is still sweet and succulent compare the regularly steamed??

    • Sam Han says:

      Hi Dedy, yes the fish was very fresh and was boiled very quickly so it tasted very good better than steam esp if one doesn’t know how to control the fire and timing. Totally agreed that the garlic was the highlight here.

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