CLAYPOT BAK KUT TEH AND HOME MADE RED WINE CLAYPOT CHICKEN BEING THE MOST WANTED IN “KIM HOCK BAK KUT TEH” IN SOUTH MALAYSIA
The local originated Mr. Tay Boon Tian who born in year 1976 in Kluang, Johor was the founder of the “Kim Hock Bak Kut Teh”, then later on together with his business partner Mr. Chong Fuk Lim who also local origin who born 1964 together operating and owned the recent f&b outlets named “Kim Hock Food Court” presenting bak kut teh, roasted pork belly and running a seafood chinese cuisine restaurant locally.
Mr. Tay Boon Tian who with his age of 38 years old recently, initially stepped into the food industry in year 1992 at his age of 15 years old at Kluang helping elder brother in roasted pork belly and pork meat supply and retailing for about 15 years untill 2007. With his interest in eatery and mission to expose further in f&b industry enabled him to established his very first bak kut teh outlet in year 2007 at his 31 years old in Taman Kluang Baru introducing his home recipe claypot bak kut teh and home made red wine chicken.
While Chong Fuk Lim who at his 50 currently, formerly was a chef stepped into the industry since 1986 as kitchen trainee been 10 years practised his career in Penang. Also established and owned a western food restaurant named ‘Nice One’ for about 5 years in Kluang, later on been exposed in Stainless Steel trading and supply industry with Mr. Tay. While in year 2011 both bodied-up to established their f&b career named “Kim Hock Food Court” not only running bak kut teh but also roasted pork belly and chinese cuisine restaurant outlets in Johor, South Malaysia. Recently having three roasted pork belly and pork meat retailings, a chinese cuisine restaurant and another bak kut teh outlet at Simpang Renggam, Johor.
In this bak kut teh restaurant, surely the top recommended will be their traditional Claypot Bak Kut Teh which soup base boiled for 2 hours with 15 chinese herbals mixture insided with ‘dragon bones’, spare ribs, pork belly, tail, intestine, liver and kidney brings the ever best exotic taste in town you must try when reached Kluang, Johor. For those who are not locals, can get their packed “Kim Hock Bak Kut Teh” herbals recipe and cooked at home.
Secondly their Dry Claypot Bak Kut Teh also one of the most wanted in menus which cooked mixed with their home recipe soya sauce and added into dried cuttlefish to brings the best eatery. Pork meats and spare ribs which been boiled in their bak kut teh soup base for hours then fried in claypot with home recipe you never regret after taken, especially the pork meat texture itself.
Moreover, their Signature Red Wine Chicken also the top seller in the restaurant served in claypot cooked using home made red wine which recipe generation passed onto from Mr. Tay’s mother, boiled insided with matured ginger shredded and garlic cooked with fresh chicken cutted into cube pieces, you cannot missed when stepped into “Kim Hock Bak Kut Teh”. Others, their Stewed Pork Trotter also been introduced which braised for about 90 minutes with their ten secret ingredients recipe mixed with ginger slice and matured garlic brings the exotic sweet and salted taste, and outstanding meat textures when bites.
Nonetheless, Claypot Pepper Pork Stomach Soup also wanted by their regulars especially for those who likes spicy. Using imported pepper from Sandakan (East Malaysia) blended then added into ginger boiled for one and a half hour, served insided with fresh pork stomach presenting a complete exotic claypot pepper stomach soup.
KIM HOCK FOOD COURT (BAK KUT TEH)
Address: (Main)
No. 5, Jalan Ungku Md. Salleh,
Taman Kluang Baru,
86000 Kluang, Johor.
(Outlet)
No. 19, Jalan Kijang,
Taman Mohd. Yassin,
86200 Simpang Renggam, Johor.
Business Hours: 6:00am to 2:30pm (Daily)