TEOH CHEW BAK KUT TEH RECIPE BEEN 28 YEARS EXPOSED BY CHIA SWEE CHUON FROM TANJUNG SEPAT, SELANGOR TO SOUTH MALAYSIA
September 12, 2014 Restaurants
“Bak Kut Teh” which is one of the Malaysian Chinese famous food taken by locals and visitors from around the world, nowadays practised in various favour according to religious recipe in Malaysia. The Teoh Chew origin Mr. Chia Swee Chuon who born originated in Tanjung Sepat, Selangor was the owner of the “Restoran Teoh Heng” teoh chew bak kut teh restaurant previously been 14 years in Tanjung Sepat and recently operating at Taman Intan, Kluang. Been assisted by wife Madam Chua Lee Whang who originated from Johor Bahru.
Mr. Chia Swee Chuon who formerly as Technician for about seven years under-employed in Singapore, initially touched the food and beverage industry in year 1986 after returned to Malaysia helping his elder brother in his bak kut teh restaurant at Kluang, Johor. From there Swee Chuon been generation passed onto their home recipe bak kut teh by brother, later on Swee Chuon together with his wife Madam Chua returned to Tg. Sepat established their very first and owned “Restoran Teoh Heng” bak kut teh in year 1986, serving also seafoods and various local chinese cuisines menu exposed for 14 years.
Madam Chua who formerly as factory worker at Tampoi, Johor Bahru stepped into the f&b industry since 1986 helping husband at their restaurant in Tg. Sepat. While their children too since kids been helping parents in the shop during school off and holidays. In year 2000, they moved to Kluang further their explosure presenting only home recipe bak kut teh as specialized shop at Taman Intan untill recent been recognized as one of the Malaysia Best e-media recommended restaurant in Johor.
In this restaurant, for sure their home recipe Teoh Chew Bak Kut Teh soup is the top recommended in menu. Soup base boiled for an hour with eleven chinese herbals mixture, then added into pork meats, spare ribs and internal parts again boiled for another 40 minutes before served in claypot. Brings the exotic taste bak kut teh soup you must try when reached Kluang, Johor. Options of pork belly, spare ribs, pork trotter, intestines, kidneys, livers and stomach are on client’s demand.
Other than pork, for those who do not take pork will most wanted their bak kut teh boiled inside with mushroom, cuttlefish slice, dried beancurd or locally known ‘tau pok’ & ‘tau kee’ and also dried pork skin. This claypot of bak kut teh with no pork brings another different eatery you cannot missed.
Moreover, their signature Stewed Pork Trotter slow cooked for half an hour with home five ingredients recipe taste slight salty served boiled in claypot too one of the most wanted by not only their regulars but also visitors. Taken their bak kut teh and stewed pork trotter must not aside their home cooked Yam Rice, which boiled mixtures of fried onions, yam cube and fried raw rice which are the best combination when you stepped into the “Restaurant Teoh Heng” by Chia Swee Choun in Taman Intan, Kluang.
In veges selection, nonetheless will recommend their home cooked Braised Salted Vegetables made from fried salted veges then braised for whole day long served in bowl, also one of the traditional bak kut teh partner especially in South Malaysia. You will never regret after consumed.
RESTORAN TEOH HENG (BY CHIA SWEE CHUON)
(Taman Intan)
Address: No. 24, Jalan Intan 7/3,
Taman Intan,
86000 Kluang, Johor.
Business Hours: 8:00am to 4:00pm (Daily)