YOU CAN NOW TASTE THE SINGAPORE’s WHITE PEPPER BAK KUT TEH IN “WEE KEE” @ JOHOR BAHRU
If talking about “Bak Kut Teh”, it is famously known by the world that Singapore & Malaysia will be the originated nation which practised since decade ago on respective recipes. That is Malaysia Klang’s Herbal Bak Kut Teh and the Singapore’s Pepper Bak Kut Teh running as local’s delicacy eatery cannot missed when reached. Here in Johor Bahru, we found and being recognised the “Wee Kee” white pepper bak kut teh restaurant carried by the 2 brothers in-law under a roof.
The Sarawakian Mr. Paul Wee Thai Lai who born in Kuching year 1977, together with his brother in-law Mr. Walter Collin Ak Ramli (born 1987) who is Sarawak’s native both were the founders and recent owners of the recommended “Wee Kee Bak Kut Teh” eating house at Nusa Bestari, Johor Bahru introducing the Singapore’s local white pepper bak kut teh to the locals since year 2016.
Walter Collin, who also the restaurant’s chief chef, with age of 29 currently, initially stepped into the f&b industry since his 17th began as a waiter at hometown Kuching, Sarawak. In year 2006, Walter Collin reached Singapore touched the local’s bak kut teh field recruited as a cleaner in the well known “Ya Hua Bak Kut Teh” spent years to be positioned as kitchen trainee then became one of their cooking chef there.
With Walter Collin’s experiences in the industry, wishing to expose the Singapore’s bak kut teh back to home country, added with the encouragement from brother in-law Paul Wee who all the while in Real Estate Industry, both too forseen the opportunity in the f&b market allowed them in year 2016 successfully established their very owned bak kut teh restaurant named “Wee Kee Bak Kut Teh” at Skudai, Johor serving most of the Singapore’s traditional bak kut teh recipes menu to the public.
In Wee Kee, the founder’s first top recommended in menus surely will be their White Pepper Bak Kut Teh (Singapore Style) which neither found better elsewhere in town. Soup base boiled about 45 minutes with mixtures of matured garlic, Sarawak’s pepper and pork bones with no any herbals insided will be their main secret recipes to bring healty eatery to the visitors. Among the favourites will be the pork ribs or known “Bak Kut” which served with in-house white pepper soup base in bowl.
Other than pork ribs, those pig’s internals such intestine, stomach, kidney, livers and pig’s tail, pork slices or spare ribs also to be served upon customer’s request all prepared boiled with their bak kut teh soup base which you must taste when reached Johor Bahru. Especially the smooth and authentic white pepper bak kut teh soup swallowed into mouth to bring slight pepper spicy appertising taste, and also the meat’s texture itself in bites.
As traditional way of taking bak kut teh, as per those oldies locals, other than few bowls of those pork mixture bak kut teh soup, a bowl of hot white rice, deep fried “Char Kueh”, sided with cutted red chilli & garlic shredded cannot left out. Then a pot of hot chinese tea after meal to complete their lunch or dinner. Known by most of the Malaysians and Singaporeans.
According to the chef cum owner Walter Collin, to further satisfy your set of the Singapore’s or Teoh Chew’s bak kut teh, a bowl of Braised Salted Vegetables cannot be aside, which taken by the Singaporeans since decade ago. Salted veges braised an hour in-house before served to bring the sweet, salted and sour taste will be the perfect matching taken with their bak kut teh.
Moreover, their Braised Pork Trotter also among the must eat and daily top seller selection in the restaurant. Local fresh pig’s trotter selected, braised about 45 minutes with ginger slices added into chef’s 6 ingredients recipe mixtures brings exotic sweet taste eatery you cannot missed when stepped into this “Wee Kee Bak Kut Teh” at Taman Nusa Bestari, Johor Bahru.
WEE KEE BAK KUT TEH
Address: No. 1G,
Jalan Bestari 4/2,
Taman Nusa Bestari,
81300 Skudai,
Johor Bahru.
Business Hours: 10:00am to 2:30am (Daily)