En Yeoh’s Bak Kut Teh Singapore: Klang’s famous Yeoh’s Bak Kut Teh with a Japanese twist

A first-time collaboration between Yeoh’s Bak Kut Teh and En Group

En Yeoh’s Bak Kut Teh in Singapore is a new collaboration between Yeoh’s Bak Kut Teh and the home-grown En Group, which is behind chains such as Aburi-En, Tamago-En and Monster Curry, just to name a few.

Chinatown Point regulars will notice that the new restaurant now sits where Aburi-En used to be. 

If you’re familiar with En Group, you’d know that En Yeoh’s Bak Kut Teh is a little out of its wheelhouse — Japanese restaurants are its usual domain. 

As the group’s first non-Japanese concept, there’s a unique twist: En Yeoh’s Bak Kut Teh serves up bak kut teh in the day and switches it up during dinnertime. It becomes a cocktail bar, where you can wind down with alcoholic drinks and upbeat music, while supping on good ol’ bak kut teh (a vibe, for sure!). 

That being said, the cocktails at En Yeoh’s are innovative, serving up concoctions that fuse Chinese flavours with cocktail artistry. 

Food at En Yeoh’s Bak Kut Teh Singapore

As with the original store, you can expect Yeoh’s Bak Kut Teh’s original bak kut teh (dry and soup version) and classic side dishes, such as dough fritters (S$2.50), salted vegetable (S$2.50), and En Yeoh’s signature braised pork knuckle (S$24.90, for three to four people).

Though it may not be everyone’s cup of tea, a classic dish to try is the braised pork large intestines (S$8.90). 

As a pig innards enthusiast, I was impressed with the texture of the large intestines — it was thick, chewy, and very importantly, meticulously cleaned, with no grime. 

Speaking of signatures, you can’t go wrong with En Yeoh’s signature four types assorted meats claypot bak kut teh (S$10.90 for a person, S$18.90 for two people).

When the soup arrived on our table, it had an inviting aura with its sizzling and aromatic broth — thanks to Yeoh’s Bak Kut Teh’s secret recipe with angelica root, wolfberry and Chinese licorice roots. Its robust flavours really hit the spot.

What makes this dish special is its assorted cuts of meat — four in total — that we don’t often see served in bak kut teh restaurants: Pork trotters, ribs, belly, and Hokkaido’s prime cut collar. Of these, the last was our favourite.

The cuts of pork meat, while generous, were fairly fatty. But overall, the dish was surprisingly not too greasy. The robust broth was light and prevented it from being too jelak (overly rich) — so much so we couldn’t stop ourselves from getting a refill. 

You can enjoy one complimentary soup refill per claypot.

If you’re looking for an extra oomph, there’s an option to add a shot of Nu Er Hong Chinese wine into the soup for an additional S$3.

For those who prefer dry bak kut teh, the claypot dry pork belly (S$12.90) is a solid choice. Instead of broth, the dish comes with a gooey and caramelised sauce that thoroughly coats the meat. 

The pork belly is immaculately tender with a melt-in-the-mouth texture — we think it would make a comforting combination with a bowl of Japanese scallion rice (S$2.90). 

Yes, there are Japanese-inspired side dishes, too. We loved the bak kut teh lava egg (S$2.90, inspired by ajitsuke tamago), marinated in housemade bak kut teh sauce and topped with black tobiko, and En Yeoh’s signature edamame (S$6.50) topped with dried cuttlefish. 

Looking to switch up your carb fix with noodles? En Yeoh’s also serves up Japanese soumen (white wheat noodles cooked in herbal broth, S$3.20). It’s a Japanese-y twist on the usual Chinese mee sua — which is how I usually enjoy my bak kut teh — and works well.

While you’re there, don’t forget to round out your meal with En Yeoh’s Bak Kut Teh’s inventive cocktails.

For something refreshing, the Oriental osmanthus (S$14), an interesting blend of smooth whisky, sweet osmanthus syrup and fizzy soda, is a good choice.

If you’re looking for something more potent, try the Sino miso (S$16), which mixes up Maotai Chun and Nu Er Hong with white miso and elderflower syrup. 

Dessert-wise, En Yeoh’s has a pretty unexpected selection. There’s alcohol-infused ice cream, such as Haizhilan (S$5) and Moutai (S$6). 

Fun fact: Each serving of ice cream contains a whopping 60ml of alcohol — almost equivalent to one and a half shots of liquor!

We were admittedly a tad hesitant to try it, but were pleasantly surprised by its boozy overtones and rich creaminess.

All in all, En Yeoh’s Bak Kut Teh is a new promising contestant, serving up a wide array of authentic Klang-style bak kut teh dishes. You best believe we’ll definitely be back to try its other signatures!

En Yeoh’s Bak Kut Teh’s opening deals

To mark its grand opening, En Yeoh’s has rolled out these deals. Do note that redemptions are limited to one per table.

• Unlimited servings of enoki mushrooms with any herbal bak kut teh soup ordered on November 30 and December 1.
• 50% off on its claypot dry lala bak kut teh (U.P. S$13.50) or braised pork belly (U.P. S$10.90) from December 2 to 6.

This was a hosted tasting. 

For the latest eats, read about FOC By The Beach’s newly revamped menu at Sentosa and Lilyan Singapore, Tokyo’s famous soba restaurant’s first outlet at Boat Quay. 

Enjoy up to 50% off when you dine with GrabFood Dine Out. 

You can also book a ride to En Yeoh’s Bak Kut Teh to try its signature herbal bak kut teh.