From Father To Son, From Klang To Mont Kiara: A Bak Kut Teh Legacy Gets A Japanese Makeover

Subscribe to our FREE Newsletter, or Telegram and WhatsApp channels for the latest stories and updates.

A beloved family recipe, passed down through generations in the bustling streets of Klang, travelled to Singapore for a modern makeover, and is now finding new life in the heart of Kuala Lumpur with an unexpected twist.

For over 35 years, Yeoh’s Bah Kut Teh in Klang has been the kind of place where celebrities like Hong Kong-American chef Martin Yan and actress Nancy Sit fly in just for a bowl—but behind the fame and fragrant herbal broth lies something more precious: a father’s recipe, carefully guarded and lovingly passed down to his son.

Chef Yeoh Zong Xian, co-owner of En Yeoh’s Bak Kut Teh KL and son of founder Chef Yeoh Tow, never imagined his family’s signature dish would one day be served alongside Japanese whisky cocktails at a trendy Mont Kiara restaurant, but when Singapore’s EN Group—specialists in Japanese dining—came knocking with a proposal, something clicked.

His father built this recipe over decades, Chef Yeoh Zong Xian shares, and when EN Group approached them, he was nervous—would they change it too much, would it still taste like home?

The result? En Yeoh’s Bak Kut Teh—a restaurant that honours the past while embracing the future. Now, that recipe is embarking on a new chapter.

A Restaurant That Changes Its Personality

En Yeoh’s Bak Kut Teh isn’t just a restaurant—it’s a chameleon.

By day, it’s a comforting teahouse where families gather over steaming claypots of herbal broth just like they would in Klang, with the familiar aroma of garlic, star anise, and Chinese liquorice filling the air while grandmothers nod approvingly and children slurp their soup with gusto.

But when the sun sets, the lights dim, the music changes, and suddenly you’re in an intimate bar.

The same space that served you lunch now offers Bak Kut Teh broth cocktails (yes, you read that right) and Japanese whisky—it’s like watching Clark Kent become Superman, the same place but with a completely different vibe.

Raymond Ng, Managing Director of EN Group and co-owner of the restaurant, explained that they wanted to create something that works for everyone.

Morning coffee meetings, family lunches, after-work drinks—why not all in one place?

Because why should you have to choose?

The Menu: Tradition Meets Adventure

The star of the show remains the Signature Assorted Claypot Bak Kut Teh (RM25 for one, RM42 for two)—this is the real deal, Chef Yeoh Tow’s original recipe unchanged and uncompromised, with broth still simmered with that secret blend of herbs and pork ribs that fall off the bone, so purists can breathe easy.

But then things get interesting: the Claypot Seafood Bak Kut Teh (RM68 for two) features tiger prawns, white clams, and grouper swimming in familiar herbal broth like the ocean crashed into Klang in the best possible way, while the Claypot Japanese Paitan Pepper Pork Collar, Pork Ribs & Stomach Soup (RM25/RM42) brings Japanese cooking techniques with a creamy, rich, peppery kick that’ll make you sit up straight.

Chef Yeoh Zong Xian emphasises they’re not trying to replace the original.

Now, about those drinks: the bar menu features cocktails made with actual Bak Kut Teh broth, like “Warm Your Heart and Stomach” (RM25 for 2-4 people), mixing herbal soup with Chinese spirits Moutai Chun and Nu Er Hong—it sounds bizarre but tastes surprisingly comforting, like your grandmother’s remedy with a grown-up twist.

There’s also ice cream infused with Moutai (RM12).

Because why should cocktails have all the fun?

The Father-Son-Singapore Triangle

What makes this story special isn’t just the food—it’s the people behind it.

Chef Yeoh Tow spent decades perfecting his recipe in Klang, never imagining it would travel beyond his shophouse, while his son Chef Yeoh Zong Xian grew up stirring those pots, learning the family trade.

Now, EN Group from Singapore has given them a platform to reimagine everything while keeping the soul intact.

“Food brings people together,” Raymond Ng says simply, “that’s what Chef Yeoh’s father believed—whether you’re eating Bak Kut Teh the traditional way or trying our Japanese fusion, you’re part of the same story.”

It’s the kind of cross-border, cross-generational collaboration that feels increasingly rare today: a Singaporean company respecting a Malaysian family recipe, a son honouring his father’s legacy while daring to evolve it.

Tradition and innovation, not fighting, but dancing together.

The Grand Opening Deal

If you’re curious to try this culinary experiment, En Yeoh’s is running a Buy 1 Get 1 Free promotion from January 19-25—buy the Signature Assorted Claypot (RM25) and get the Japanese Paitan version free.

En Yeoh’s Bak Kut Teh isn’t trying to be your grandfather’s shop or a Tokyo izakaya—it’s a bridge between generations, cultures, and the comfort of tradition with the excitement of innovation.

Will purists approve?

Maybe not all of them, but Chef Yeoh Tow’s original recipe remains unchanged for those who want it, while adventurous diners have a whole new world of flavours waiting.

As Chef Yeoh Zong Xian puts it, his father taught him that good food is about love and care—whether made the traditional way or with a Japanese twist, the love is still there in every bowl.

And really, isn’t that what matters most?

En Yeoh’s Bak Kut TehSolaris Mont Kiara, Kuala LumpurDay: Teahouse | Night: BarSignature Claypot from RM25Grand Opening: 19-25 January (Buy 1 Get 1 Free)

For more information, visit their website or just follow your nose – the aroma of herbal broth tends to lead the way.

Share your thoughts with us via TRP’s Facebook, Twitter, Instagram, or Threads.

...