Juniper
(L-R): Raymond Ng, Managing Director of EN Group and Co-Owner En Yeoh’s Bak Kut Teh KL; Chef Yeoh Tow, Founder of Yeoh’s Bah Kut Teh; and Chef Yeoh Zong Xian, Co-Owner of En Yeoh’s Bak Kut Teh KL, at the grand launch of En Yeoh’s Bak Kut Teh in Solaris Mont Kiara, KL
Rooted in tradition yet elevated with modern influences, En Yeoh’s Bak Kut Teh makes its debut in Solaris Mont Kiara as a new destination for Bak Kut Teh lovers. Thoughtfully designed with a unique day-to-night concept, the restaurant serves guests as a comforting teahouse during the day, before transforming into an intimate bar by night, offering a fresh and dynamic dining experience.
During the day, En Yeoh’s Bak Kut Teh operates as a Bak Kut Teh teahouse – serving nourishing herbal broths, hearty Bak Kut Teh classics, along with Japanese-inspired dishes that complement the menu. As the sun sets, the space transforms into a cosy bar, where diners can enjoy carefully curated bai jiu cocktails, Japanese whiskeys, and creative drinks in a relaxed evening atmosphere.
“As part of EN Group, we are delighted to share our vision with our Malaysian diners, through reimagining Malaysia’s beloved local dish by infusing Japanese ingredients to create an exceptionally unique menu inspired by Chef Yeoh’s family recipes. Through En Yeoh’s Bak Kut Teh, we hope to bring friends and families to bond over a shared love of food that celebrates both heritage and contemporary flavours. To us, food is the very heart and soul that brings people together, delicately prepared by our dedicated team through the labour of love and warmth, ” said Raymond Ng, Managing Director of EN Group and Co-Owner of En Yeoh’s Bak Kut Teh KL.
“It has been an absolute pleasure working together with EN Group, and I have been truly impressed by the care and thought they have put into reimagining the dishes first introduced at my father’s beloved restaurant, Yeoh’s Bah Kut Teh in Klang. Preserving the familiar, comforting flavours of bak kut teh that Malaysians know and love – while introducing an exciting twist – requires a special level of expertise, and I believe the EN Group team has achieved this beautifully through En Yeoh’s Bak Kut Teh’s specially curated menu. This is why I am especially excited about its opening here in Malaysia as it allows us to showcase heritage flavours in a new light and share a refreshing interpretation of our signature dishes,” said Chef Yeoh Zong Xian, Co-Owner of En Yeoh’s Bak Kut Teh KL.
Born from a collaboration between Japanese dining specialist EN Group and Klang’s well-loved Yeoh’s Bah Kut Teh, the restaurant brings together over 35 years of culinary heritage with contemporary influences. Yeoh’s has played host to celebrities from near and far, including renowned Hong Kong-American chef Martin Yan and actress Nancy Sit, just to name a few.
At the heart of En Yeoh’s Bak Kut Teh is its time-honoured recipe, brewed with a carefully selected blend of herbs and spices. The signature Bak Kut Teh soup is known not only for its robust aroma and depth of flavour, but also for its warming and restorative qualities that nourish both body and soul. Woven thoughtfully with its contemporary Japanese influence, the restaurant is set to become a must-visit destination for foodies seeking something refreshingly different in Kuala Lumpur.
On The Menu
The Signature Assorted Claypot Bak Kut Teh (RM25 for one pax/RM42 for two pax) will stay true to the original offerings, with the Klang-original herbal broth using a closely guarded recipe that includes ingredients such as garlic, star anise, angelica root, wolfberry and Chinese licorice roots. The dish comes together with an assorted variety of meat, shiitake mushrooms, button mushrooms, tofu puff, fried beancurd and iceberg lettuce.
For a little detour from the classic dish, the Claypot Seafood Bak Kut Teh (RM68 for two pax) is a first-of-its-kind seafood Bak Kut Teh. Consisting of a herbal broth filled with tiger prawns, white clams, grouper, shiitake mushrooms, button mushrooms, tofu puff, fried beancurd and iceberg lettuce, this ocean-inspired pot delivers a succulent taste of seafood with a delightful medley of flavours.
For a Japanese twist, diners can indulge in the Claypot Japanese Paitan Pepper Pork Collar, Pork Ribs & Stomach Soup (RM25 for one pax/RM42 for two pax). The rich and creamy broth is cooked with pork collar, pork rib, pork stomach, radish and coriander, balancing the umami richness of the pork with subtle peppery notes and Japanese-inspired techniques.
The Claypot Dry Bak Kut Teh (RM28 for one pax/RM52 for two pax) is the perfect option for foodies who prefer a bolder, more flavour-packed meal, consisting of assorted pork cuts, lady fingers, shredded cuttlefish, dry chilli and green chilli, sizzled to a spicy punch in a reduced herbal sauce. Enjoy a Japanese variation of the dry dish with the Dry Pork Belly Bak Kut Teh Sanuki Udon (RM25), which includes stir-fried udon from the Kagawa Prefecture with pork belly, yellow onions, dry chilli and spring onions.
En Yeoh’s Bak Kut Teh also offers other varieties of its dishes, including the Claypot Assorted Supreme Bak Kut Teh (RM105), Claypot Dry Assorted Supreme Bak Kut Teh (RM108), Pork Shank Bak Kut Teh (RM30), Claypot Dry Assorted Seafood (RM60), Claypot Dry Grouper (RM48), Claypot Dry Lala (RM45), Claypot Dry Prawns (RM48), Braised Pork Tendon (RM40), Braised Sea Cucumber (RM80), Braised Baby Abalone (RM70), and a variety of à la carte bowls.
Add-On Sides
There are also plenty of indulgent side dishes that complement the main pots, including the hefty En Yeoh’s Signature Braised Pork Knuckle (RM65), ideal for sharing between two pax. Other dishes include Pork Sweet Intestine (RM20), Pork Layered Intestine (RM20), Chicken Feet (RM18), Meatball (RM10), and Japanese-inspired Shimeji Mushroom (RM10).
Adding to the variety are the fried snacks, perfect for bar grubs for evening drinks too, like Nanban Tori Karaage (RM20), a popular Japanese dish featuring succulent fried chicken with a sweet and sour Nanban sauce, as well as their Crispy Fresh Prawn Cake (RM16), Fried Baby White Prawn (RM18), and the Dough Fritters (RM4) to soak up the soup. En Yeoh’s Signature Edamame (RM18) is also a must-try, with dried cuttlefish infused into the edamame for that deep umami richness.
Complete the meal with some perfectly paired staples, including En Yeoh’s take on mee sua, Soumen (RM6) – featuring Japanese white wheat noodles in herbal broth or Japanese Scallion Rice (RM4) – steamed rice fragranced with scallion oil. Adding the luxurious Bak Kut Teh Lava Egg (RM5) to the meal can also elevate the dining experience.
Save Room for Sweets and Sips
To warm the soul, enjoy a wide range of teas – including Japan’s Genmaicha (RM3 per cup), green tea leaves blended with roasted, popped brown rice, and Hojicha (RM12 per pot), a green tea known for its reddish-brown colour and toasty, nutty, caramel-like flavour. For Chinese varieties, diners can choose their pot of teas ranging from the classic Pu Er Tea (RM9) to the more premium Royal Red Robe (RM12).
To satisfy a sweet tooth, enjoy the recommended Momo Sorbet (RM8), a Japanese peach sorbet that provides a cooling, fruity finish to the meal. For a richer flavour, the Goma Ice Cream (RM8) is a black sesame dessert with an indulgent, nutty depth. If you prefer something stronger, the Moutai Ice Cream (RM12) and Haizhilan Ice Cream (RM12) are ideal choices, offering a sweet finish with a subtle kick of alcohol.
At En Yeoh’s Bak Kut Teh, the traditionally rich Bak Kut Teh broth is also served in cocktails. Warm Your Heart and Stomach (RM25 for 2 to 4 pax) with friends and family, a warm cocktail featuring herbal Bak Kut Teh broth, Moutai Chun and Nu Er Hong. It blends rich and earthy flavours with the aromatic warmth of traditional spirits for a comforting, bold experience. Sino Miso (RM25), on the other hand, is a mix of Moutai Chun and Nu Er Hong with a touch of white miso and elderflower syrup, garnished with crispy seaweed. Take a sip of the Oriental Osmanthus (RM28), a fragrant and refreshing cocktail made with Kakubin whisky, delicately sweetened with Osmanthus flowers and a fizzy soda top-up.
With its unique blend of heritage, innovation, and atmosphere, En Yeoh’s Bak Kut Teh is set to become a must-visit destination for classic Bak Kut Teh flavours and Japanese fusion. And with their exciting day-to-night concept, diners can enjoy a heartwarming meal by day and a lively yet intimate bar atmosphere in the evening.
Grand Opening Promotion
To celebrate its grand opening, En Yeoh’s Bak Kut Teh will be offering a special Buy 1, Get 1 Free promotion: when you purchase the Signature Assorted Claypot Bak Kut Teh (RM25), you will receive the Claypot Japanese Paitan Pepper Pork Collar, Pork Ribs and Stomach Soup (RM25)for free. This limited-time offer will be available from 19 to 25 January 2026 and applies to the single-serving (1 pax) option, giving diners the perfect opportunity to experience these reimagined bak kut teh flavours during the grand opening week.
For more details, visit En Yeoh’s Bak Kut Teh’s website at www.enyeohsbkt.com.my, or Facebook and Instagram to learn more.
