Kiang Kee Bak Kut Teh 强记肉骨茶 @ Kota Tinggi, Johor

Wednesday 8 February 2017

Kiang Kee Bak Kut Teh 强记肉骨茶 @ Kota Tinggi, Johor

Kiang Kee Bak Kut Teh 强记肉骨茶 @ Kota Tinggi, Johor

We have been hearing the good name of Kiang Kee Bak Kut Teh for quite some time, but have not had a chance to try it out due to its locality until a very good Sunday and thanks to the kindness of our driver, we were finally here!

The stall just located at the roadside and but not very eye-catching, there are no other significant buildings nearby, so extra attention is required to avoid missing the stall. It was on weekend and hence there are patrons from Singapore too. By judging from the number of vehicles outside the stall, we were so worried that we have to wait long for a table. But surprisingly, we were seated quite fast in less than 15 minutes after our arrival.

This is our strategy, one of us queued up to make order while the rest of us looking for table. More importantly, the method works, we got our dishes in 15 minutes after we were seated. We must salute the business owner and their helpers too, for being capable to deliver dishes in a timely manner despite the big crowd during the weekend.

Braised Pig Trotters 卤猪脚

The braised pig trotters came first. As its dark colour showed, the pig trotters are deeply flavourful. The timing for cooking the dish is well controlled too, the skin maintains its springiness, but the meat inside was very soft and melting in mouth. Yummy!

Special Bak Kut Teh with Rice Wine 肉骨茶（附加米酒）

Similar to most of the bak kut teh in Johor, Kiang Kee bak kut teh is also served piping hot in a claypot. We heard from others that the Kiang Kee bak kut teh has its distinguishing feature, which it goes well with rice wine too. To enhance the dining experience, we requested for the special bak kut teh with rice wine. The rice wine was just appropriate to complement, not overly cover up the goodness of the herbal broth.

Pig Stomach Pepper Soup 猪肚胡椒汤

As we do not visit Kiang Kee on a regular basis, we tried to have more variety to have a taste of each of dishes. Hence, we added on another porky dish-- pig stomach pepper soup. The pig stomach were cut into bigger pieces to provide better biting texture. The soup is very tantalizing with the pepper.