Bak Kut Teh Yu Yi

Open Now

Now Closed

Yam ChickenNot many food are cooked with Yam as one of the main ingredients. My first impression of this Yam Chicken was not that favourable from the looks of it. It looks very gooey and the thick yam gravy does not lend any support to make this Yam Chicken very appetising at all.When I taste the first bite of the chicken and yam, it actually woke my senses in that the taste was very flavourful and nothing short of heavenly. Looks can really be deceiving in this case. The gravy was infused with

Pork Leg In Thick Soya SauceThe pork leg serves here is of a braised soya sauce version. The chef have painstaking taken the effort to braised until the pork leg to a smooth texture which you could easily slurp. I would have preferred the pork leg to be a little chewy type and will make me enjoy the pork leg better. Here, the taste is not that flavourful and quite plain. It would have been better if the chef have used smoked garlic to bring out the best of the soya sauce. Rating 3 of 5FC HongEdi

Fried Abalone MushroomThere are many version of Fried Mushroom in town. Here, the Fried Abalone Mushroom was very aromatic and savoury. These were served warm to bite, with crispy edges and just the right amount of batter (i.e. not too thick).We were advice to try out dipping the deep fried mushroom in the Bak Kut Teh stew instead of using the famous Yau Cha Kwai (Chinese twisted crullers). It is a different experience and tasted quite nice and delicious.Another new way to eat Deep Fried Mushroo

Abalone Slice TaufooThere are many claims of Home made taufoo dishes. Some are fried version while others are claypot. At Yu Yi, the Abalone Slice Taufoo they serve here is a braised version with abalone surimi, shitake mushroom and green vegetable with a thick gravy sauce.The sauce blended very well with the home made taufoo which was fried making the outer layer of a crisp type. The inner layer was very smooth and silky while the outer layer is of a hard layer due to the frying of the taufoo.

This is my 1st review here. So for a start I'll have a simple start.First ImpressionI have driven pass this shop many times but I was not interested in patronizing it because it is an air conditioned Bak Kut Teh (BKT) shop. I am prejudiced against BKT outlets that are not in stalls and simple looking shop lots - I suspect they don't serve the real tasty traditional dishes.But I was wrong. Thanks to OpenRice for their invitation to taste Yu Yi's food otherwise I would have short changed myself fo

今天我们游玩黑风洞后，朋友带我们到友谊肉骨茶（古晋路）享用午餐。很好吃！！干肉骨茶一上桌，就闻到好香好香的味道。卤猪脚的肉，焖煮到QQ的。店里的必点的菜肴！我很喜欢那当归味很浓的高汤！给个赞他！！ 一定要来尝尝。

Located along the highway of Jalan Kuching, here sit a hidden gem, a bak kut teh restaurant. Started off as a stall and now upgraded into a proper air conditioned restaurant, Yu Yi restaurant had been in business for more than 30 years and is now run by both the father and the son together. Upon arrival, we are given a warm welcome by the restaurant owner with some introduction of his restaurant plus the cooking method, it make me learn something new today by just listening.The restaurant seems

Abalone Slice TaufuAnother dish that got me enticed further is the Abalone Slice Taufu by YuYi bak Kut Teh. At one glance, one might mistaken it as any Szechuan style of soupy dish, with its starchy dressing on the top. Later do we find out from the owner that it is actually a dish that combine their freshly inhouse made bean curd with assorted vegetables like sliced mushroom, sea asparagus, carrot, siu pak choy and some sprinkles of Shaoxing wine for some alluring aroma. Seriously, the toufu is

Yam Chicken Apart from their signature porky dish, this inventive Yam Chicken does not lose out to its compatriot either. It is served in a clay bowl in some kind of greyish and creamy presentation, due to the mashed yam that has got disintegrated after cooking. It is very aromatic and scrumptious. Occasionally, you get to enjoy the zesty bites of the yam alongside the tender meat of the chicken meat. And another plus point is that the curry leaves that has been added to it has tremendously impr

Pork Leg in Thick Soy SauceUsually am not that keen on having too much of meaty dishes. But this Pork Leg in Thick Soy Sauce, somehow manage to change my mind this round and grab my attention to it. The pork meat itself is cooked till tender and soft. It is well marinated and less fibrous too, due to long hours of braising I suppose. Thus, you get to enjoy a less fatty layers of meat and your body gets to absorb the rich, natural collagen as well. Indeed, they are really an appetizing fare with

Bak Kut Teh RiceWe are delighted and surprise to see such a variety of rice base for us to choose from to be paired with the Bak Kut Teh soup. To me, it is quite an interesting affair for I thought only white rice is available by default. Seems like YuYi is pretty stands out in this case We have the choice of either Long Bean Rice, Onion rice or the normal one, white rice. The Long Bean Rice is quite special in the sense that not many would be cooking up this dish nowadays. It seems simple but

Yu Yi Bak Kut Teh This time round, the food adventure team has brought us to Yu Yi Bak Kut Teh restaurant that is located just Off Jalan Kuching here. Upon arrival, we are greeted friendly by the restaurant owner, Mr Tham, who is very modest and down to earth. He soon shares with us the history of the family business which has expanded to now, the third one that is nearly 10 month’s old. They stress on the freshness of the ingredients used and offer a wide variety of menu that comes with pork me