I Heard about this Famous Kiang Kee Bak Kut Teh From a fren's father and recomended us to try when we passby Kiang Kee Bak Kut Teh before heading to AH FATT KELONG....have to call up and do a reservation before reach there....

We Started our journey From Petaling Jaya at 6.30a.m and reach Kiang Kee bak kut teh at 12pm.

Why so many Hours?

Because we stopby few time at highway for toilet , breakfast and lost while looking for Kiang Kee bak kut teh...huhuWe move off early because we knew that Kiang Kee's bak kut teh would often be sold out before noon. when We arrived at Kiang Kee , Its was crowded of people for lunch

Kiang Kee Bak Kut Teh located along the main road from Kota Tinggi town to Mawai. It's just about 1.6KM before the junction to Mersing and Kampung Mawai Baharu. It's a wooden restaurant with a Attap roof....This Bak Kut Teh all was cooked by charcoal. The pork ribs were traditionally cooked to melting tenderness with strong herbal savory soup. The dark looking soup was robust, flavourful and not salty.Here the Full MenuIt Wrote" Kiang Kee Bak Kut Teh No branches out there,only one shop and only one in Jalan Mawai , Kota Tinggi and close on monday and tuesday" , looks like their business getting good , From one day off have been extend to two day off....Time passing one , getting hot and sweat in here... Chillies With Black Soy Souce The trotter was tender and robust, with a dark braising sauce adding a porky richness from the claypot in which it cooked.The meat dripped from the bones into tender slivers of knuckle goodness...The tripe pepper pork broth , not so chewy texture and clean taste.Solid Otak-OtakYou MakHere Comes the main Actor!!

When the pot of bak kut teh been served at the table, the first thing that struck us was the herbal aroma as the boiling hot bubbles bursted furiously on the soup’s surface.The pork ribs tasted naturally sweet. The meat was tender yet slightly firm. We pulled the meat off the bone easily with our teeth.

Kian Kee has been an institution in these business for more than 20 years. Back in the day they made their famous dish was wild boar bak kut teh,hunted by local in the jungle.Wild boar meat is hard to hunt nowadays.so,the cook with pork now

Each serving is cooked in claypot to order, gurgling under the heat of flames old school charcoal around the edges. Multiple claypots boil at the same time,The aromas, sounds and visuals of this rustic.

Kiang Kee Bak Kut Tea Restaurant 强记早市肉骨茶

Batu 8 ½, Jalan Mawai,Kota Tinggi.

81900 Johor.Malaysia.

open Hour: 7.30am to 12nn (until sold out).

Tel : +607 8821290