It’s that time again—wanderlust strikes, and suddenly you find yourself in Johor Bahru with an insatiable craving for that rich, herbal comfort only bak kut teh can satisfy. But if you’re not a JB local, where should you go? Don’t worry—we’ve got you covered with the top spots for the best bak kut teh in town.
Bak kut teh in Johor Bahru became part of the culinary fabric after migrants from Fujian, China arrived. Cooking it requires the same process too: pork bones simmered in a broth of herbs and spices like cinnamon, star anise, and clove.
Bak kut teh has taken on deliciously different forms across Malaysia—and even across the border. Unlike Singapore’s peppery version, JB’s rendition leans into a deeply herbal broth, brimming with extras like pork offal, mushrooms, tau pok, and beancurd skin. The Selangor town of Klang also birthed dry bak kut teh, where the gravy is reduced into a thick stock and served with dried squid.
In JB, Yap Seng specialises in Klang bak kut teh while offering a full-bodied and silky broth. Chiam Hua provides the option of pork belly in their rendition, and Hoh Bak Kut Teh goes heavy on ginger in theirs. Kedai Makanan Ah Soon claims to be the first restaurant in town to use charcoal fire to cook the dish, and Ah Peng tops bak kut teh with cheese. Discover them below.
(Hero and featured images credits: @restaurant_ahpengbkt / Instagram; @hungryrayshoots / Instagram)
The best places to eat bak kut teh in Johor Bahru (JB)
1 /12
Fifty years ago, Hwa Mei was a pushcart selling bak kut teh. Today, it is eternally popular with day trippers from Singapore, especially on the weekends. They use charcoal to cook everything, which gives the lightly herbal broth a faint yet complex smokiness.
From RM17 (~S$5.10)
Tuesday – Sunday, 7.30am – 2pm
Closed on Monday
(Image credit: @mochielin.star / Instagram)
2 /12
Hin Hock’s bak kut teh broth is boldly herbal and has a distinct sweetness, which the restaurant says is how the dish tastes in the nearby suburb of Tampoi. Portion sizes can be adjusted for one to six diners, and the poached fish with plenty of garlic can be found on almost every table.
From RM15 (~S$4.50)
Tuesday – Sunday, 8.30am – 3.30pm
Closed on Monday
(Image credit: @swsindy89 / Instagram)
3 /12
Ah Soon has over 50 years of heritage and claims to be the first restaurant in Johor Bahru to use charcoal when cooking bak kut teh. Despite the dark colour, the broth is mildly herbal and satisfyingly savoury. The sesame oil chicken is also a popular order.
From RM18 (~S$5.40)
Tuesday – Sunday, 8am – 4pm
Closed on Monday
(Image credit: @jefffood_adventures / Instagram)
4 /12
Ah Peng stands out from the competition with its dry cheese bak kut teh, which adds a gooey pull to the dish. The eatery is fanatical about the accompaniments too, from the chewy yam rice to the crunchy youtiao.
From RM19 (~S$5.70)
Thursday – Tuesday, 10.30am – 9.30pm
Closed on Wednesday
(Image credit: @a.1992_jb / Instagram)
5 /12
Chiam Hua’s bak kut teh broth is light, and easy, and comes with a choice of pork ribs, pork cartilage, pork tail, or a mixture. The dry bak kut teh can be ordered with pork belly. The red wine chicken is highly popular too.
From RM18
Thursday – Tuesday, 12pm – midnight
Closed on Wednesday
(Image credit: @thomasliew3030 / Instagram)
6 /12
Kota Zheng Zong specialises in a dark, boldly herbal style of bak kut teh hailing from Kota Tinggi in Johor. The signature dish comes with an option of pork ribs, pork tail, or pork belly, alongside more premium options like Spanish Iberico pork cuts.
From RM22 (~S$6.60)
Daily, 8am – 4pm
(Image credit: @jellyfishlobak / Instagram)
7 /12
Restoran Hoh Bak Kut Teh has a varied list of add-ons to the herbal bak kut teh, including okra, bak choy, quail eggs, pork belly, and offal. The soup option is robustly herbal and the dry bak kut teh goes heavy on the ginger.
From RM18 (~S$5.40)
Daily, 9.30am – 9.30pm
(Image credit: @gayleandmatteat / Instagram)
8 /12
Shoon Huat opened in 1975 and spawned many closely-named iterations around Johor Bahru. The bak kut teh broth is quietly earthy and generously packed with pork ribs, beancurd skin, and mushrooms.
From RM16 (~S$4.80)
Daily, 8.30am – 8pm
(Image credit: @jasonxllow / Instagram)
9 /12
Shun Fa is a bak kut teh restaurant chain with over 20 locations in JB, and the Taman Bukit Indah branch is close to the popular Aeon Mall. The broth has a mild herbal flavour and a smoky depth from being cooked over charcoal, which becomes gently sweet the longer the mushrooms and beancurd soak in it.
From RM16 (~S$4.80)
Tuesday – Sunday, 8am – 8.15pm
Closed on Monday
(Image credit: @eatsohmuch / Instagram)
10 /12
Those looking for bak kut teh around Mid Valley Southkey should seek out Soon Loy. Their version is light and delicately herbal, with add-ons from pork offal to tofu skin. Claypot dishes such as sesame oil chicken and braised pork trotters are popular too.
From RM15 (~S$4.50)
Daily, 8.30am – 4.30pm
(Image credit: @ahfu / Instagram)
11 /12
Yap Seng specialises in Klang-style bak kut teh, which has a full-bodied and silky broth. Their dry bak kut teh, however, is the highlight, with tender pork ribs coated in a thick, luscious sauce.
From RM18 (~S$5.40)
Daily, 9am – 8.30pm
(Image credit: @wjs86 / Instagram)
12 /12
Tang Seng makes a thick bak kut teh broth that expertly balances its herbal notes and sweetness. Customise the dish by adding lala clams and making it spicy, or go for the bestselling dry bak kut teh.
From RM19 (~S$5.70)
Wednesday – Monday, 12pm – 12.30am
Closed on Tuesday
(Image credit: @cheeein / Instagram)
