After months of discussion, EN Group is proud to successfully collaborate with a Klang hallmark brand, Yeoh’s Bak Kut Teh, to share its goodness in Singapore. Together, they are proud to unveil EN Group’s latest and first non-Japanese concept: En Yeoh’s Bak Kut Teh.
After a serious bout of bak kut teh fever, founders of EN Group went on a comprehensive bak kut teh tour in Klang, Malaysia, before discovering the herbal and bold rendition of Yeoh’s Bak Kut Teh. Falling deeply in love with it, En Group is bringing it into Singapore as En Yeoh’s Bak Kut Teh, a new concept that serves as a bak kut teh teahouse by day and bar by night.
Yeoh’s Bak Kut Teh is community favourite in Klang, well-loved by locals and well-recognised by the media for its strong stand in upholding an iconic cultural food heritage. Since the 1990s, it has steadfastly served more than 200,000 customers, providing delicious meals to families to nourish souls and nurture ties around a table. It brews up its bak kut teh simmering with incomparable flavour using a closely guarded recipe that includes ingredients such as garlic, star anise, angelica root, wolfberry and Chinese licorice roots. The result is a potent tonic that is not only delicious but also boasts wide medicinal benefits.
EN Group recognises this special touch of Yeoh’s and is thrilled to be bringing it into Singapore as En Yeoh’s Bak Kut Teh. It marks the group’s first non-Japanese concept, upholding heritage in the day as a traditional bak kut teh teahouse and modernised for the new generation in the evening as a bar with ample alcoholic drinks. There will be beer, Chinese Baijiu, highballs and even bak kut teh-inspired cocktails and baijiu cocktails to shake up the taste of tradition.
En Yeoh’s Bak Kut Teh will stay true to the original offerings with KLANG Original Soup Bak Kut Teh. Choose to have yours as the Signature 4 Types Assorted Meats Claypot Bak Kut Teh ($10.90 single/$18.90 two pax) that bubbles and boils up the signature herbal broth with pork trotter, pork ribs, pork belly and prime cut pork collar from Hokkaido. The combination is further fragranced with shiitake mushrooms, button mushrooms, tau pok and fried beancurd. Slurp up the good ness as each order comes with one free refill. Alternatively, a sweeter option is the Claypot Seafood Bak Kut Teh ($19.90) the first-of-its-kind seafood bak kut teh in Singapore that has the herbal broth cooking up sweet red sea prawns, black cod and clams with shiitake mushrooms, button mushrooms, tofu puffs, fried beancurd and Chinese wine.
Simpler flavours can be found in a hearty individual portion of the Klang quintessential rendition served in a bowl like the Pork Sweet Intestines Bak Kut Teh ($8.50), Pork Trotter Bak Kut Teh ($8.90), and more. For a sizzling experience, the Claypot Dry Bak Kut Teh will hit the spot, a dry caramelised version of pork cuts sizzled to a spicy punch in a reduced herbal sauce, revved up in heat with additions of dried chilli and green chilli. The Claypot Dry Pork Belly Bak Kut Teh ($12.90) tantalises with pork belly, ladies fingers, dry chilli and green chilli, while the Claypot Dry Assorted Seafood Bak Kut Teh ($19.90) cooks up red sea prawns, clams and black cod with ladies fingers, dry chilli and green chilli. Other varieties are also available to choose to your heart’s content, such as Claypot Dry Pork Ribs Bak Kut Teh, Claypot Dry Pork Liver Bak Kut Teh, Claypot Dry Prawns Bak Kut Teh, Claypot Dry Gindara Bak Kut Teh and Claypot Dry Lala Bak Kut Teh.
Come night, the restaurant transforms into a bar with unique cocktails that you won’t find anywhere else. The Warm Your Heart and Stomach ($20.00 serves 2 to 4 pax) presents a warm cocktail made with a base of herbal Bak Kut Teh broth, generously laced with Maotai Chun and Nu Er Hong, blending rich, earthy flavours with the aromatic warmth of traditional spirits for a comforting, bold experience. The Oriental Osmanthus ($14.00) is a fragrant and refreshing cocktail made with smooth whisky, delicately sweet Osmanthus flower, and a fizzy soda top-up, creating a perfect balance of floral notes and crisp effervescence. There’s also the Coco Maotai Highball ($15.00), made with Maotai Chun, coconut water and soda.
