Hin Hock bak kut teh 兴福肉骨茶 is famous for its BKT (of course) and also for their awesome steamed fish. I have been wanting to blog about Hin Hock bak kut teh for a long time and finally made it today, thanks to my JB friend Foong.
It's easy to miss Hin Hock bak kut teh because this weather beaten sign is inconspicuous and usually partially hidden by parked cars. The dining area is also difficult to spot when one is just driving by. (Anyway, Hin Hock is moving soon to new premises but it will just be nearby.)
Ah Hock has been running Hin Hock bak kut teh for over thirty years with his wife and is now assisted by his son (in the background).
Foong and I shared this steamed tilapia fish. It was the best steamed tilapia I have ever tasted whether in Malaysia or Singapore. The whole large fish half submerged in a drippy sauce was smothered in a blanket of savoury fried garlic and chopped spring unions. The tender fish was juicy and meaty, and there was not even the slightest hint of fishiness. Between ouhs and ahs... Foong and I finished this fish pretty fast.
The sauce was savoury and not overly salty. The sauce tasted so delicious, it was drinkable to me. Hin Hock reminded me of the legendary Chan Sow Lin steamed fish in KL which was my favourite when I was living there for a few years. (Of course, Chan Sow Lin's signature is their steamed Song fish head.)
The success of Hin Hock is based on one simple little secret - fresh fish from Pontian.
Customers get to pick and choose the fresh fish they want like it is in a fish market.
The other secret is this fried garlic.
Ah Hock's son dousing the fish with generous doses of Hin Hock's signature sauce and piled in huge heaps of fried garlic and chopped spring unions.
The cooking area which is out in front is a frenzy of activity.
Ah Hock making bak kut teh for the large lunch crowd.
Serving the braised pork knuckles.
Ah Hock cutting the pork.
Perfectly done three layer belly pork.
Cooking the popular tofu.
Pig's tail boiling in a clay pot.
Ah! Shall come back for this awesome steamed Ikan Merah and other great food below at Hin Hock.
The simmering braised pork knuckles in a clay pot.
Sweet potato leaves.
Tofu.
Hin Hock bak kut teh is a 5 out of 5-star eatery. If you are a steamed fish fan, come and try it and I am confident that you too will be impressed. I will be going back to Hin Hock bak kut teh soon to try their other dishes and blog about it :))
Restaurant name: Kedai Bak Kut Teh Hin Hock 兴福肉骨茶
Address: Jalan Dato Mohammed Seth, Tampoi, Johor Baharu
Map: http://goo.gl/maps/E29uq
GPS: 1.496813,103.702429
Hours: 08:30am to 3:30pm (Mondays off)
Non Halal
Date visited: 19 Apr 2013
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