Jia Jia 家家 Bak Kut Teh in Tangkak, Johor

The boss of Hua Bee bakery recommended that I should try Jia Jia 家家 Bak Kut Teh, which is one of the most famous in Tangkak.

When we arrived, we found Jia Jia occupying this large corner shoplot along Jalan Kemajuan which is off Jalan Payamas, the main street of Tangkak.

The finishing touches to the claypots of bak kut teh were done at high heat at the front of the shop.

Our order of mixed pork and ribs came in a claypot presented in Jia Jia's signature style with a large clump of fresh lettuce on top. Very photogenic though obscuring the meat somewhat.

Lifting away the veil of lettuce revealed a chock full of various cuts of inviting, lip smacking looking pork and ribs soaking in fragrant herbal soup.

Even though we just had a hearty breakfast in Yong Peng (on the way up from Singapore), we dove into the claypot greedily.

First to be hit was of course the ribs.

Then pieces of leg.

My favourite cut has always been meat on soft cartilage. Sweet and tender, yet crunchy.

A thin slice of skin, fat and lean meat. Sweet, mildly salty, smooth and smoky.

I must mention Jia Jia's special soy sauce here. Make sure to dip the pork and ribs in this fragrant, sweet, salty and gooey blend. Jia Jia's special black sauce takes the tastiness of the meat to the next level.

This deep fried, braised and then steamed chicken feet is a hot selling signature item at Jia Jia. Quite salty but also sweet and tender, chewy and crunchy. Fun to eat!

To create that texture and bite, workers manually removed the shank bone from the chicken feet before cooking.

Give Jia Jia bak kut teh a try if you are passing Tangkak and want to try something other than the two famous beef shops, Do Do Do and Kuang Fei.


Restaurant name: Jia Jia 家家 Bah Kuet Teh Restaurant
Address: 38, Jalan Kemajuan, off Jalan Payamas, Tangkak, Johor
Map: http://goo.gl/maps/kPTt
GPS: 2.272886,102.544680
Hours: 7:00am to 2:00pm

Date visited: 23 May 2012

The boss of Hua Bee bakery recommended that I should try Jia Jia 家家 Bak Kut Teh, which is one of the most famous in Tangkak.

When we arrived, we found Jia Jia occupying this large corner shoplot along Jalan Kemajuan which is off Jalan Payamas, the main street of Tangkak.

The finishing touches to the claypots of bak kut teh were done at high heat at the front of the shop.

Our order of mixed pork and ribs came in a claypot presented in Jia Jia's signature style with a large clump of fresh lettuce on top. Very photogenic though obscuring the meat somewhat.

Lifting away the veil of lettuce revealed a chock full of various cuts of inviting, lip smacking looking pork and ribs soaking in fragrant herbal soup.

Even though we just had a hearty breakfast in Yong Peng (on the way up from Singapore), we dove into the claypot greedily.

First to be hit was of course the ribs.

Then pieces of leg.

My favourite cut has always been meat on soft cartilage. Sweet and tender, yet crunchy.

A thin slice of skin, fat and lean meat. Sweet, mildly salty, smooth and smoky.

I must mention Jia Jia's special soy sauce here. Make sure to dip the pork and ribs in this fragrant, sweet, salty and gooey blend. Jia Jia's special black sauce takes the tastiness of the meat to the next level.

This deep fried, braised and then steamed chicken feet is a hot selling signature item at Jia Jia. Quite salty but also sweet and tender, chewy and crunchy. Fun to eat!

To create that texture and bite, workers manually removed the shank bone from the chicken feet before cooking.

Give Jia Jia bak kut teh a try if you are passing Tangkak and want to try something other than the two famous beef shops, Do Do Do and Kuang Fei.


Restaurant name: Jia Jia 家家 Bah Kuet Teh Restaurant
Address: 38, Jalan Kemajuan, off Jalan Payamas, Tangkak, Johor
Map: http://goo.gl/maps/kPTt
GPS: 2.272886,102.544680
Hours: 7:00am to 2:00pm

Date visited: 23 May 2012

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Traditional Chinese Cakes and Biscuits @ Hua Bee 和美 Bakery in Tangkak, Johor

Hua Bee 和美 traditional bakery is one of the most famous in Tangkak, Johor. It was founded more than 60 years ago by the family matriarch and celebrates its founding every 9^th Aug. Today, Hua Bee is run by the 3^rd generation carrying on the family tradition.

The production process centres around this large marble slab. It is a family affair - everyone is involved in the production chain. 

Here the water and oil (lard is used here) based doughs are put together. This is the crucial step that produces that signature crispy, flaky 酥 crust of traditional Chinese biscuits. 

The fillings are hand moulded with this pressing device. Look how big the tau sar 豆沙 (red bean paste) fillings are J

This is the last stage of hand moulding the biscuit by the lady boss before sending it to the oven.

This step of brushing the biscuits with a thin coat of beaten eggs is known as "egg wash". 

Piping hot tau sar piah 豆沙饼 straight out of the oven.

The wide range of freshly made traditional pastries that Hua Bee offers.

The biscuits are still packed in these quaint old style paper wrappings.

These are some of the goodies we bought. As Hua Bee's biscuits make great, affordable gifts, locals and tourists buy them by the bagfuls. Even Singaporeans order their traditional wedding biscuits all the way here for distribution to relatives and friends back home. 

Restaurant name: Chop Hua Bee 和美

Address: 10, Jalan Solok, Tangkak, Johor

Map: http://g.co/maps/mrqwq

GPS: 2.266427,102.539112

Hours: 8:00am to 6:00pm (Closed on Monday)

Non Halal

Date visited: 10 May 2012

Hua Bee 和美 traditional bakery is one of the most famous in Tangkak, Johor. It was founded more than 60 years ago by the family matriarch and celebrates its founding every 9^th Aug. Today, Hua Bee is run by the 3^rd generation carrying on the family tradition.

The production process centres around this large marble slab. It is a family affair - everyone is involved in the production chain. 

Here the water and oil (lard is used here) based doughs are put together. This is the crucial step that produces that signature crispy, flaky 酥 crust of traditional Chinese biscuits. 

The fillings are hand moulded with this pressing device. Look how big the tau sar 豆沙 (red bean paste) fillings are J

This is the last stage of hand moulding the biscuit by the lady boss before sending it to the oven.

This step of brushing the biscuits with a thin coat of beaten eggs is known as "egg wash". 

Piping hot tau sar piah 豆沙饼 straight out of the oven.

The wide range of freshly made traditional pastries that Hua Bee offers.

The biscuits are still packed in these quaint old style paper wrappings.

These are some of the goodies we bought. As Hua Bee's biscuits make great, affordable gifts, locals and tourists buy them by the bagfuls. Even Singaporeans order their traditional wedding biscuits all the way here for distribution to relatives and friends back home. 

Restaurant name: Chop Hua Bee 和美

Address: 10, Jalan Solok, Tangkak, Johor

Map: http://g.co/maps/mrqwq

GPS: 2.266427,102.539112

Hours: 8:00am to 6:00pm (Closed on Monday)

Non Halal

Date visited: 10 May 2012

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Traditional Chinese Cakes at Tangkak Traditional Bakery in Tangkak, Johor

Jalan Solok in Tangkak is well worth a visit. Along this side street off Jalan Muar, you can find the legendary Kuang Fei Tangkak beef kway teow. And you have on this street, not one, not two, but three traditional Chinese bakeries – every one with no less than 50 years of history each.

This one simply named Tangkak Traditional Bakery is the one furthest from the main street (Jalan Muar).

As always in such set ups, the whole production process is done at the premises and the entire family chips in.



Grinding the mung bean

The front end of the production process - preparing the dough

Putting the water and oil based dough together - secret to a flaky crust

Rolling and flattening the dough

The tail end of the production process - stuffing in the fillings

  

Stuffing in the fillings - the final step before putting into the oven

The biscuits are still packed in these quaint traditional paper wrappings – each tube costs RM2.50. For Singaporeans, these reasonably priced traditional biscuits make excellent gifts which are well appreciated as freshly made ones are not easily available in Singapore nowadays.

Freshness of the biscuits is assured because the turnover at this bakery is high as it is popular with locals and tourists who take away by the bagfuls.

Restaurant name: Tangkak Traditional Bakery

Address: 22-2, Jalan Solok, Tangkak, Johor

Map: http://g.co/maps/s4zss

GPS

: 2.265371,102.540206

Hours: 9:00am to 5:00pm

Non Halal

Date visited: 19 Apr 2012, 7 May 2012

Jalan Solok in Tangkak is well worth a visit. Along this side street off Jalan Muar, you can find the legendary Kuang Fei Tangkak beef kway teow. And you have on this street, not one, not two, but three traditional Chinese bakeries – every one with no less than 50 years of history each.

This one simply named Tangkak Traditional Bakery is the one furthest from the main street (Jalan Muar).

As always in such set ups, the whole production process is done at the premises and the entire family chips in.



Grinding the mung bean

The front end of the production process - preparing the dough

Putting the water and oil based dough together - secret to a flaky crust

Rolling and flattening the dough

The tail end of the production process - stuffing in the fillings

  

Stuffing in the fillings - the final step before putting into the oven

The biscuits are still packed in these quaint traditional paper wrappings – each tube costs RM2.50. For Singaporeans, these reasonably priced traditional biscuits make excellent gifts which are well appreciated as freshly made ones are not easily available in Singapore nowadays.

Freshness of the biscuits is assured because the turnover at this bakery is high as it is popular with locals and tourists who take away by the bagfuls.

Restaurant name: Tangkak Traditional Bakery

Address: 22-2, Jalan Solok, Tangkak, Johor

Map: http://g.co/maps/s4zss

GPS

: 2.265371,102.540206

Hours: 9:00am to 5:00pm

Non Halal

Date visited: 19 Apr 2012, 7 May 2012

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Kuang Fei Tangkak Beef Noodles 东甲牛腩面 in Tangkak, Johor

While Do Do Do is like a magnet drawing people to Tangkak for its beef noodles, Kuang Fei both brings beef lovers to Tangkak and also takes the famous Tangkak beef noodles 东甲牛腩面 to people by opening branches in Kuala Lumpur, Malacca and Kluang.

This is Kuang Fei’s original shop along Jalan Solok in Tangkak, and flagship of Tangkak beef noodles.

Kuang Fei’s claim to fame is their beef brisket noodle 牛腩麵 soup. This RM5 bowl came with kway teow and hefty chunks of fresh meat, stomach and tendons garnished with sprinklings of chopped ham choy (preserved cabbages) and spring onions.

Kuang Fei’s beef is very fresh, chunky and relatively firm, though still tender. Just take a look this cube of hearty beef - Tangkak beef still makes my mouth water every time I just look at it.

Kuang Fei's herbal beef soup made with beef bones is beefy, sweet and has a delicate herbal fragrance. As you can see from the picture, it is not oily and is to me like a highly drinkable health tea.

The kway teow is fresh though a little thick.

This tangy spicy chili sauce gives more kick to the taste of Tangkak beef.

Kuang Fei Tangkak beef noodles is no doubt one of the best beef kway teow soup anywhere – well worth making the 15-minute detour off the North South Expressway (NSE).

Restaurant name: Restaurant Tangkak Beef Noodles 东甲牛腩面

Address:  20, Jalan Solok, Tangkak, Johor (with branches in Kuala Lumpur, Malacca, and Kluang)

Map: http://g.co/maps/vpzub

GPS: 2.265543,102.540051

Hours: 9:00am to 5:00pm

Non Halal

Date visited: 18 Apr 2012

While Do Do Do is like a magnet drawing people to Tangkak for its beef noodles, Kuang Fei both brings beef lovers to Tangkak and also takes the famous Tangkak beef noodles 东甲牛腩面 to people by opening branches in Kuala Lumpur, Malacca and Kluang.

This is Kuang Fei’s original shop along Jalan Solok in Tangkak, and flagship of Tangkak beef noodles.

Kuang Fei’s claim to fame is their beef brisket noodle 牛腩麵 soup. This RM5 bowl came with kway teow and hefty chunks of fresh meat, stomach and tendons garnished with sprinklings of chopped ham choy (preserved cabbages) and spring onions.

Kuang Fei’s beef is very fresh, chunky and relatively firm, though still tender. Just take a look this cube of hearty beef - Tangkak beef still makes my mouth water every time I just look at it.

Kuang Fei's herbal beef soup made with beef bones is beefy, sweet and has a delicate herbal fragrance. As you can see from the picture, it is not oily and is to me like a highly drinkable health tea.

The kway teow is fresh though a little thick.

This tangy spicy chili sauce gives more kick to the taste of Tangkak beef.

Kuang Fei Tangkak beef noodles is no doubt one of the best beef kway teow soup anywhere – well worth making the 15-minute detour off the North South Expressway (NSE).

Restaurant name: Restaurant Tangkak Beef Noodles 东甲牛腩面

Address:  20, Jalan Solok, Tangkak, Johor (with branches in Kuala Lumpur, Malacca, and Kluang)

Map: http://g.co/maps/vpzub

GPS: 2.265543,102.540051

Hours: 9:00am to 5:00pm

Non Halal

Date visited: 18 Apr 2012

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Famous Restoran Do Do Do Beef Noodles in Tangkak, Johor

Cutting beef stomach at the shop front

Freshly fried crunchy bean curd skin

Do Do Do beef 东甲肥仔牛腩面 is one of those famous must-try restaurants for foodies.

Do Do Do offers a lot more than just good beef noodles – they serve beef in a variety of other interesting ways, namely, clear beef soup, claypot beef, stir fried beef in red rice wine, and steamed beef.

Crunchy bean curd skin floating on top of the herbal broth and beef

Gummy yummy - juicy and tender beef tendons

Succulent tender beef chunks

Their claypot beef is similar to soupy herbal bak kut teh - the difference is beef is used here instead of pork, of course. The potpourri of beef belly, brisket, stomach, tendons, and fried bean curd skin were still churning under the fiercely bubbling broth when the claypot arrived at our table. The syrupy smooth soup has a delicate herbal fragrance and none of that beefy gamey smell. The soup is not overly salty nor oily and is highly drinkable J  We emptied our claypot of the last drop of soup.

The delicious large chunks of beef and tendons were smooth and tender – nothing gets annoyingly caught between the teeth J  It has that subtle herbal taste and flavour, and was naturally sweet - without that characteristic beef smell.

The steamed beef was really special – I have not eaten this anywhere else. The beef was thinly sliced. The paper thin tender beef literally melts in your mouth and it has a unique smoky taste and feel. As this dish uses only a special cut of beef, it requires pre-ordering by phone.

Try Do Do Do if you have not before, this is a beef restaurant like no other. As for me, I have to be back for that famous red wine stir fried beef J, and that photo of the shop front which I forgot to take as it was raining L

Restaurant name: Restoran Do Do Do  东甲肥仔牛腩面

Address: 1546, Jalan Hospital, Jalan Bidara 9, Taman Tangkak Jaya, Tangkak, Johor

Map: http://g.co/maps/zs9wy

GPS: 2.272967,102.552421

Hours: 10:00am to 5:00pm (closed on Weds)

Non Halal

Date visited: 19 Apr 2012

Cutting beef stomach at the shop front

Freshly fried crunchy bean curd skin

Do Do Do beef 东甲肥仔牛腩面 is one of those famous must-try restaurants for foodies.

Do Do Do offers a lot more than just good beef noodles – they serve beef in a variety of other interesting ways, namely, clear beef soup, claypot beef, stir fried beef in red rice wine, and steamed beef.

Crunchy bean curd skin floating on top of the herbal broth and beef

Gummy yummy - juicy and tender beef tendons

Succulent tender beef chunks

Their claypot beef is similar to soupy herbal bak kut teh - the difference is beef is used here instead of pork, of course. The potpourri of beef belly, brisket, stomach, tendons, and fried bean curd skin were still churning under the fiercely bubbling broth when the claypot arrived at our table. The syrupy smooth soup has a delicate herbal fragrance and none of that beefy gamey smell. The soup is not overly salty nor oily and is highly drinkable J  We emptied our claypot of the last drop of soup.

The delicious large chunks of beef and tendons were smooth and tender – nothing gets annoyingly caught between the teeth J  It has that subtle herbal taste and flavour, and was naturally sweet - without that characteristic beef smell.

The steamed beef was really special – I have not eaten this anywhere else. The beef was thinly sliced. The paper thin tender beef literally melts in your mouth and it has a unique smoky taste and feel. As this dish uses only a special cut of beef, it requires pre-ordering by phone.

Try Do Do Do if you have not before, this is a beef restaurant like no other. As for me, I have to be back for that famous red wine stir fried beef J, and that photo of the shop front which I forgot to take as it was raining L

Restaurant name: Restoran Do Do Do  东甲肥仔牛腩面

Address: 1546, Jalan Hospital, Jalan Bidara 9, Taman Tangkak Jaya, Tangkak, Johor

Map: http://g.co/maps/zs9wy

GPS: 2.272967,102.552421

Hours: 10:00am to 5:00pm (closed on Weds)

Non Halal

Date visited: 19 Apr 2012

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