興旺發肉骨茶 RESTORAN HOH BAK KUT TEH(仅此一家)

Visited Hoh Bak Kut Teh with some expectations, but unfortunately, the food fell short in many ways. The overall taste is very average, and while there are some redeeming points, most of the dishes left us disappointed. The stir-fried vegetables were probably the safest choice — crisp, fresh, and nicely prepared. Portion size was okay, but could have been a little more generous. The egg with prawn looked promising but ended up being bland and tasteless, lacking any seasoning or depth of flavour. The dry Bak Kut Teh had a pleasing aroma when served, which gave us some hope, but the taste didn’t match the smell. It was flat and uninspiring, nothing like the rich, savoury dish one would expect. The vinegar pork was by far the worst dish on the table — the meat was soft in the worst way possible, almost like it had been soaking in water, with none of the tangy richness that makes a good vinegar pork dish appetising. Honestly, it was inedible and should be avoided entirely. The wet version of Bak Kut Teh was slightly better, but still fell short of being satisfying. The broth lacked the herbal depth and punch that define this dish, tasting more like a lightly seasoned soup than a proper BKT. To make matters worse, the kidney was not appropriately cleaned, leaving behind a strong, unpleasant smell that ruined the experience of the bowl. The only saving grace here was the service. The staff were polite, attentive, and efficient, and the condiments were thoughtfully prepared. Unfortunately, good service alone cannot save poorly executed food. Overall, Hoh Bak Kut Teh is let down by its kitchen. With stronger flavours, better preparation of ingredients, and more attention to traditional cooking standards, it could improve. As it stands now, this is not a place I’d recommend if you’re looking for a satisfying Bak Kut Teh experience.