En Yeoh’s Bak Kut Teh in Solaris Mont Kiara with Japanese-Inspired Flavours and a Bold New Day-to-Night Concept

Bak Kut Teh is a popular in Malaysia and Singapore, and we all know where it is exactly originated from – it's Klang, if you haven't a clue. We are accustom of having Bak Kut Teh by the roadside shop or in an open air restaurant or kopitiam but it's always nice to have it in a modern and more comfortable setting. Hence, En Yeoh’s Bak Kut Teh has opened its door in Solaris Mont Kiara as a new destination for Bak Kut Teh lovers.

En Yeoh’s Bak Kut Teh brings a bold new dining concept to Solaris Mont Kiara – reimagining a beloved Malaysian classic with a contemporary Japanese twist.

 Thoughtfully designed with a unique day-to-night concept, the restaurant serves guests as a comforting teahouse during the day, before transforming into an intimate bar by night, offering a fresh and dynamic dining experience. 

From left: Raymond Ng, Managing Director of EN Group and Co-Owner of En Yeoh’s Bak Kut Teh KL; Chef Yeoh Tow, Founder of Yeoh’s Bah Kut Teh; and Chef Yeoh Zong Xian, Co-Owner of En Yeoh’s Bak Kut Teh KL.

During the day, En Yeoh’s Bak Kut Teh operates as a Bak Kut Teh teahouse – serving nourishing herbal broths, hearty Bak Kut Teh classics, along with Japanese-inspired dishes that complement the menu. As the sun sets, the space transforms into a cosy bar, where diners can enjoy carefully curated bai jiu cocktails, Japanese whiskeys, and creative drinks in a relaxed evening atmosphere.

Born from a collaboration between Japanese dining specialist EN Group and Klang’s well-loved Yeoh’s Bah Kut Teh, the restaurant brings together over 35 years of culinary heritage with contemporary influences. Yeoh’s has played host to celebrities from near and far, including renowned Hong Kong-American chef Martin Yan and actress Nancy Sit, just to name a few.

I was very sure that I will leave this place with a happy tummy!

At the heart of En Yeoh’s Bak Kut Teh is its time-honoured recipe, brewed with a carefully selected blend of herbs and spices. The signature Bak Kut Teh soup is known not only for its robust aroma and depth of flavour, but also for its warming and restorative qualities that nourish both body and soul. Woven thoughtfully with its contemporary Japanese influence, the restaurant is set to become a must-visit destination for foodies seeking something refreshingly different in Kuala Lumpur. Do read until the end of the post to find out more about its grand opening promotion.

Below are some of the menu offered at En Yeoh’s Bak Kut Teh. I did get to try some of the dishes and some are just for your information.

The Signature Assorted Claypot Bak Kut Teh (RM25 for one pax/RM42 for two pax) will stay true to the original offerings, with the Klang-original herbal broth using a closely guarded recipe that includes ingredients such as garlic, star anise, angelica root, wolfberry and Chinese licorice roots.

The dish comes together with an assorted variety of meat, shiitake mushrooms, button mushrooms, tofu puff, fried beancurd and iceberg lettuce. You can elevate the flavour of this dish by adding a shot of nu er hong 女儿红 (20ml) for RM8.

For a little detour from the classic dish, the Claypot Seafood Bak Kut Teh (RM68 for two pax) is a first-of-its-kind seafood Bak Kut Teh. Consisting of a herbal broth filled with tiger prawns, white clams, grouper, shiitake mushrooms, button mushrooms, tofu puff, fried beancurd and iceberg lettuce, this ocean-inspired pot delivers a succulent taste of seafood with a delightful medley of flavours.

For a Japanese twist, diners can indulge in the Claypot Japanese Paitan Pepper Pork Collar, Pork Ribs & Stomach Soup (RM25 for one pax/RM42 for two pax). The rich and creamy broth is cooked with pork collar, pork rib, pork stomach, radish and coriander, balancing the umami richness of the pork with subtle peppery notes and Japanese-inspired techniques. I personally didn't fancy the pepper soup dish but this I liked this dish a lot. The soup reminds me of the tonkotsu ramen soup base which I am a fan of.

The Claypot Dry Bak Kut Teh (RM28 for one pax/RM52 for two pax) is the perfect option for foodies who prefer a bolder, more flavour-packed meal, consisting of assorted pork cuts, lady fingers, shredded cuttlefish, dry chilli and green chilli, sizzled to a spicy punch in a reduced herbal sauce.

Enjoy a Japanese variation of the dry dish with the Dry Pork Belly Bak Kut Teh Sanuki Udon (RM25), which includes stir-fried udon from the Kagawa Prefecture with pork belly, yellow onions, dry chilli and spring onions. If you love the Dry Bak Kut Teh, perhaps you can give this a try.

En Yeoh’s Bak Kut Teh also offers other varieties of its dishes, including the Claypot Assorted Supreme Bak Kut Teh (RM105), Claypot Dry Assorted Supreme Bak Kut Teh (RM108), Pork Shank Bak Kut Teh (RM30), Claypot Dry Assorted Seafood (RM60), Claypot Dry Grouper (RM48), Claypot Dry Lala (RM45), Claypot Dry Prawns (RM48), Braised Pork Tendon (RM40), Braised Sea Cucumber (RM80), Braised Baby Abalone (RM70), and a variety of à la carte bowls.

As for the side dishes, there is the hefty En Yeoh’s Signature Braised Pork Knuckle (RM65), ideal for sharing between two pax. Other dishes include Pork Sweet Intestine (RM20), Pork Layered Intestine (RM20), Chicken Feet (RM18), Meatball (RM10), and Japanese-inspired Shimeji Mushroom (RM10).

Adding to the variety are the fried snacks, perfect for bar grubs for evening drinks too, like Nanban Tori Karaage (RM20), a popular Japanese dish featuring succulent fried chicken with a sweet and sour Nanban sauce, as well as their Crispy Fresh Prawn Cake (RM16), Fried Baby White Prawn (RM18), and the Dough Fritters (RM4) to soak up the soup.

En Yeoh’s Signature Edamame (RM18) is also a must-try, with dried cuttlefish infused into the edamame for that deep umami richness.

Complete the meal with some perfectly paired staples, including En Yeoh’s take on mee sua, Soumen (RM6) – featuring Japanese white wheat noodles in herbal broth or Japanese Scallion Rice (RM4) – steamed rice fragranced with scallion oil. The Soumen is a must-order for me!

Adding the luxurious Bak Kut Teh Lava Egg (RM5) to the meal can also elevate the dining experience. A good appetizer while waiting for the Bak Kut Teh dishes to arrive.

To warm the soul, enjoy a wide range of teas – including Japan’s Genmaicha (RM3 per cup), green tea leaves blended with roasted, popped brown rice, and Hojicha (RM12 per pot), a green tea known for its reddish-brown colour and toasty, nutty, caramel-like flavour. For Chinese varieties, diners can choose their pot of teas ranging from the classic Pu Er Tea (RM9) to the more premium Royal Red Robe (RM12).

To satisfy a sweet tooth, enjoy the recommended Momo Sorbet (RM8), a Japanese peach sorbet that provides a cooling, fruity finish to the meal. For a richer flavour, the Goma Ice Cream (RM8) is a black sesame dessert with an indulgent, nutty depth. If you prefer something stronger, the Moutai Ice Cream (RM12) and Haizhilan Ice Cream (RM12) are ideal choices, offering a sweet finish with a subtle kick of alcohol.

Oriental Osmanthus, a fragrant and refreshing cocktail made with Kakubin whisky, delicately sweet Osmanthus flower, and a fizzy soda top-up, creating a perfect balance of floral notes and crisp effervescence.

Lychee Maotai-tini, a rich and aromatic Moutai Chun, balanced with the sweetness of lychee liqueur, a splash of lemon juice for zesty freshness, and a soda top-up for a light, bubbly finish with lychee garnish.

At En Yeoh’s Bak Kut Teh, the traditionally rich Bak Kut Teh broth is also served in cocktails. Warm Your Heart and Stomach (RM25 for 2 to 4 pax) with friends and family, a warm cocktail featuring herbal Bak Kut Teh broth, Moutai Chun and Nu Er Hong. It blends rich and earthy flavours with the aromatic warmth of traditional spirits for a comforting, bold experience. Sino Miso (RM25), on the other hand, is a mix of Moutai Chun and Nu Er Hong with a touch of white miso and elderflower syrup, garnished with crispy seaweed. Take a sip of the Oriental Osmanthus (RM28), a fragrant and refreshing cocktail made with Kakubin whisky, delicately sweetened with Osmanthus flowers and a fizzy soda top-up.

Here comes the best part, to celebrate its grand opening, En Yeoh’s Bak Kut Teh will be offering a special Buy 1, Get 1 Free promotion: when you purchase the Signature Assorted Claypot Bak Kut Teh (RM25), you will receive the Claypot Japanese Paitan Pepper Pork Collar, Pork Ribs and Stomach Soup (RM25) for free.

This limited-time offer will be available from 19 to 25 January 2026 and applies to the single-serving (1 pax) option, giving diners the perfect opportunity to experience these reimagined bak kut teh flavours during the grand opening week.

If you would like to know more info, you can visit En Yeoh’s Bak Kut Teh’s website, or Facebook and Instagram for more updates.

.: Peace Out :.