September 8, 2019 Melaka



“Claypot Bak Kut Teh” is all the while among our nation’s No.1 Chinese local delicacy eatery selection which been famously practised in Malaysia & Singapore since early 19th century, a kind of extended herbal pork soup (bak kut teh) being served boiled in claypot most wanted by all the locals and visitors that presented by carriers everywhere on respective recipes. Here in the middle southern nation, we found and being successfully recognised among the best recommended Claypot Bak Kut Teh “Hakka” running in families at the state of Malacca. Having great positive response from the market recently.

The Singapore born Madam Chin Siew Moy (born 1971), was the initial founder, together with her daughter Ms. Lau Ching Yee (Malacca, born 1994), younger brother Mr. Chin Chong Boon (Malacca, born 1973) and cousin brother Mr. Yap Keng Fui (Malacca, born 1973) all are the families immediate owners of this best recommended Claypot Bak Kut Teh eating place “Kedai Makanan & Minuman Hakka” running at Ayer Keroh, Malacca serving their home recipe on claypot herbal pork soup and other homemade hakka’s cuisine selections to the locals & visitors all under a roof.

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The founder cum owner Chin Siew Moy, who at her age of 48 years old currently, all the while having interest in eatery & wishing to expose in the f&b industry, also with vision to have her very own eating place running in a families locally and foreseeing the market opportunity in the f&b industry. Added with circumstances enabled Siew Moy in year 2011 bodied-up with a friend of her (who holding chinese herbal pork soup recipes) then successfully established their very first own Bak Kut Teh Restaurant officially named it the “Kedai Makanan & Minuman Hakka” along Jalan Air Keroh Lama, Malacca. Leading by her cousin brother Yap as the restaurant’s main chef, and fully assisted by daughter Ching Yee and younger brother Chong Boon presenting their signature Claypot Bak Kut Teh to the market. Finally being recognised among the best in town by the F&B E-Media for the year 2019 in the middle southern nation.

In this Hakka Bak Kut Teh eating place, the owners’ very first top recommended in menus surely will be their famous home recipe “Hakka Claypot Bak Kut Teh” which most wanted by all the locals & visitors. Home soup base boiled about 2 hours in-house with more than 5 chinese herbals mixture, mixed into pork offals (such pork ribs, belly, intestines & stomach), then served boiling hot in claypot sided with beancurd sheets & veges (additional options of mushrooms & meat balls on customer’s request) will brings an authentic pot of their Hakka Bak Kut Teh eatery that you must have a try when reached Malacca. Especially the tasty herbal soup swallowed into mouth and the pork’s freshness bites that you cannot aside here.

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Secondly will be their signature Hakka recipes of “Braised Pork Trotter”, which also among the restaurant’s daily top seller favourite by their regulars from the beginning. Local fresh pork legs (trotter) commonly selected, cleaned and braised for about 1&half hours with their herbals mixture into dried chilli, garlic & spices, then served boiling hot in claypot will brings excellent salty pork trotter’s bites texture and the nice natural pork’s collagen from the long hours braised itself that you will never regret after tasted here.

Another will be the Hakka’s delicacy eatery of “Rice Wine Chicken”, which like by most of the locals all the while. Fresh chicken whole leg commonly prepared in cutted pieces, then fresh cooked 15 minutes in claypot with homemade chinese rice wine, mixed into black fungus & ginger shredded, and finally served in boiling hot (in claypot) will brings another delicious rice wine & ginger tasty chicken soup of eatery that you will neither found the same nor better elsewhere in town.

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Moreover, the owners also introduced their very special all time favourite recommended homemade “Hakka Style Stewed Pork” or locally known Dong Po Rou which wanted by the visitors recently. Pork belly prepared in huge cube pieces, deep fried then followed by 1&half hours stewed/braised in their herbals & spices mixture, and finally served sided with peanuts and topped onto celery leaf shredded will brings unbelievable smooth pork meats texture and exotic salty sweet taste of Dong Po Rou that you really cannot missed when stepped into this best recognised Claypot Bak Kut Teh Restaurant “Kedai Makanan & Minuman Hakka” in the state of Malacca.




Address: Batu 6,

Jalan Air Keroh Lama,


75450 Melaka,



Business Hours: 8:30am to 2:00pm (Daily)

(Closed on Monday)



Comments (1)


  1. Agnes says:

    Braised Pork Trotter surely the best, strongly recommended !

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