June 7, 2016 Kuala Lumpur



Talking about “Bak Kut Teh”, which is the famous top authentic chinese’s eatery taken nearly decade ago frequently found in Klang or along Old Klang Road in our nation Malaysia all present on respective recipes.  Here in Sri Petaling, Kuala Lumpur we successfully found and recognised the “Bountifull Restaurant” formerly known Old Klang Road Under-Bridge bak kut teh still running in market.

The Pahang originated Mr. Aric Yap Jia Houng who born in year 1985, together with wife Ms. Chris Cho Siew Ling (born 1986) both are the recent owners of the recommended “Bountifull Restaurant” in assisted by Chris’s father Mr. Steven Cho Wai Hong (born 1957) continue introducing their home recipe bak kut teh and signature steamed fish head selections to the locals and visitors in better manner.

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Mr. Steven Cho Wai Hong who at his age of 59 years old currently, was formerly in Entertainment Industry been touched and stepped into the f&b career running his 1st bak kut teh roadside stall with few friends of him in year 2008 known “Ah Wang Bak Kut Teh” for nearly 8 years along Old Klang Road, also well known as “Under-Bridge Bak Kut Teh.

In order to expose further and wishing to continue father’s generation recipe, added with foreseen the great market opportunity in f&b industry, Aric Yap who all the while interested in eatery decided to bodied-up with father in-law established their very first eating house named “Bountifull Restaurant” at Sri Petaling, Kuala Lumpur in year 2015 bringing authentic bak kut teh and other home cooked menus to the public.  Also from the beginning being assisted by Aric’s wife Chris Cho.


In this Bountifull Restaurant, the owner’s first top recommended in menus surely will be their generation home recipe Bak Kut Teh Soup which either to be served in bowl or claypot.  Soup base boiled 1&half hours with 13 herbals mixture mixed into pork bones, meats and internals such spare ribs, pork belly, lean meat, trotter, tendon, intestines, stomach, liver and pork kidney all available on customer’s request you must try when reached Kuala Lumpur.

Secondly will be their home cooked Black Vinegar Pork Trotter, which among the regular’s most wanted.  Local fresh pork trotter selected, braied an hour with their 5 ingredients mixture added into matured ginger brings exotic sweet & sour taste you will never regret after tasted.  Especially the pork trotter meats texture itself in bites and the sauce smoothness into mouth.

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Another signature all the while favourites by the visitors since at old klang road will be their Steamed Fish Head either with ginger paste or assam paste.  Commonly “Sung Fish” head will be favourites by the customers, steamed about 7 minutes to half cooked, then topped with either homemade ginger paste or assam paste steamed for another 10 minutes before served on table you cannot aside.  Authentic taste and fish head freshness to be the best in town, according to the owner.

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Nonetheless, Aric Yap also taken the opportunity to introduce their restaurant’s top seller Special Steamed Black Talapia Fish with Soy Bean Paste which brings fantastic sweet, salty and fish freshness eatery taste you cannot missed when stepped into “Bountifull Restaurant” bak kut teh eating house at Sri Petaling, Kuala Lumpur.



Address: No. 3,

Jalan Radin Bagus 5,

Sri Petaling,

57000 Kuala Lumpur.


Business Hours: 11:00am to 11:00pm (Daily)

(Closed on Tuesday)


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