June 11, 2016 Kuala Lumpur



As commonly known by everybody, “Bak Kut Teh” or Pork Herbal Soup is the best top chinese’s delicacy eatery in Malaysia since nearly decade ago.  Nowadays being one of the tourist’s (who takes pork) must try favourites selection when reached our land Malaysia.  Here at Imbi, Kuala Lumpur we found and being firstly recognised the best recommended “Yuk Yat Bak Kut Teh” running by Phang’s 2nd generation, established since end 1970s.

The local originated Mr. Phang Kat Keong, the 2nd generation, who born in year 1966 together with wife Ms. Choo Gai Ling (born 1969) both are the recent immediate owners of the recommended “Restoran Yuk Yat Bak Kut Teh” along Off Jalan Imbi, Kuala Lumpur continue presenting family’s home recipe pork herbal soup to the locals and visitors under a roof for more than 40 years from beginning.

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The founder late Mr. Phang Yew (Keong’s father), 1940-1993, who formerly in Transportation Industry later-on had founded and began his homemade bak kut teh since end 1970s at his nearly 40th of age running roadside food stall along Old Klang Road, Kuala Lumpur named “Yuk Yat” for about two year, then moved to Pudu and in year 1980 been stayed a food stall at Imbi, Kuala Lumpur for another 10 years.

Subsequent to the great response and in order to expose further, founder late Mr. Phang Yew successfully established his very 1st and owned restaurant registered as “Yuk Yat Bak Kut Teh” at Imbi in year 1990, being assisted by wife Madam Tham Mew Kee and son introduced his very home recipe pork herbal soup and other signature menus to the market.

While the current owner, cum 2nd generation Phang Kay Keong who at his age of 50 recently, been touched the career since kids helping parents in their food stall then fully stepped into the industry at his 15th of age assisting parent in the restaurant.  And later-on in year 1995 took over the responsibility to continue family’s career as 2nd generation, also being assisted by wife Gai Ling untill today.

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In Yuk Yat Bak Kut Teh, the owners first top recommended in menus surely will be their founder’s recipe Bak Kut Teh Soup (pork herbal soup).  Soup base boiled at least 2 hours with about 10 chinese herbals mixture, then into pork bones, meats and internal parts, such spare ribs, pork belly, trotter, tail, intestine, stomach etc served either in bowl or claypot you must try when reached Kuala Lumpur.  Taken sided with garlic and chilli shredded will be the best matching taken by locals in town, also the herbal soup taste swallowed into mouth and all the meat’s texture in bites.

Secondly will be their Drunken Chicken or locally known “Rice Wine Chicken”, which among the restaurant’s signature like by their regulars.  Local feeded chicken or garden chicken on request will be selected, prepared in cutted pieces, cooked with their homemade rice wine, mixed into ginger and ‘gei chi’ then served boiled in claypot brings authentic soup taste and fantastic eatery you will never regret after tasted.

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Another will be the recent owner Keong’s newly introduced AgarWood Bak Kut Teh or known “Keong’s Bak Kut Teh”, which only in this Yuk Yat neither found elsewhere.  Soup base boiled 2 hours with more than ten herbals mixture, added into ‘AgarWood’ herbal and cooked commonly with spare ribs brings healthy and the 1st in Malaysia you cannot missed when stepped into this 2-generation nearly half decade “Yuk Yat Bak Kut Teh” restaurant at Off Jalan Imbi, Kuala Lumpur.



Address: No. 19B, 21B, 23B & 25B,

Jalan Medan Imbi,

Off Jalan Imbi,

55100 Kuala Lumpur.


Business Hours: 7:00am to 7:00pm (Daily)


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