June 12, 2016 Kuala Lumpur



As known by the world, the Pork Herbal Soup or locally known “Bak Kut Teh” is the no.1 famous local Malaysian’s chinese top delicacy eatery taken since nearly a decade ago, recently being the most wanted by the visitors when reached our country.  Here in the Pudu, the first being recognised as the best renowned “Yik See Ho Bak Kut Teh” established since 1971 been generation passed onto 3-generation on-going at Off Jalan Pasar (Pudu).

The local originated Mr. Wong Teck Heng who born in year 1959, and younger brother Mr. Wong Teck Tong (born 1971) both are the recent owners, as 2nd generation, of this well known “Restoran Bak Kut Teh Yik See Ho” in Pudu running into 45 years serving father’s home recipe pork herbal soup to the locals public.  Today being assisted by Teck Heng’s son Wong Boon Keong (born 1982), to be the 3rd generation.

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The founder, late Mr. Wong Tion Chui (1937-2011) who been stepped into the f&b industry began his very first roadside food stall at Pudu in year 1971 introducing his homemade bowl bak kut teh named “Yik See Ho”.  After 17 years in 1988, he successfully expanded into very owned 1st eating house along Off Jalan Pasar, Kuala Lumpur started to serve his bak kut teh either in bowl or claypot named “Restoran Bak Kut Teh Yik See Ho”

While the 2nd generation, also recent owner Wong Teck Heng who at his age of 57 years old currently, touched the career since kids helping parents in the restaurant been took over the family career in year 1991.  Being assisted by younger brother Wong Teck Tong, who stepped into the industry since his age of 13th years old helping in family’s eating house.

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In Yik See Ho, the owners’ first top recommended in menus surely will be their father’s (founder) recipe Bak Kut Teh Soup.  Soup base boiled few hours with their secret 8 chinese herbals mixture together with porks internals such intestine, stomach etc and spare ribs, meats, tails, trotter, belly pork brings authentic delicious pork herbal soup served either in bowl or claypot on customer’s request you must try when reached Pudu, Kuala Lumpur.  Especially the herbal soup taste itself when swallowed and the meats texture in bites.

Secondly will be their Dry Bak Kut Teh, which among the restaurant’s signature favourites by the regulars nowadays.  Mixtures of pork ribs and belly, or other combination options by customer, stir-fried with their in-house recipes mixed into their bak kut teh soup base, dried chillies, dried cuttlefish, garlic and long beans, then served boiled in claypot brings salty, sweet & slight spicy taste you will never regret after tasted.  Neither found better elsewhere in town, according to the owners.

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Another will be their Black Vinegar Pork Trotter, also recently the restaurant’s daily top seller.  Local fresh pork trotter selected, braised about 40 minutes with their 6 ingredients mixture recipe, added into matured ginger slices brings exotic sweet & sour taste you cannot aside.  Especially the trotter meat’s texture in bites, to be the best in town.

Also, as side order, you should try their nearly half decade herbal soup boiled dried beancurd which commonly seen on every single table in the restaurant you cannot missed when stepped into this 45 years history, 3-generation “Restoran Bak Kut Teh Yik See Ho” at Pudu, Off Jalan Pasar, Kuala Lumpur.



Address: No. 20,

Jalan Landak,

Off Jalan Pasar,

55100 Kuala Lumpur.


Business Hours: 12:00pm to 11:00pm (Daily)

(Closed on Monday)



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