January 2, 2018 Restaurants



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 Taman Johor Jaya, we have successfully discovered and recognised the Bak Kut Teh specialist “Restoran H&G” operated by the two partners, Mr. Kok and Ms. Lim.

Mr. Kok Jia Huei and Ms. Lim Yong Mi are the owners and founders of “Restoran H&G”. Together they have been operating this Bak Kuh Teh restaurant since 2009. It has received positive response from the regulars for its delicious Bak Kut Teh.

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Mr. Kok Jia Hui was born in 1971 at Muar, Johor. Before stepping into the F&B industry at the age of 38, he worked as a mechanical worker. Wanting to become a bak kuh teh chef, he took a big step to open the “Restoran H&G”, abandoning his long term career as a mechanical worker. He started everything about making bak kut teh from the scratch without any guidance and time had made him become more experience in it.

Ms. Lim Yong Mi (born in 1972), the partner of Mr. Kok, originated from Muar as well. She first stepped into the F&B industry when she was 37 years old, providing assistance to her partner in “Restoran H&G”. Before that she worked at a beauty parlour but later changed to help her partner in his restaurant.

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The first recommended food in “Restoran H&G” is the “Bak Kut Teh”. The owners use 15 ingredients to prepare the soup base. The main ingredients include chinese herb (Osmanthus), pork bones, onions, pork, tofu puffs and other herbs. It takes at least one and hour half to cook the soup base. The soup has a strong herb and savoury taste and the texture of the pork is chewy and soft.

The second recommended food is “Dried Bak Kut Teh”. This herbal bak kut teh contains dried chilies, ladies’ fingers, dried cuttlefish and herbs. It takes half an hour to cook these ingredients from raw to table. The cooked herbs have now mixed into the pork and, when eaten, bring out a savoury and herbal taste.


The owners also recommended the “Vinegar Pork Leg”. The mixture of ingredients includes vinegar, ginger, sugar and pork leg. The process starts with frying the mixture and ends with steaming the pork leg and it takes around 40 minutes before it is ready to be served. This pork legs have a strong vinegar flavour and the chewy pork legs make the whole dish the regulars’ favourite.


Besides that, the owners also introduced their “Curry Fishhead”. The curry broth has at least 8 ingredients including coconut milk, chilies, cabbage, ladies’ fingers, long beans and tofu skin. The mixture is fried for some time and the fish is then steamed together for 15 minutes. The fish has a spicy and sweet taste and the texture of the fish is soft and creamy.


Last but not least, the owners also recommended their “Otak Fried Egg”. The owners only use the famous and delicious otak from Muar. The Otak is fried together with the eggs and it is ready to be served. The savoury otak is delicious and not commonly found in Johor Bahru.

Our Bak Kut Teh specialist “Restoran H&G” serves not only Bak Kut Teh but also other food such as Curry Fishhead, Vinegar Pork Legs and Otak Fried Egg. Come and pay a visit to this restaurant at 125, Jalan Bakawali 50, Taman Johor Jaya.


Restoran H&G

125, Jalan Bakawali 50,

Taman Johor Jaya,

81100 Johor Bahru, Johor


Operating hours : 11.30am – 12.30am

( Closed on alternate TUESDAY )




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