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<\/a><\/p>\nThe 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 \u201cKedai Makanan & Minuman Hakka\u201d along Jalan Air Keroh Lama, Malacca. Leading by her cousin brother Yap as the restaurant\u2019s 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.<\/p>\n
In this Hakka Bak Kut Teh eating place, the owners\u2019 very first top recommended in menus surely will be their famous home recipe \u201cHakka Claypot Bak Kut Teh\u201d 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\u2019s 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\u2019s freshness bites that you cannot aside here.<\/p>\n
Secondly will be their signature Hakka recipes of \u201cBraised Pork Trotter\u201d, which also among the restaurant\u2019s 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\u2019s bites texture and the nice natural pork\u2019s collagen from the long hours braised itself that you will never regret after tasted here.<\/p>\n Another will be the Hakka\u2019s delicacy eatery of \u201cRice Wine Chicken\u201d, 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.<\/p>\n Moreover, the owners also introduced their very special all time favourite recommended homemade \u201cHakka Style Stewed Pork\u201d 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 \u201cKedai Makanan & Minuman Hakka\u201d in the state of Malacca.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n