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<\/a><\/p>\nPang Chin Tuck who at his age of 57 years old currently, who initially stepped into the f&b industry and touched the bak kut teh field in year 1983 at his 25th in Labis running his restaurant named “Tong Heng”(pronouns) selling economic rice and bak kut teh for about 5 years, then carried with only his home recipe bak kut teh began in 1988 running a no name food stall in Labis reached 2003.<\/p>\n
Subsequent to the great positive response from the Labis locals and visitors from everywhere enabled Pang Chin Tuck exposed into his very 1st bak kut teh specialized restaurant in year 2003 named “Tian Tian Bak Kut Teh”.\u00a0 Later-on moved to Segamat, Johor continued his exposure in the industry at Taman Genuang Perdana officially registered as “Kedai Makan & Minuman Tian Tian Lai” and being recognised as one of the best bak kut teh in town 2015.<\/p>\n
In this restaurant, the founder’s first top recommended in menus surely will be his famous “Bak Kut Teh” which served in claypot.\u00a0 Herbals soup base boiled an hour with more than 10 chinese herbals mixture, then cooked mixed into pork ribs, belly pork, intestine, stomach etc brings authentic herbal pork soup you must try when reached Segamat.\u00a0 Especially the soup exotic taste itself and the meat’s texture in bites you will like it, neither found elsewhere.<\/p>\n Secondly will be their home recipe Stewed Pork Trotter, among the restaurant’s top seller most wanted by the regulars.\u00a0 Pork trotter stewed an hour with in-house 7 recipe ingredients mixture, then served boiled in claypot brings fantastic sweet & salty taste you will never regret after taken.\u00a0 Natural collegen from the trotter tendon after braised and excellent bites texture into mouth favourites by most of their visitors.<\/p>\n Another will be wife Ahr Liew’s recipe Garlic Fried Potato Leaves, also one of the must order dish in the restaurant.\u00a0 Local fresh planted potato leaves, stir-fried with garlic looks simple but taste the best you will like it.<\/p>\n Moreover, their Braised Chicken Feets also among the signature on limited serves daily.\u00a0 Chicken feets prepared in deep fried, braised 2 hours with their 6 ingredients recipe mixtures, then cooked added into ground nuts brings an authentic traditional chinese eatery favourites by their customers.<\/p>\n Nonetheless, the founder Chin Tuck also take the opportunity to introduce his Rice Wine Chicken prepared with in-house homemade rice wine, cooked with ginger and sesame oil, then served boiled in claypot brings exotic taste you should not missed when stepped into this “Tian Tian Lai Bak Kut Teh” restaurant at Segamat, Johor.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n