While Ipoh isn’t widely recognised for it’s Bak Kut Teh, one shop named Yum Yum Bak Kut Teh located in Jalan Pasir Puteh is the obvious in anomaly in this regard. The restaurant is the brainchild of Wong Mun Ken (often referred to as Master Wong), who took over his friend’s Bak Kut Teh stall after many years as a shoemaker. He started out in 1999 and operated Yum Yum Bak Kut Teh from a rented stall in a coffee shop located in Pasir Pinji, Ipoh. As his Bak Kut Teh gained popularity among his customers and a strong customer-base had been built, he located his business to the present shop at Shatin Park in 2004 for convenience sake and with customers’ encouragement.
When it comes to the Bak Kut Teh served here, Master Wong is a firm believer of having to constantly keep up with the people’s demands and expectations. As such, he has a number of other variations of Bak Kut Teh that turn the classic porcine dish on it’s head. The one that stands out is the semi-vegetarian Bak Kut Teh, which has an absolute absence of pork outside of the quintessential herbal pork broth already used in Bak Kut Teh. In place of the pork pieces, the claypot contains ingredients such as bean curd, golden mushrooms and bamboo fungus. Sticking to his philosophy, the restaurant also serves other Chinese dishes to provide more choices to his customers such as steam garupa fish head, and sour and spicy pig trotters.
So if you’re looking to enjoy a pot of Bak Kut Teh in Ipoh that has even impressed the folks from Klang, look no further than Yum Yum Bak Kut The.