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Yeoh’s Bah Kut Teh started in 1990 as a family run store back in the canteen of Hokkien Association Klang. Its owner Mr. Yeoh, fondly known as ‘老杨 (lao yang)’ to many of his friend learned about the Bah Kut Teh preparation from one of his old friend.

Over the years, Yeoh seeks to improve on Bah Kut Teh preparation by listening to customers’ feedback and making improvisation on the recipe. After years of continued enhancements, Yeoh finally managed to produce his unique version of Yeoh’s Bah Kut Teh.

Since then, the name of this little place soon spread through the local food scene and some even reached foreign shores. With its unique taste and comfortable environment, Yeoh’s Bah Kut Teh has become the top choice for many foreign expatriates. Many local and foreign media have also talked about this place in the writing, through travelogue, food reviews and even travel guides.

In 2004, Yeoh’s Bah Kut Teh made headlines by preparing a Bah Kut Teh feast for about 600 foreign and local delegates in the Klang Hokkien Association Hall in conjunction with Chinese Chamber of Commerce Global Conference.

In 2005, a regular Hong Kong customer approached Yeoh with an initiative to start a franchise business in Hong Kong. After some careful planning, Yeoh’s Bah Kut Teh managed to open its first specialty restaurant in Hong Kong. Today, it operates two restaurants in Hong Kong and plans to expand further.

Never resting on its laurels, Yeoh continue to add on to his menu. Yeoh’s signature dishes include special braise pork knuckle and the signature Yeoh’s Big Bone. These two dishes have gained popularity and have become best sellers in the restaurants.