Sin Kee Bah Kut Teh Restaurant — Restaurant in Borneo

We first discovered this bak kut teh shop while exploring the night market. There was a long queue of customers, which immediately caught our attention. We couldn’t try it that day as we were already full, but we made a note to visit later. Finally, we came back, and it was still as crowded as before. Luckily, we didn’t have to wait long. A staff member asked for the number of people in our group, and we were seated right away. Once seated, we placed our order with an uncle (probably the owner). We decided to try both the soup and dry versions of bak kut teh. For the soup version, we ordered a small portion (RM16), and for the dry version, we also went with a small portion (RM18). Additionally, we ordered a small plate of yau mak (RM10), a bowl of rice (RM2), some youtiao (RM2), and a glass of iced Kit Chai (RM4). The soup bak kut teh had a flavorful broth and included pork belly, lean meat, and pork balls, as we chose to exclude innards. While we found the soup delicious, the inclusion of pork balls was a bit unexpected for us, as it’s not something we’re used to seeing in bak kut teh in Peninsular Malaysia. It was still tasty but felt a little unusual. The dry bak kut teh, on the other hand, was fantastic and became our favorite! It included pork belly, lean meat, pork stomach, and pork balls. The addition of string beans was a pleasant surprise, as we’re more accustomed to okra (lady’s fingers) being used in Peninsular Malaysia. The combination of the flavorful sauce and tender pork made it a must-try dish. The yau mak was simple but perfectly cooked and paired well with the meal. As for the Kit Chai, it was undoubtedly the highlight among the drinks. The tangy and refreshing lime flavor helped cut through the richness of the bak kut teh, making it the perfect companion to the meal. Unfortunately, the youtiao didn’t impress us. It was dense and doughy with a strong floury taste, unlike the light and crispy texture we’re familiar with in Peninsular Malaysia. When we asked the uncle about it, he explained that this is the typical style of youtiao in Sabah. While we appreciated his honesty, we felt it didn’t pair well with the bak kut teh. One detail we really liked was the self-serve garlic and chili. It allowed us to adjust the flavors to our liking, which was a thoughtful and convenient touch. We arrived at around 6.45pm, and the total bill came to RM52. The restaurant environment was pleasant, and despite how busy it was, the service was excellent. The uncle who took our order was very friendly and patiently answered our questions. Overall, we enjoyed the dry bak kut teh and Kit Chai the most. The service and flavors were great, making this a place we’ll definitely revisit—but we’ll probably skip the...

If you're in Kota Kinabalu and craving a heartwarming, herbal-rich broth, Sin Kee Bah Kut Teh is a must-visit. Known for their flavorful and aromatic bowls of Bah Kut Teh, this spot delivers a truly satisfying experience.

We tried their best-selling Claypot Bah Kut Teh, and it did not disappoint. The broth was packed with deep, herbal flavors—rich yet not overpowering. The pork was tender, absorbing the essence of the slow-cooked broth, while the mushrooms and tofu soaked up every bit of that comforting umami goodness.

For a more intense, savory bite, the Dry Bah Kut Teh was an absolute delight. Stir-fried with dark soy sauce, dried chilies, and a mix of spices, the pork had a bold, caramelized flavor with a slightly smoky touch. It was perfect with a bowl of white rice, letting the sauce cling to every bite.

To balance out the richness, we ordered a side of Choy Sum, which was fresh and lightly seasoned, adding a refreshing contrast to the meal.

With generous portions, a well-balanced blend of herbs and spices, and a cozy, no-frills ambiance, Sin Kee Bah Kut Teh is a great spot for anyone looking to enjoy an authentic and comforting Malaysian dining experience. Definitely a place...

My family and I both got the dry and the normal bah kuh teh (肉骨茶) “rou gu cha” and I liked them both but didn’t LOVE them. I just feel that for pork belly, the consistency should be a little softer. I feel I shouldn’t even have to use my teeth to eat it…also there was only 1 rib in my dry BKT and too much intestine/stomach… anyway, thats just my opinion. I’m used to really tender pork belly. The flavor of the dry pot was so so. I see a couple of local foodies also complaining about the lack of meat and mostly fat.. I’m okay with that because I workout a lot haha. But I can see how it would be off putting to a normal person. The food came out literally in 3 minutes after ordering and we were the only ones in the place . You will see that there’s two locations right next to each other, one is more indoors, one is more open air seating. We went to the completely enclosed indoor one and nobody else was there. It was nice because it was air conditioned during mid day. I also suggest the...