Botitle Bak Kut Teh — Restaurant in Kuala Lumpur

I’ve been a fan of this place for quite a few years now, but sadly, I have to say that the bak kut teh I had recently was a big disappointment. The soup, which used to be rich, flavorful, and aromatic, has really lost its charm. Three years ago, I could count on the depth of the broth, the tender meat, and the herbal fragrance that would leave you craving for more. But this time, the soup was weak, lacked the usual complexity, and just didn’t have the satisfying punch I remembered.

It felt like the taste had become watered down, and the signature herbal spices weren’t as prominent. Even the texture of the meat wasn’t as tender as before. It’s disappointing to see a once-great dish lose its quality over time. I’m not sure if it’s due to a change in the recipe, ingredients, or simply a decline in the standards, but the bak kut teh is no longer the satisfying meal it once was.

While I still enjoy the idea of this dish, I’m afraid I won’t be coming back as frequently unless there’s an improvement. I really hope the restaurant takes notice of the change in taste and returns to the quality it...

The vibe here is old-school, with friendly service and hardly any décor. The star of the show is their traditional herbal Bak Kut Teh, served piping hot in a claypot. The broth is thick, earthy, and deeply aromatic .You can choose between pork ribs, lean cuts or fatty belly, intestine or pork stomach. Pair it with their fragrant shallot rice—cooked with lard for that old-school richness. The restaurant also offered yam rice which is quite tasty. They also offer: • Dry Bak Kut Teh: Stir-fried with dark soy sauce, dried chilies, and garlic. Smoky, spicy, and slightly caramelized. • Braised Pork Belly: Slow-cooked, served with thick gravy that’s perfect over rice. • Youtiao (Chinese crullers): Crispy on the outside, fluffy inside—ideal for dipping into the bak kut the soup.. • Tau Kee (Bean curd skin): Absorbs the herbal broth beautifully, adding texture and depth. • Steamed kampong chicken. . Braised pork . and the standard Yau choy Expect to spend around RM50–60 for two, including drinks. It’s slightly on the pricier side for a casual meal, but they are generous...

Not sure if it just wasn’t our day, or their quality isn’t there…

The soup was bland, the vegetables lacking any oyster sauce, aka bland

The meat, decent but wow bland too…

Are we expected to eat with plenty of chilli paid and raw garlic to give it taste?

Anyways the cut of meat and portions were decent. The saving grace was that they serve freshly fried Yeow Char Kwai, that was great!

Drinks was unfortunately meh too.

Don’t come on a weekend night, car park can be super jam… there isn’t enough for such a large complex.

Give it a try, since there are only 2 Bak Kut Teh place in this area. If you don’t get your fill just head across the road.

Only the front inside portion has air...