Restoran Sun Tong Chew Bak Kut Teh — Restaurant in Perak

Ive been coming to this shop since i was a kid. Lovely herbal soup that one couldnt find anywhere else.

I wonder if management was changed because now the people managing are completely different. With an attitude too.

When i visited today, service was slow. And was left ignored for 15 minutes. when asked only did the boss (reluctantly left his chatting partners) come to take orders after a few minutes

Next was asking to add soup. Im not sure if they allow or not allow. Last time when the shop was not expanded. They will always come and add soup themselves without asking!!! Today my mum asked then the person standing in front of us just ignored and walked away. When i asked again i was given a long lecture about how busy he is and why cant i wait. The shop was empty! There was only another table occupied.

Of course we didnt make a fuss, smiled and said thank you. But this is the perfect example of ipoh eateries nowadays. Super high prices and the worst attitude.

If you havent tried it before, you could come to try. The herbal sweetness with a tinge of bitterness couldnt be found elsewhere. Regulars will always come back. But i sincerely feel that the taste of the soup isnt as good as before. Their attitude just...

The taste of the bak kut teh has changed from my prior experience pre-pandemic. The full robust and herbal flavour of before is now a very much lighter soup that is less herbal and less flavourful. Sad that this happened after new investors were brought in and expansion of the shop to an adjoining shoplot.

Service is generally good with quick attention to take your orders and left to eat peacefully after serving. However, previously, they had people checking state of soup levels in the pots and would top up the soup without needing to call attention to it but now they didn't until you called for their attention. Miss that little extra.

The restaurant is roomier with the additional shoplot and that expansion is air-conditioned. Place is clean and bright with well...

STC is my favourite restaurant in Ipoh for bak kut teh. I can't find any other restaurants that serve bkt like theirs (wet and dry). If you notice, their bkt soup actually has a subtle taste of orange peel, which sets them apart from others. When they first started selling dry bkt, it was braised pork leg or soy sauce pork leg which they call it now before they introduced the Klang version in their menu. The pork leg is cooked with dried cuttlefish, giving it a rich savoury taste and I love dunking my yau char kuai into its gravy because of that taste instead of the soup. Given a choice of Klang bkt and STC's, I will without...