This had to be the furthest we ever ventured for Bak Kut Teh and the queues were insane - first, you have to jostle for a table, make orders with your selection of fish and the wait continues. Hin Hock specializes in steamed fish and bak kut teh which is different from the usual BKT stalls I am familiar with.
What fishy business is going on?
There are various types of fish to select from and depending on your group size, recommendations will be made at point of order.
This was not steamed but boiled, judging from the way the workers were pulling the cooked fishes out of a large pot - I could be wrong though but the fish was somewhat overcooked resulting in a rubbery texture. I loved the fried garlic sauce they doused it with.
Bak Kut Teh
Made with a herbal dang gui broth, I could just drink this all day long and pork ribs and belly were tossed in. A hotpot meant for everyone since the ribs and belly would appeal to different diners. I particularly enjoyed dipping my meat pieces in their chilli in dark sauce and diced onion condiments.
They had a number of greens available and we had them blanched with a fried garlic dressing.
Insanely popular, I would return for the BKT, maybe not the fish.
A stone's throw away from the BKT store was a dude selling durians from his boot. This, is truly the village life that I may never get in Singapore.
Kedai Bak Kut Teh Hin Hock 兴福肉骨茶
Jalan Dato Mohammed Seth, Tampoi, Johor Baharu
08:30am to 3:30pm (Mondays off)