31-year-old business from a two-week course

Chia Siwe Ling, 65, went into apprenticeship with a Bak Kut Teh sifu in Klang when his joss-stick factory burnt down 31-years-ago and he did not give up.

The apprenticeship was only two weeks but this was enough for Chia to pursue and turn it into a thriving business till today.

Now, he is proud that in Kluang, his Bak Kut Teh shop is one of the favourites not only amongst the locals but to those as far as from Singapore.

His children runs the business now and he chips in on Sundays when they are shorthanded due to the overwhelming response.

The 31-year old business.
A customer's delight.
The secret is in the sauce, a mixture of black sauce, chillies and a secret ingredient..
Yow Char Kwai is a must with the dish.
Taken either with white or brown rice.
Brimming with customers.
Vegetables and bean curd skin are supplementary.
Breakfast or lunch...the crowd is always there.
Situated in Taman Kluang Baru.
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