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Established in November 2024 as a collaboration between Yeoh Tow and the En Group, this brand draws on the heritage recipes of the founder to serve delicious and authentic dishes.
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The highlight here is the claypot pork bone and herb soup / broth, simmered with over 15 premium herbs including star anise, angelica root, wolfberry / goji berries, dangshen / codonopsis, licorice root, and garlic. The result is a rich yet balanced soup / broth, warm with herbal earthy bitter savoury sweet flavour.
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Garnished with 4 tender pork cuts (pork belly, pork rib, pork collar, pork trotter) which have meaty savoury salty flavour, 2 bouncy mushrooms (shiitake, button) with vegetal earthy savoury sweet flavour, spongy tofu puffs with grainy sweet savoury flavour, crisp lettuce with vegetal sweet flavour, and crisp fried tofu bean curd sheets with grainy salty savoury flavour.
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Bak Kut Teh
En Yeoh's Bak Kut Teh
@ Changi City Point, 5 Changi Business Park Central 1 #B1-30
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

A higher-end dish but still less than $15. Damn awesome. Herbal soup and lots of ingredients, like giant dumplings, shellfish, fishcakes, mushrooms. So comforting.

Very different from Singapore. The items varied, which is normal, but still interesting. Nice soup and even better ccf, because the curry was drinkable.

After a lacklustre Hokkien mee the night before, I was on a mission for redemption.

These thick, springy noodles were coated in a luscious dark soy sauce, each bite bursting with umami and an intense wok-hei that deepened the flavour. Crispy lard bits added crunch and indulgence that brought layers of savoury goodness. A spoonful of sambal sealed the deal 》RM15 / Small

》RM12

Revisited after two years, and while still enjoyable, it didn’t quite hit the same highs. The Lala Noodles remain comforting, with a fragrant broth of ginger and yellow rice wine, but the depth of seafood umami was noticeably lighter. The lala clams were fresh but not as plump, making the overall experience feel less indulgent than before.

Ordered some dim sum as sides, but they were pretty standard and nothing wow-worthy. The braised chicken feet, siew mai, and steamed pork ribs were decent enough, but lacked the standout factor to make them a must-order.

Lala Noodles 》RM18
Chicken Feet 》RM9
Siew Mai 》RM8.50
Pork Ribs 》RM9

Honestly a bit disappointed. Only the BBQ wings and belachan kang kong stood out. The Hokkien mee lacked the rich, dark flavour it should’ve had. Satay was dry and tough, and the salted egg sotong strangely tasted sweet. Stingray was thin, dry, and wasn’t grilled with any chilli — belachan was just served on the side. Overall, overpriced for the quality.

Grilled Stingray 》RM42
Satay 》RM18 / 10 Sticks
Salted Egg Fried Sotong 》RM25
BBQ Chicken Wings 》RM4.50 / Pc
Signature Hokkien Mee 》RM19 / 2 Pax
Belachan Kang Kong 》RM16

》RM15 / Medium

A hot and peppery broth that delivers instant warmth from the inside out. The tender pig stomach soaks up all that bold, pepper-infused goodness, making each spoonful both comforting and addictive. Definitely should’ve gone for a bigger portion. This one’s worth the extra ladle 》RM12 / Small

Charcoal-cooked to perfection, this claypot rice has crispy edges, juicy marinated chicken, and a rich smoky aroma that makes it seriously satisfying. The Chinese sausage adds a sweet-savory depth, while the salted fish brings that extra umami boost. A comforting, flavour-packed meal but expect a queue during peak hours 》RM28 / Big

Fish v tender. More worth it than Tai**. Free 6pc salted egg chicken wing ($18.80) Free flow hot tea & jelly w toppings (fruits/hawflake/raisins/barley/mochi)

Recently dined at Qing Hua Jiao and tried their Combo Set 3 ($65.60), which included the Signature Sichuan Peppercorn Fish, Maggi Fresh Squid, Stir-fried Pork Aorta, and Stir-Fried Royale Chive. We also added the Stir-Fried Cabbage ($10.80) and Spicy Pork Intestines with Fish ($28.80). Overall, it was a flavorful and satisfying meal with some standout dishes.

The Signature Sichuan Peppercorn Fish was the highlight—tender, smooth fish infused with the numbing, aromatic heat of Sichuan peppercorns. Bold and addictive, and leaning more towards vinegary rather than spicy. The opposite could be said for the pork Intestines with fish, which was intensely flavorful and packed with fiery heat.

The Maggi Fresh Squid was another winner, with a perfect balance of chewiness and flavor, enhanced by the umami Maggi seasoning. The Stir-fried Pork Aorta was also surprisingly delicious! I would liken it to a blander squid, with a slightly chewy texture that paired well with the bold seasonings. The vegetable dishes were fresh and fragrant, providing a nice contrast to the heavier dishes. Our preference was definitely the cabbage though, just so addictive!

The service was efficient, and the ambiance was casual, making it a great spot for a hearty, flavorful meal. However, not sure if it was the spiciness or the poor air conditioning, but all of us were sweating by the end of the meal! the free ice jelly dish (with unlimited toppings!) definitely saved us here.

If you’re a fan of Sichuan cuisine or love bold, spicy flavors, Qing Hua Jiao is definitely worth a visit.