In July 2024, nestled along Old Klang Road, Ba Fang Yang Kut Teh opened its doors quietly yet swiftly captured the attention of food enthusiasts. This restaurant is not only celebrated for its one-of-a-kind lamb bone soup “Yang Kut Teh” but also for the remarkable story behind it—one that embodies the fusion of China and Malaysian cultures, much like the backgrounds of its owners. The synergy between owner Low Wei Hong and his wife Zhang Yulin sparked a culinary innovation, blending the flavors of Cantonese lamb brisket pot from China with Malaysia’s beloved bak kut teh style. This resulted in a revolutionary concept—Malaysia’s first-ever “Yang Kut Teh,” focusing on the essence of the broth.

Wei Hong, a non-professional chef, was driven by his love for food and his fondness for the flavors of his wife’s hometown in Jiangxi, China. From this passion, the idea of "Yang Kut Teh" was born.

“The key difference between Yang Kut Teh and lamb brisket pot lies in the broth,” Wei Hong explains. “Locals have a deep love for soups, which inspired me to turn the traditionally sauce-based lamb brisket pot into a soup-focused dish. The most iconic local soup, bak kut teh, stews meat and bones with herbs and spices, creating a richly flavored broth.”

With this inspiration, they transformed the lamb brisket pot into a soup-centered dish, served in clay pots or bowls. This made it ideal for solo diners or family-style meals, providing the perfect portion size for any dining occasion. The fusion of these two culinary traditions led to the creation of Ba Fang Yang Kut Teh, Malaysia’s first-of-its-kind lamb bone soup, symbolizing a nourishing dish that blends China and Malaysian flavors.

The Essence of Yang Kut Teh

Ba Fang Yang Kut Teh’s broth is rich and creamy, often leading diners to mistakenly believe it contains milk. With a smile, Wei Hong shares, “That’s the secret of our recipe!”         

The broth is simmered over low heat for 7 to 8 hours, using a careful selection of 11 herbs and spices. This slow-cooking method and the harmonious combination of ingredients result in a broth that is both deeply flavorful and nourishing. What’s more, Ba Fang Yang Kut Teh uses premium New Zealand lamb, known for its tender, delicious meat that is neither gamey nor greasy—perfectly suited to Malaysia’s tropical climate and local palate.

In addition to the signature clay pot Yang Kut Teh, the restaurant’s must-try dish is the bowl of lamb bones. “Our lamb bones are available in limited quantities each day due to the small supply,” says Wei Hong. He recommends diners use a straw to first savor the marrow, then scoop a spoonful of broth into the bone cavity before enjoying the rich sweetness of the marrow combined with the broth.

Ba Fang Yang Kut Teh offers a true “whole lamb feast,” featuring a variety of lamb dishes, including lamb tripe, lamb neck, lamb belly, and lamb shank. Beyond the Yang Kut Teh, there are also dishes like boiled lamb slices, pan-fried lamb dumplings, and deep-fried lamb meatballs.

For those who don’t prefer lamb, there is an equally delightful option—mixed mushrooms nourishing chicken pot. This dish is made with eight types of premium mushrooms, simmered until their flavors infuse the broth. The result is a fragrant soup, rich with the earthiness of mushrooms and a delicate herbal aroma.

Debunking Myths About Lamb

When visiting a treasure trove like Ba Fang, how can you resist lamb? However, lamb is often misunderstood as being too “heaty” and unsuitable for frequent consumption. This is a common misconception.

 In fact, lamb is warm in nature and has numerous health benefits, including nourishing yin, replenishing qi, aiding digestion, and warming the body. According to the Compendium of Materia Medica, “Lamb warms and replenishes deficiencies, enhances qi, stimulates the appetite, improves health, nourishes the kidneys, brightens the eyes, and treats coldness and exhaustion.” Furthermore, the herbs and spices used in Ba Fang Yang Kut Teh are also warm in nature, so diners need not worry about feeling overly hot after enjoying the dish. On the contrary, it provides a nourishing boost.

Another common misconception about Ba Fang Yang Kut Teh is the belief that it is related to Malaysia’s famous bak kut teh. Although the names sound similar, the two dishes are not directly connected. Wei hong clarifies, “The key to Yang Kut Teh lies in the broth, which is made entirely from lamb bones and lamb meat. The eating style resembles bak kut teh, which is why it’s named Yang Kut Teh.”

The opening of Ba Fang Yang Kut Teh not only offers lamb lovers a fresh new dining option but also stands as a culinary masterpiece, representing the beautiful fusion of China and Malaysian cultures. Every sip of broth is a reflection of the owners’ passion for food and their dedication to preserving cultural heritage.

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