Best Koay Teow Soup in Johor Bahru (JB)

Charcoal burger? Way to common these days. Charcoal apom? Seen that, done that! Okay, how about Kuey Teow Soup boiled over a charcoal stove? For decades, that’s how this humble stall has been doing it and the crowd absolutely loves it!  The main draw here is the pork bone soup which is light, clear and mildly sweet and most importantly, not oily. It’s then garnished with meatballs, minced pork and handful of greens. For those who are a little adventurous, jazz up the noodles with their pork liver, kidney, and abalone which are fresh and full of flavours. Each mouthful lends a smoky overtone and the hodgepodge of toppings works wonders. Not a soup person? The dry version does not disappoint. 

If variety is your jam, then this well-known restaurant is tailor-made for you. Upon entering, your hunger is instantly multiplied looking at a sumptuous spread of fresh ingredients laid on a bed of ice cubes. Get ready to pace back and forth, wanting them all, from plump prawns to fish cakes, abalone to handmade pork ball and many more, you just can’t get enough. Once you’ve selected your toppings and type of noodle (yellow and vermicelli are also available), it’s drenched with a lip-smacking clear soup which is infused with pork bone and seafood. The piping hot bowl might get you a little balmy, leave the worry aside as there is an air conditioned section. 

Spanning over 30 years, this unassuming restaurant is one of the most revered Koey Teow Soup joints in town. Despite the never-ending crowd, stall owner Madam Tan consummately churns out impeccable bowls that win you over. If you’re a seafood advocate, you’ll never be dissatisfied. The standout here is fresh sea bass chunks which work well with fish balls, pork liver and pork balls. The broth is simmered with fish and pork bone and has a kiss of sweetness that encourages you to polish the bowl clean. 

This old-school eatery is one of the oldest restaurants in town and hailed as the birthplace of Kuey Teow Soup obsession for many locals. Walking into the restaurant certainly feels like stepping back in time. Under the stewardship of an elderly man who prepares the dish with zeal and pride, expect never-ending queue during peak hours. The answer for such loyalty lies in their fresh handmade fish ball which is bouncy and sweet as well as their shrimp based soup that kicks in subtle shrimp flavours. Similar to the ambiance, it’s a simple combination of ingredients that feeds your soul and stomach together. 

This humble restaurant has managed to capture the hearts and stomachs of the locals for over 40 years. The main selling point here is their shark balls, a traditional Teochew dish that delivers on all account. Sinking your teeth into the moreish morsels just burst with pleasant aroma and depth of fishy flavours. The doneness of the kuey teow is moist, either you opt for the dry version which is made with lard, shallot oil, and fish sauce or settle for the best seller, pork bone infused soup, you’re in for a tasty time. The pork liver, lard, kidney and fresh oysters round up a heart-warming meal. 

There is always a predilection towards family-run business that guards their heirloom recipes with pride and ensures never a dip in quality. Ranked as a senior player in the Kuey Teow Soup scene, the grandfather of the current owner, Lau Di, started this business before the Japanese Occupation of 1942. What sets them apart is most of the ingredients are made from scratch daily – fish balls, cloudy soup, and even egg noodles. The broth is slurp-worthy as it kicks in a savoury prawn aftertaste and their minced pork is made with lean meat. If you’re a fan of pork lard, opt for their dry version which is tossed with soy and chilli base sauce and generously loaded with pork lard crackles that bursts with tons of flavours. Praise the lard! 

Standing strong in the Koey Teow Soup scene for more than 30 years, this stall has been a popular choice among the locals, therefore, expect a beeline during peak hours. You can’t go wrong when stocks are stored in huge drums loaded with pork bones. The basic bowl comes with silky noodles, thin slices of pork and a bowl of soup with liver slices. Settling for the basic? How could you when fresh oysters, fish, pork kidneys, abalone and other mouthwatering ingredients are lined up to titivate your bowl. It does sound like there’s a lot going on but taste-wise its top-notch. 

One of the oldest names in town where clienteles flock to for a quick Kuey Teow Soup fix. This no-frills eatery is filled to the brim during breakfast and lunch hours, patrons wolfing down both dry and soup version of the famous dish. The bowl is chockfull with silky smooth noodles, bean sprouts, fish and pork balls then showered with an aromatic soup that shackles onto your tongue. The meatballs are made fresh daily, which results in the desired firmness on the outside and subtle fishy flavour on the inside. Sold!