Best Lobak in Johor Bahru

The chewy and bouncy textures of this Johor Lobak is tantalizing as ever. Deep fried to a slightly charred sensation, you will certainly enjoy its tawny crisp, followed by fragrant fillings of meat and chopped vegetables. It also complements a bowl of white rice, putting simplicity at its best. 

Being a prominent Lobak stall here, it’s a daily routine for them to sell out, especially on the weekends. Well, there’s no surprise here as it’s a widely eaten cuisine here. The fritters and ingredients are made fresh every day, thus the irresistible crunch of the deep fried skins and moreish flavours.

Ah Koong’s fish balls have garnered the pride and attention for being utmost delicious. This too applies to their Lobak. The particular dish should not be brushed aside when visiting this place, as you’re dealing with Lobak that is filled to the brim with meat and chopped vegetables, often the criteria for a good plate of good Lobak.

Having exceptionally good ingredients is a key to preparing delicious Lobak and Sang Heng has done it. The ingredients are all freshly sourced and made, resulting in a firm and bouncy texture in their fish balls, a fresh crackling skin on their beancurd, and the widely seasoned fragant spices.