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Affordable, but I wouldn’t spend too much time queueing for it as they weren’t exceptionally good. If you’re here, stick to the plain ones for they were pretty crispy and fluffy!

📍Bukit Chagar Roti Canai
Jalan Tengku Azizah, Bukit Chagar, 80300 Johor Bahru
6.30am to 11am Daily

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You probably would have see this place when returning to Singapore from the causeway.

With the new linkbridge to the mall, it make more easier to reach this area to explore some of the local food here.

Shang Ji is a kopitiam with a few stall including this famous duck rice. Serving for only RM6, you can a decent plate of duck rice with herbal soup.

Apparently one of the most popular and oldest BKT joints in Johor, having existed for 50 years! Sadly the bak kut teh broth was a disappointment - not as herbal or flavourful as I would’ve liked it to be. But the meat was juicy & tender, especially the pork belly. I think I’ll stick with my Klang BKT.

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Not the best I’ve tried, but it’s really not bad. At least good enough to satisfy my Assam cravings! Their otak otak is also worth ordering.

A chance encounter with this little bak kut teh shop that has retained all its old-school charm, serving herbal bak kut teh fired over charcoal. We were conservative with our orders at first, but we ended up ordering everything they had on their lean menu cos we loved it. Makes for a good quiet breakfast at this quaint corner of JB.
📍
Hwa Mei Bak Kut Teh
146
Jalan Lumba Kuda
Bukit Chagar
80300 Johor Bahru,
Malaysia

830am to 2pm Tues to Sun
Closed Mondays
🔸🔸🔸
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We got 3 plain and 2 egg pratas for RM7. The plain one was really crispy and light while the egg ones were really dense and had a lot of egg. I don’t like their table cloth hahah, it makes the photo look weird 😂 They have other food such as nasi lemak, nasi padang and roti bakar where many locals eat too!

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Tucked in a sleepy corner of the street in Johor, Hwa Mei gets excessively busy in the late morning. Everything really hits the mark at this charcoal-fired joint but make sure you don’t leave without ordering the pigs skin. That really is exceptional.

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Cooked using the traditional method of charcoal, we couldn’t resist but to order almost everything on the menu. No regrets because they were so delicious I could easily finish 3 bowls by myself, maybe 4! You have to order the pig skin if you are a fan of nice soft supple ones - these are cooked to perfection and full of bite.

Again back to my main point, this is the reason why I really don’t have a ‘bak kut’ figure and will probably never be able to achieve one. But I don’t really care because I don’t eat to live, I live to eat.

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Located within Shang Ji Coffee Shop, don’t go with expectations of a rich, coconutty broth. This laksa uses anchovy as a base making it less thick and rich by far more drinkable. For RM7, you get a generous serving of handmade fishballs made with wolf herring, fried tofu, tofu skin and cockles, freshly shucked by the affable owners daily.

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