Went there on a Klang colleague's recommendation. The restaurant wasn't difficult to find - just get off at the correct exit on the Federal Highway and make a U-turn.
Klang is reputed to be where bak kut teh originated although Johor Bahru/Singapore might dispute this. Difference is the soup in Klang has dong quai as an ingredient while in the south it is ginseng based. Thus Klang soup is thicker and more distinctive while Johor soup is milder and lighter. Preference largely depends on your taste buds. I happen to like both.
The soup here is very good, almost as light as the southern type. Meat was tender without being overcooked. What really swung it for me was the pig tendon. Soft and juicy. They charge RM18 per head but to try more things just order more varieties like I did as I was eating alone.
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