24 Hours in KLUANG MALAYSIA: KLUANG Street Food in MALAYSIA | Kluang Coffee | JOHOR MALAYSIA Travel

The Sultan of Johor here he loves this coffee. There’s actually a picture of him here on the wall This is my favorite. And that’s why Johor really has our favorite foods now This video will be somewhat different from our usual episode here in Food and Footprints But first, let us take you to how we got here. This is our lunch. We got curry puffs and this is dessert Thank you. It feels like we’re at Grand Central Station or any major train stations in New York That here.

These are for people who get motion sickness 01:16 - I really appreciate that they have like plastic bags on there, especially on the ferry Thank you So we are in a town that’s about two hours train ride from Johor Bahru. Really starving, so I think we’re ready to get a lot of food today. That place looks very interesting Should we go? Yeah. This Box Park at The Sky. It’s closed I think. Here at the Box Park the pain getting up here the mall was abandoned now that we’re here there’s really nothing going on. It looks like a very cool place. Yeah when it’s popping poppin and alive, but right now it’s empty. It will be a nice spot too look at the city from above. Yeah. Okay well off to our next spot. Wow Our cholesterol definitely will not thank us for this, but this is not an everyday thing. I’ve been craving pork for the longest time. I don’t know if you can hear the crunch of the pork skin. This is legendary. This place that we got it from is a butcher shop. So we just got this, ordered it from them and there’s no seating.

03:47 - This place I was really excited about when researching about Kluang and there’s supposed to be like a butcher that comes in around nine o’clock just with whole pigs. We didn’t see that, maybe it’s a Monday night maybe it’s not an every night thing. But we got what we wanted - it’s the roast pork. This is the only window that’s open. You see everything is closed here late night in this area of Kluang. It’s nine o’clock at night. Everything is closed, except for this one bright window that’s like the oasis in this in this darkness of the area just with this beautiful roast pork. So you have the big slabs of the roast pork belly here and they chop it up for you and however much you want.

04:20 - It’s nice and easy, so we got 10 ringgit portion here of the roast pork. We also got the char siew. Glistening. It looks beautiful. Look at that -look at all the fat in here it just looks it just glistens off the light. I can’t even talk about it anymore, I’m just going to take a bite of this. Look at that. Crispy skin, the juicy meat and the fat layers. Take two bites. It’s got a wonderful flavor. It’s not too salty and you got a little bit of that nice five spice flavor underneath and it’s got that perfect crispy skin moist juicy fat and meat. I could just eat this all night long. This one portion. I’m definitely going back for more, I already know it. Now it’s time to go into the char siew.

This piece is calling my name because it’s got that little crispy darker outside here 05:22 - Whoa This char siew more than any char siew we ever had there’s a little bit of smokiness to it too, which I love. It’s got that sweetness that you want in a char siew, but that smokiness is really coming in nicely. Wow. The crispy edge is really that best piece right here I think. Actually the first bite I took of this was just the big outside chunk and it’s beautiful. Look at that. I just love that it’s not too sweet. Get another round of this too. This is incredible. And this - there’s the whole vibe of it. So you can take it down the street. We’ve got our beer with it. I mean roast pork and beer is such a winning combination. I love it - the vibe, delicious. This is a must when you’re in Kluang. If you eat pork, you gotta come here. It’s a must.

06:17 - Good morning from this little town of Kluang. Yeah. Today we’re gonna go exploring. It’s our first - it’s our only real like full it’s our full day. So since yesterday we arrived late and most of the stuff that or the stuff the food that we want to eat are not open so today will be the big exploration day and yeah we’re walking to the first location for the first stop. Very famous. This is very famous. Look - give you a hint. Stepping in here made us feel like we’re going back to Johor Bahru, but actually not. We are at Kluang Rail Coffee - the original Kluang Rail Coffee here in Kluang.

07:12 - Of course, how many times do I have to say that? And this is our first meal of the day. We’re having toasts kaya and eggs. This is going to be fun. This is just the first stop. The Kluang Rail Coffee is a classic. So it dates back to 1938 and when you look up places to go in Kluang, this is gonna be right on top of the list. And we love coffee so we gotta get in here and I’m actually gonna take a sip of this coffee first. Oh that tastes good. This one definitely tastes a little stronger. What’s cool some of the Malaysian coffee lingo we’ve been schooled on the last few months here. So Kopi O means coffee with no milk, but sugar.

But if you say kosong means nothing else, so if you wanna just have plain 08:02 - black coffee no sugar no milk, order a kopi o kosong. I got it hot. I like my coffee hot in the morning Can definitely takes the difference between this coffee and a lot of coffees we drink here. It’s got definitely a stronger kind of smokier flavor to it. Really good. And we gotta get our classic breakfast. So we have the kaya toast - we actually got the kaya bun so this one the bun has been grilled on charcoal. So you have that big slab of butter that’s been melting in here and the kaya - the coconut jam. I’ll take a bite of it first by itself.

08:41 - That butter’s so creamy, the kaya is not too sweet, but it gives you that sweet savory combo Got some more savory - we have this beautiful half boiled egg here. We got the kampung chicken egg so that’s more like there’s a very orange yolk. What you gotta do - you gotta dip it in there That’s the ultimate way to get it right there. You add a little of that white pepper, you add a little soy sauce. You get a little salty, a little pepper, mix in with the egg. Then you get the sweet buttery kaya bun here. This is the best way to eat it. Wow. This coffee is really strong. I’m not really like a coffee person.

It’s been a year since I’ve 09:38 - been drinking coffee every day and I’m loving this one. And look at this kaya - I’m so excited. This is my favorite. I gotta tell you - Johor really has our favorite foods now We’re at our second stop - this is Tangkak Beef. We were here yesterday, but yesterday they didn’t have what we wanted to get, but we still ate the beef soup, which is also good and we’re ordering it now. Claypot beef ribs. So at Tangkak Beef, they really specialize in high quality beef. Really looking for while researching is the clay pot beef rib and it’s right here - it looks incredible.

10:40 - When you look at the main menu here it’s actually not listed. So on this menu you won’t see it. You actually - the only way you know they have it is if you read about it or if you see this little insert on the table. So this is really like the hidden gem of this spot from what it looks like. I’m a fanatic for beef ribs. I love when they’re cut like this with the bone like this and the tender meat just hanging off. Just from looking at it, the beef looks insanely tender.

And you have it with 11:05 - the enoki mushrooms, you have pickled vegetable in here, you have the fried shallots, you have chopped scallions in here. It looks incredible. And that nice beefy broth. Alright I’m just gonna go right in with the hands and take a big bite here. Comes off the bone way too easily Oh. Beef rib is so rich, but it’s got that nice like cartilage connection too so you get a little bit of chew to it. I’m telling you - beef rib is one of the best cuts of meat around for that tenderness you cannot get meat more tender I think when the beef rib when it’s done right.

11:56 - It’s been soaking in that really nice beefy broth in here. It’s going to be nice to mix it all up I love the flavor that the pickled vegetables give. There’s a nice tanginess to it. The broth here is excellent. You can see all those bubbles of fat and the fried shallots really give it a nice flavor. Very distinct flavor. You add that in with the pickled veggies, scallion, the beefy broth. It’s got so much going on. So this beef rib came right off the bone. Look at that. You got that luscious layer of fat covering the meat. It’s crazy. Look at that.

I’m actually going to 12:30 - cut it to get a closer look in between. Barely need to cut it. Wow look at that. Just encased in these layers of fat. It’s beautiful - look at that. So you have that tender beef rib meat right here in the middle just like sandwiched in between these layers of fat. Wow you have to come here for this beef rib. But come early. We came here around four in the afternoon and they were done. So come here early and get it. Ask ahead of time if you want. We made sure. She even remembered us from yesterday. She said yep, got it. But this is very special - it’s so worth it. Especially if you’re a beef rib lover like we are. You could smell the beefy broth down the street even. Like when you walk in you really get hit with it, but down the street you can really smell that beef broth.

This place 13:18 - it’s called Tangkak Beef for a reason - they specialize in the beef and it is amazing Talk about farm to table. Wow. Beef soup. This is the place to be. We’ve learned so much of this place by talking to the third generation owner of the place. He was telling us that his grandfather started this business in Tangkak on a cart. They were selling a soup out of a push cart, well out of a stall. Now they have six branches around Malaysia. It’s a family-owned business from humble beginnings.

This is amazing and the quality of the beef is just so 14:03 - good you can just taste it you can just it melts in your mouth. Because it’s from their own farm. It’s insane so they even sell their beef at the local market here in Kluang too. Really special Like we can’t thank him enough for sitting down with us and giving us the whole story. And all the branches are actually owned and operated by the family as well. Uncles, aunties, you name it. It’s really special. So no matter where you are - if you like beef, check out Tangkak Beef. We can’t stress enough.

14:31 - We’ve been here twice and we don’t regret coming twice in the span of less than 24 hours. It is so good. Thank you So we are at the industrial neighborhood here in Kluang. We’re not here to fix cars or whatever to look for cars or whatever. But we’re here for coffee and the coffee here you can really smell. It’s being roasted right now. I mean wow. Smell is torture. Smells so good. Three o’clock so we probably need a pick-me-up. That’s why we’re gonna have coffee.

And also let’s see how 15:32 - how many sachet coffee that we’re gonna bring with us back to JB. Yeah we love to drink coffee in the morning with the sachet. That’s the interesting thing about here in Malaysia - the coffee sachet. So think like a tea bag, but with coffee in it. All right I’m so excited because the aroma of this roasting coffee is incredible. So we’re here at the Kluang Coffee Powder Factory here and it dates back to 1966. So unfortunately during the situation now, we can’t go in the back and see them roasting it. But we can get the smell - that’s good enough. The beautiful thing when you come here you actually can try their coffee free. They have white coffee this one. They have the kopi-o, the black coffee here and you just pour into these little paper cups. Smells so good i’m gonna take a sip of this Okay this one has the sugar in it. Oh it’s so rich dark. I’m digging this. It’s really strong already.

I can feel after a couple sips, this is some strong coffee. It’s already sold me. I’m gonna buy some sachets. I’m gonna buy bags of sachets to bring because this is delicious stuff. And I love the logo here too. They actually have the old school TV. That’s what that’s their logo of the Kluang coffee. And also with the Sultan of Johor here he loves this coffee. There’s actually a picture of him here on the wall. He apparently orders this coffee all the time. So that’s also a nickname - Sultan Coffee. It’s interesting here in their coffee mixture they use three types of beans. They use Liberica, Robusta, Arabica. And the Liberica is actually local Malaysia coffee bean. So they combine local Malaysia coffee with two imported types, that’s how they get their blend. And they also have these biscuits. Cracker, biscuit. Just gotta go - let’s dip it in If I lived here in Kluang, I’d come here every day to get my coffee.

So unfortunately we can’t go in 17:46 - there because it’s MCO or because of the SOP. But it’s cool that they have a monitor here somewhere over there right there where you can see the how the coffee here is being processed in this factory we’re here at the last stop of our clue on food adventure uh clown chen dole crater oh the sun down here smells so good you just smell look so fresh so this spot is a real old school place here in kuluan and this one that we were looking for a good cendol here we basically been hooked on cendol ever since april for about three months now and running so this one looks really nice first thing i noticed with the beans the beans actually has like a puree texture with it so it’s actually making the cendol when you mix it darker not just the gula malacca but it’s also the beans this looks really interesting this is old school cendol there’s no no fancy additions here you just have your cendol noodle your santan coconut milk your gula malacca red bean gentle noodle that’s it no fancy no additions that’s what you see is what you get when you order this exactly what you’re gonna get i’m gonna take a sip oh this one’s really sweet definitely taste that red bean malacca is nice and strong here it’s so refreshing and cooling right now i do happen to like cendol it’s a little sweeter a little heavier in the gula malacca this is definitely my style though pretty much every sandal we’ve had i’ve enjoyed but stronger on the gula malaca i like i think i really enjoy this you can tell from that darker kind of tan color that’s going to be it’s had a feeling to be a little heavier on the gula melaka there it is i have to order one more bowl before we leave just about open from 10 30 to 6 o’clock so you got to come here that’s why it’s perfect for a mid-afternoon snack after you eat happy meals or drink a lot of coffee like we did 70 years wow wow same location original one and only this place wow and uh just like that our time in khloeng it’s almost over 24 hours in kolong yeah just about 24 hours we enjoyed it we had so much fun in here nice town it’s a really nice place it’s a place where you can get fresh beans fresh coffee it’s really a special place like smelling it was delicious though it was delicious what was that we are actually moving to another room that’s my tea the culprit round two you .