Restoran Ya Wang - Johor Bahru's First Herbal Charcoal Roast Duck

Long before herbal roast duck became common on coffee shop menus across the region, Restoran Ya Wang was building its name on it in the old streets of Johor Bahru. The family-run shop has been around for about three decades and is widely credited as the first in the city to roast duck over charcoal and finish it in medicinal herb sauces — a house style it has since exported, serving as a consultant to Singapore's Dian Xiao Er. The kitchen turns out three separate herbal sauces built on different tonic ingredients, alongside a full board of roasts, soups and noodles.

Roast Duck with Angelica Herb (当归烧鸭) — RM44 (half), RM86 (whole)

This is the sauce that made the shop's reputation, and the version most tables order. Dang gui, or angelica root, gives the dark sauce its earthy, faintly bitter backbone, balanced against pepper and a measured sweetness. The duck is roasted over charcoal, leaving the skin lightly browned and aromatic rather than glassy, then carved into thick slices and set in the sauce so the herb carries through every piece. A quarter portion is sold from around RM15, and extra sauce is available at an additional cost.

Roast Duck with Ten Wonder Herbs (十全烧鸭) — RM45 (half), RM88 (whole)

Shi quan takes its name from the classical ten-herb tonic formula, and this is the most layered of the three sauces on the board. Rather than leading with a single dominant root, it blends a mix of herbs into something rounder and more fragrant, with no one herb stepping forward. It is the least ordered of the trio among visitors, and the one that best shows why the shop describes itself as a herbal specialist rather than simply a roast meat house.

Pipa Roast Duck (琵琶烧鸭) — RM39 (half), RM75 (whole)

For diners who want the charcoal roast without the medicinal notes, the pipa duck is the plain option. The name refers to the flattened, lute-shaped form the bird takes when splayed and hung for roasting — a preparation that exposes more surface to the fire and crisps the skin more evenly. It is priced below the three herbal ducks and is the usual pick for tables ordering for children or for anyone unfamiliar with tonic flavours.

Roast Pork and Char Siew Combination — RM22

Ordering both roasts on one plate is the standard way to sample the non-duck side of the kitchen. The roasted pork is heavily roasted for a brittle skin and seasoned with five spice. The char siew is caramelised over the fire until the edges char, giving darker, firmer bits at the edges against a softer interior. Sold by weight, roast pork runs around RM90 per kilogram and char siew around RM85. Both can sell out well before closing, even on weekdays.

Roast Chicken — RM22 (half), RM42 (whole)

The roast chicken shares the same charcoal setup as the ducks and is the quieter item in the glass case. Finished plainly, without a herbal ladle, it is generally ordered as a second meat for larger tables rather than as the centrepiece. Roast suckling pig also appears on the rack occasionally, though not on a fixed schedule.

Dumpling Soup — RM2 per dumpling

Priced by the piece, the dumplings let a table order exactly as many as it wants. Each is filled with prawn, minced pork, water chestnut, and carrot — and the water chestnut is the detail that distinguishes them. Diced through the filling, it holds its crunch after poaching and cuts against the meat. They are served in a clear soup rather than dressed, which keeps the filling the focus.

Noodles — RM2.50

The plain noodles, ordered kosong, are the cheapest item on the board and the one regulars add to every order. Tossed in a simple dark sauce that glosses the strands without turning them heavy or bitter, they stay springy throughout the meal. They are meant to be eaten with the duck and gravy, which is why tables order them alongside a duck rather than on their own.

Beancurd with Salted Vegetable Soup — RM10 (small), RM18 (large)

The kitchen's zi char side is also well represented by this soup, which arrives loaded with prawns, squid, tofu, corn, and preserved mustard greens. The salted vegetable brings a sharp, acidic lift that works against the richness of the roasts. A small portion is sized for two and the large for four, making it a practical order for a table working through a whole duck.

Restoran Ya Wang has kept the same focus for three decades: charcoal grilling, ducks, and a herb cabinet. With three distinct tonic sauces on the board, a variety of different dishes and a location ten minutes on foot from JB City Square, it remains one of the most direct introductions to JB's roast meat tradition.

Restoran Ya Wang
44, Jalan Segget, Bandar Johor Bahru
Opening Hours: 8:00am – 6:00pm (Thursday to Tuesday), Closed Wednesday
Tel: +60 7-224 8624