Tried Bao Xiang at its original outlet at Klang a few years ago and could not find similar Bak Kut Teh else where since then! The soup served at Pao Xiang was thick (and perhaps too little; fairly inadequate for most diners) instead of watery with a mild herbal taste and there was a wide selection of external and internal meat parts you can possibly imagine/ get!
We gave a try at one of its branches recently. This Bak Kut Teh place at Glenmarie was clean, spacious and air-conditioned.
As mentioned, you get a abundant of choices in the parts of meat that you love from small bone (Sui Kut Tao), pork ribs (Pai Kut), soft bone (Luan Kut), pork belly (Sum Chan Bah), big bone (Tua Kut), trotter (Ka Chark), knuckle (Ka Wan), pork lean meat, intestines and etc. Some of the items were sold out when we wanted to order.
Hence, we settled with pork ribs. Big ones, well… at least they were bigger than those that I will usually get from Bak Kut Teh at other places.
As there was no more big bone (Tua Kut), we settled for small bone (Sui Kut Tao) where the meat was bounded by cotton string. This cooking method was claimed by Pao Xiang to be able to lock in the flavor better, able to maintain its shape and making the meat more solid yet tender and also to remove the excess fats. Although it was still fairly fatty! Haha.
We also ordered one of my mum’s favorite; knuckle (Ka Wan) to share. Mum likes the Ka Chark too, but they ran out of that as well, too bad.
Besides all the fats and protein, we had some greens (and some mushrooms; not in photo) to compensate! Fingers-crossed those fatty meat won’t clot our arteries as much :P
Ohh, not to forget their Chinese doughnuts/ You Tiao! Look, they were small and cute! Of coz, it tasted as good; fresh and crunchy (compared to those that I have had in the past) as if it was made to order. This you tiao was the best I have ever had thus far! Love You Tiao with Bak Kut Teh *yummm~
A sinful yet satisfied meal!! A place to be for meat/ Bak Kut Teh lovers!
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