Latest Reviews
-
Food : 5/5Pork is always delicious.I order 3 types of Bak Kut Teh : Pork Ribs, Pork Knuckle, and Pork Stomach (tito).The meat is so soft and juicy.The…
@topenktf
Pao Xiang Bah Kut Teh
-
Pao Xiang is a popular restaurant at Pavilion Mall in Bukit Bintang. The casual eatery features a functional and simple interior and offers a simple r…
About
Pao Xiang Bah Kut Teh is open for Casual Dining. Pao Xiang Bah Kut Teh serves Chinese dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
Feature List
indoor seatingReviews
Leave a Review
You must be logged in to post a comment.
2 Reviews on “Pao Xiang Bah Kut Teh”
Food : 5/5Pork is always delicious.I order 3 types of Bak Kut Teh : Pork Ribs, Pork Knuckle, and Pork Stomach (tito).The meat is so soft and juicy.The soup is sweet and salty. Taste perfect.Price : $$Each of the Bak Kut Teh charged at around RM23. But the portion is too small. Thanks they were worth the price.Services : 4/5Staffs are helpful. They forget to serve our tea. But they apologize to us by giving free extra steamed rice.Others :They ridiculously charged RM1 for each Wet Towel we take.
Pao Xiang is a popular restaurant at Pavilion Mall in Bukit Bintang. The casual eatery features a functional and simple interior and offers a simple range of traditional Klang-style Bak Kut Teh.There are several versions of Bak Kut Teh, a popular pork bone soup, in Southeast Asia. Klang-style Bak Kut Teh features a distinctive soy and savoury herbal soup. Its “dry” version is a plate of stir-fried marinated pork mixed with chilli and darkened and caramelised soy sauce. The Singaporean style on the other hand oozes an effervescent peppery herbal soup which comprises a wide selection of herbs include ginseng and red dates.Pao Xiang’s traditional was nothing short of phenomenal. The soup based BKT was flavourful, delicious and every portion of the pork belly was absolutely dipped in the outrageous addictive soy-based soup. Tender, succulent and juicy, it was close to perfection – it was a little oily.The “dry” version was astounding too. Tender pieces of pork skin, tendon and pork belly were stir fried with chilli, onions and soy sauce. The tendon and skin literally melted in my tongue and begged me for another serving.The disappointment was the side dishes. The braised bean curd skin was not well marinated and the bean curd skin, which were prepackaged ones, did not absorb the broth as much as the pork did.