Pao Xiang Bak Kut Teh (Pavilion Kuala Lumpur)

Pork leg is one of the key ingredient for bak kut teh, at pao xiang they do prepare them with the traditional cotton string tying method. This method help to extract excessive fate from the meat and also keeping its form better.

Together with the thick herbal soup, this became the favourite item for my guest from Australia and Taiwan on their very first bkt experience.

Different from the regular bak kut teh place that usually doesn't come with air-con and most of the time you're sitting on a plastic chair. This come with a comfortable air-con dining area at the strategy location.

Klang style bkt usually serve in individual portion according to different part of meat. We ordered different variety of meat to try it out. The high quality cut of pork was done right with nice texture. Some of my personal favourite include pork soft bone, 軟骨 (As photo shown). The texture is tender with the nice flavor from herbal broth.

The white rice that serve here is cook with shallot oil which gave the really nice aroma to the rice. I couldn't stop myself from eating it.

Most part of pork at rm22/portion.

4 munchies: Simmered for several hours in a fragrant broth made with a variety of herbs and spices including star anise, cinnamon, cloves, dang gui, fennel seeds, and garlic, I absolutely enjoyed the rich flavour and slightly thicker consistency of the broth. Ribs were fall-off-the-bone tender; best eaten dipped with dark soy sauce and the sizzling hot soup. If only there were more places that sell Malaysian-style BKT in Singapore! #Burpproved

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Bak kut teh #yummy #dinner #instalove #foodies #instafood #pictoftheday #likeforlike