Isn’t Bak Kut Teh everyone’s favourite Chinese dish? Yes of course! Why do we even bother asking? To curb your Bak Kut Teh cravings, head on to Pao Xiang Bak Kut Teh for one of the best Bak Kut Teh offerings in the city of Kuala Lumpur. Started as a humble Bak Kut Teh stall and with fierce passion, Chef Ah Zong built Pao Xiang from scratch to ensure the history and goodness of Bak Kut Teh becomes a true blue Malaysian delicacy. The restaurant fashions a classic yet modern twist of a Chinese restaurant for the comfort of patrons.
Pao Xiang’s menu is rather simple since they specialise in preparing arguably the best Bak Kut Teh to patrons. Pork leg is the most renowned ingredient often used in Bak Kut Teh thus Pao Xiang pays more attention to by serving more than just merely pork leg by dividing it to four cuts - Ka Chark or trotters, Tua Kut, Sui Kut and Ka Wan (knees).
Since Pao Xiang is highly treasured for its String-Tied Bak Kut Teh, their bak kut teh dishes are prepared with the traditional cotton string tying method to ensure extraction of excessive fat thus healthier for patrons to devour without worry. Other parts of the pork such as ribs, cartilage, intestines and foot are also available.
Aside bak kut teh, an accompaniment of golden and button mushrooms, You Mark, Soew Pak Chai, Chai Sim vegetables go along well with a plate of plain white rice. Other side dishes like Oil Sticks, Braise Egg, Otak-Otak Spring Roll, Sour & Spicy and Salted vegetable are also offered. Sweetened Mashed Taro and Durian Mochi are served for desserts. Do you know what goes great with Bak Kut Teh? 988 Cha Wong or Chinese tea, Pure chrysanthemum, Tky Cha Wong, Jasmine Tea and more!
