Before this, I could not remember the last time I had bak kut teh from Klang for breakfast. I guess it has been that long that I could not remember the exact month, let alone the date although I do remember the day (it was a Saturday). But occasionally, in between that long period, I did actually get my bak kut teh dosage albeit not as tasty as the ones from Klang.
And on one fine (but busy) Saturday morning, the day has come to fulfill my cravings for the much touted and loved by Klang folks; bak kut teh.
Reputed for its cooking technique, Pao Xiang Bak Kut Teh is no stranger to bak kut teh arena. Their business are that good that they have expanded to more than 10 outlets around the Klang Valley dishing out bowls of herbal porky goodness for its loyal customers’ enjoyment / consumption.
Unlike the one I usually go to, Pao Xiang Bak Kut Teh serve the porky goodness in individual bowls instead of having everything in a (huge) claypot. It’s a good thing I would say as the less important stuffs such as vegetables and mushrooms that can be found in the claypot will dilute the flavour of the soup. Besides, by this way, I’d know the amount of meat (and other stuff) they serve per bowl. In other words, they won’t skimp on the meat by giving more straw mushrooms, beancurds, lettuce and what’s not in it. Speaking of which, they do not have any in the bowl although they do offer vegetables that goes by per plate.
Another interesting that I found was that there was a tiny burner beneath each bowl to warm the dish. Although I do not think it will add much heat to the dish since we sat in air-condition area, but I have to give them brownie points for presentation wise.
Chinese tea. The mandatory drink for any bak kut teh session to ease down the oily fatty affair. As usual, we brought our own tea leaves and hence, we were charged RM0.50 per person for warm water.
We ordered 2 types of meat and 2 types of spare part dishes on that day. Pai Kut (排骨), Luan Kut (软骨), Pig Stomach (肚) and Teng Kia (肠子). Each bowl was filled to the brim with the exception of Pai Kut as they were bigger and longer than the bowl they were in.
Luan Kut (软骨)
Pai Kut (排骨)
Safe to say, I liked the soup as much as I liked the one from my usual hunt. It was intense, aromatic and flavourful yet it wasn’t overpowering or bitter whilst it has the natural sweetness from the pork itself. Although we didn’t ask for any, the soup is refillable upon request (with extra charge, maybe). The meat was cooked nicely; fork tender and tasty.
Intestines (肠子)
Pig Stomach (肚)
The only gripe we had was the layered intestines. Somehow, it has bitter aftertaste from it. The soup itself wasn’t spared either as it was slightly bitter compared to others. According to them, they weren’t sure either to what causes the intestines to be bitter. The pig stomach was alright though. Another tiny issue was the You Tiao (油条). Although it was crispy on the exterior and soft inside, it was slightly sweet compared to others.
You Tiao (油条)
Priced at RM8.50 per bowl (it may vary according to the location of the branch / shop) except for the You Tiao (油条), I enjoyed the meal thoroughly. The environment of the shop was clean and comfortable with the option of sitting in air-condition area or outside shaded area. The service was prompt. Now that I have another shop / restaurant in my Bak Kut Teh list, I wouldn’t mind coming here again and again and again… if time permits.
Address:
No. 51, Lebuh Bangau,
Taman Berkeley,
41150 Klang,
Selangor Darul Ehsan.
Tel. Number : +603 3343 9869 / +603 3344 9869
P.S.: Checkout their Facebook page for other outlets’ location / address.
