Pao Xiang Bak Kut Teh | 宝香绑线肉骨茶, 1 Utama Shopping Centre
Pao Xiang is a Bak Kut Teh franchise that have many branch in Malaysia, mostly in the shopping mall. Pao Xiang also have branch in Singapore, Bangkok and China. Different from the usual way to cook Bak Kut Teh, Pao Xiang is using string tied method - where the meat is tied with cotton string before stewed. By cooking this way, the meat will be able to preserved it's flavor and the meat texture will be more firm as well.
Another different from the regular Bak Kut Teh is here they serve single portion of each cut of the pork. Each portion is serve in an individual bowl which just is just nice for 1 serving. You may choose more than 1 portion if you are sharing with other. In their menu there is a diagram of a pig with labels that indicate the different cut of their Bak Kut Teh dishes, help you to understand which part of the meat from the pork you wish to have!
Pan Fei Soul (半肥瘦) @ RM15.00We both choose the meat cut that we prefer for each BKT main dish. Husband choose this Pan Fei Soul which mean "half fat & half lean meat" in Chinese, or marbled pork meat.
Sum Chan Bah (三层肉) @ RM15.50I prefer pork belly for my Bak Kut Teh. Sum Chan Bah (pork belly in Chinese) is three layer meat, where you can see there are three visible layers in the meat. Similar to pork belly in Korean words Samgyeopsal; where "Sam" is three, "Gyeop" is layered, "Sal" is flesh.
Mushroom @ RM7.00
Sliced button mushroom that serve in Bak Kut Teh soup.
Siew Pak Choy @ RM10.00
Boiled Siew Pak Choy (or Pok Choy) in oyster sauce and garlic oil.
You Tiao @ RM5.00
Fried dough strips which is also known as Yau Char Kwai (in Cantonese).
For more info, visit their official homepage: http://www.paoxiangbkt.com/