PEr FYI

March 9, 2019

Pao Xiang Bah Kut Teh, Kuala Lumpur…tapas style bak kut teh

Chopsticks at the ready!

The String-Tied Bah Kut Teh is a method of tying up the meat with a cotton string to keep its shape and texture. The string keeps the meat from falling apart during the boiling process, making it firmer and easier to absorb the essence and flavour of the herbs.

Poh Xiang has gone upscale from a 30-seater stall in Klang to a self-consciously stylish restaurant in Pavilion, Kuala Lumpur. Served tapas style – small individual portions of food that allows a magpie approach and diners can zigzag to check out the mouth-watering choices of typical BKT dishes which are wide and varied.

You will be treated to some big and bod flavours with the pai kut, sum chan bah, ka wan, de tor, hun teng, Kim cham kor and braise egg. It’s hardly surprising that everything tastes so good.

Regardless of how otherworldly these dishes are, the bill is something you’re likely to choke on. This is the true truth as I say it as it is…

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