Heritage stall for ba kut teh serving it on individual bowl so that the aromatic herbal pork taste does not dilute due to the mix of ingredients.
One of their specialty recommended is the braised mushroom which shouldn't be miss.
Old fashioned bak kut teh in rustic surroundings. A very herbal taste and rich in spices. You tiao (fried dough fritters) for dunking into the broth. Mei cai or dried preserved mustard vegetable is a must have to cut away the richness. So suitable for rainy days.
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And not forgetting, the kau kau (thick) chinese tea to wash it all away.
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So much love for the purplish, very 1950s tablecloth. A very retro feel!
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Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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The char kway teow here is quite renown and is definitely serving when it comes to portion, which is perhaps it’s only issue. The noodles are very much worth the money at only RM7.50 for a small portion. However, each portion is so huge, leaving it slightly soggy to the bite. For those who like a decent portion, here is definitely the place to go. The char kway teow isn’t bad, with enough flavour to satisfy most, but the sogginess takes away slightly from the char you would want from the wok hei. Still one of the better ones if you’re looking for a decent one in Bangsar.
💵 RM7.50 / serving
💫 3 / 5
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Mui Choy with pork belly is one of my all time favorite dishes, accompanied with onion rice.. yummy. But there are other notable dishes like Black Vinegar Pork Trotter, bkk if you are into that.. all served in a clay pot
Fills up the stomach with delicious local delicacies. #instafood #instapork #burpple #foodie #goodstuff #instafoodie #food #dinner #pork #bakkutteh #good #steam #steamfish #steamfishhead #delicious #brianleowfoodhunt #foodporn
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.
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Spicy even if you requested for “only a bit spicy” 😰
