Pao Xiang Bah Kut The is one of the popular and franchised bah kut teh in Malaysia. It is said that this is the main branch and the original Pao Xiang Bah Kut Teh. They tied the meat with tread and cut them before serving. Purpose is to keep the meat in shape while rendering the fat during cooking. I went there with a few friend of mine, and we had a few type of meat. They served from ribs, to pork leg, and internal organs. I do prefer internal organ such as intestine, but they are served out. Though they are using different part of meat, the soup base are the same. I like pork leg, because thought it is braised for a long time, there still fatty layer and the tendon will be soft and chewy at the same time. The soup is also my favourite. It is so thick and flavorful, and my friend teach me how to differentiate a good soup to others, which is to let the soup cool down for a while, if there is a layer of fat coagulate on the top, it is a real deal. The waiter are not so generous with the soup, even after topped up, they will give you just a small scoop of it only.
Restaurant at:Pao Xiang Bah Kut Teh @ Klang
by Ah Ku
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