When it comes to BKT, the first place that comes to everyone’s mind would definitely be Klang. With Kayden around, a trip down to Klang at the moment seem like a daunting task. So instead of Klang, I have been trying to setup my gang for a BKT session at Puchong, recommended by my parents.
Organizing this session is tough, because not everyone wants to wake early for BKT session. Week 1 when I try to organize, there’s no take up so ended up plan cancelled. Week 2, there’s some of them who wants to join early but only realise that it’s opening hours are from 10AM onwards.
So come Week 3, where we finally landed to this place.
Pao Xiang Bak Kut Teh, famous for it’s String Tied Meat. Apparently they have 2 other branches at One Utama and Pavilion.
The restaurant setting is good with air conditioned around and nice seats. Perfect for a Porky Brunch!
I think it’s still early (we were there like 11AM), so there’s still a lot of tables available.
A pot of Pu Er tea is a must for BKT session. That’s the whole reason it’s all Bak Kut Teh, the pork should be enjoyed with tea!
Lin’s the last to arrive and we quickly ordered what we want.
Their rice is very good because it’s very fragrant, much like the oil rice that you will eat with BKT minus looking really oily.
A plate of Yu Mark (RM8) to go with all the porky goodness that we are having! Before I showed you the pictures of the pork, the presentation is really different from the conventional BKT. Instead of one whole pot/claypot where all the meat are put together, each part is served in an individual bowl (which is something that I got quite accustomed since my younger days)
Tua Kut (Big Bone) with chunks of meat and fat served with the bone attached. Notice that there are some markings of tied strings around the fatty area, that’s what the shop is famous for. The soup is thick unlike the normal soup base Bak Kut Teh, but the meat is so flavourful that literally it melts in our mouth.
Luan Kut (Soft Bone) is awesomely delicious. The meat is tender attaching to the soft bone which makes it slightly chewable.
Chew Pai Bah (Signature Meat) is equally good. In Cantonese, it’s called Bun Fei Sao (Mixture of fat and lean meat). May actually said that it melts in her mouth, and that’s the first time she ever compliment her Bak Kut Teh. Fortunately, all of us have to agree with her too. The meat is so succulent and the fat is not too fat, perfect!
The last that we ordered is Pai Kut (Pork Ribs) which is quite common but it still taste very good!
Lin here getting ready to attack the porky goodness!
Yam and Keristi, which provided us quite an entertaining BKT session.
May and Kayden walking around the shop.
All the meat, gone in less than 10 minutes!
Although we just had it this morning, looking at the picture already makes me want to go there and eat again! To those of you reading this who don’t want to make the trip to Puchong, try their outlets at One Utama or Pavilion.
So finally after 3 weeks, I’m glad that we finally had a great BKT session.
Pao Xiang Bak Kut Teh
G12 & G16 Jalan Kenari 12B
Bandar Puchong Jaya
Opening Hours : 10AM – 3PM , 6PM – 10PM (Monday not available)
Contact : 03-8075 3288