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Introduction
Pao Xiang's special Bah Kut Teh is cooked in a traditional method refined through many generations. The meat is tied with cotton strings to extract the excessive fat and oil from the meat, as well as to keep it intact throughout the laborious cooking process. Pao Xiang's Bah Kut Teh is famous for its original flavor whom some say is as delicious as the essence of chicken. It is served with a Jigong bowl (a traditional cockerel motif common in the Qing Dynasty) to accentuate our flavours and ambiance.
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Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Taking over the previous 24 hours Hainanese Curry Rice, we are rather surprise to see Pao Xiang Bah Kut Teh joining the row of eatery in The Rail Mall. If you have been to Malaysia Boleh in Jurong Point, Pao Xiang Bah Kut Teh should be of no stranger to you.It was a quiet night at almost their closing hours that we went in to check out. Pao Xiang Bah Kut Teh emphasized in string-tied meat technique which is believed to lower the cholesterol content and help in boosting the herbs flavours in Bah Kut Teh broth.Environment is nothing special with simple and straight forward furnishings around. However the environment brings closeness to people with the round table settings, encouraging family and friends to gather and building bond.You Tiao, also known as fried dough stick is one of my favourites in a Bah Kut Teh meal. Their dough stick is short and comes in a cute pair which make it easier for consumers to handle as they dipped them into the mouth watering bowl of herbal broth.To maintain its broth warm, they practise serving bowls of Bah Kut Teh under the buring heat. Though it is good that the bowl is shallow and gets heated up easily, as a soup lover, I find that its at disadvantage to me as I finish up the soup rather quickly and requires a top up.The good thing about the topping up the broth is that they are never dilute and still bringing out the authentic taste of Bah Kut Teh. We can tell that the intestine had been thoroughly handled as there is no odd smell in it.Spare Ribs on the other hand was great! At a slightest pressure, you can remove the meat from the bones easily not mentioning that they had cooked them into the correct tenderness too!I prefer dark soup in Bah Kut Teh than white ones and I find that the flavour of soup is better than the usual ones maintaining a good standard of herbal taste without being too overpowering.
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