Ban Lian Xiang Bak Kut Teh (Closed)

We always try to make it a point to add in some vegetables in all our meals. Therefore, we order this blanched kai lan during our bak kut teh meal. The Kai Lan is a very green leafy vegetables, and it is also one of my favorite vegetables. The kai lan was blanched and lightly toss in soy sauce and some oil. Nothing fancy but just pure simplicity. On top of it were some fried garlic and onions. The kai lan was crunchy.

What’s the best condiments to go with Bak Kut Teh? For me, it is definitely Yau Char Kuey. Yar Char Kuey at Ban Lian Xiang was very good. It was crunchy but not too oily. Some places serve soggy Yao Char Kuey, but not this place. I will usually just dip the Yao Char Kuey for about five seconds in the soup so that when I eat it, it is still crunchy and had absorbed a decent amount of the soup. Well, the yao char kuey sometimes sold out fast if I go there too late.

Besides ordering the “half skinny and half fats”, we also ordered a pot of “small intestines”. The small intestines were also served hot and the soup tasted the same as the other pot of bak kut teh. In order to fully enjoy the taste of the small intestines, it is crucial that the small intestines are cleaned and prepared accordingly to eliminate the foul smell. At Ban Lian Xiang, the small intestines fit my criteria very well. The intestines did not have any unpleasant smell or taste and the tex

I just love to eat bak kut teh, especially drinking the soup can make me feel warmth and all heat up. We ordered a pot of “half skinny and half fats” bak kut teh for sharing. The portion was small; I think we should order a large one next time. The “half skinny and half fats” meats were really nice, although I think the lean meat was still a bit tougher than what I like. The soup tasted excellent with lots of herbs in it.