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2013-07-31
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Bah Kut Teh is the Hokkien name of 肉骨茶 which means meat, bone and tea but actually it's a dish of which the pork and bone cooked with chinese herbs. This dish has already been in Malaysia since very long ago and became one of the most famous dish in Malaysia nowadays, especially in Klang area. It's one of the must try dish for foreign tourists. Many people from other cities come to Klang purposely just to taste the Bak Kut Teh here. Here I'm going to review about the 宝香绑线肉骨茶. This restaurant has
Here I'm going to review about the 宝香绑线肉骨茶. This restaurant has over 10 branches over Klang and KL area, and even at Singapore. The meat is tied with a cotton string and cooked. The purpose of the string is to keep the herbal taste inside the meat, and to extract the excessive fat of the meat at the same time.
The signature meat of this restaurant is their 招牌肉 which somehow like 三层肉, but the skin of this part is more chewy. However, this dish and 排骨 usually finishes quite early. So if want to try these please go earlier. Besides that, 大骨，小骨 and 五花肉 are my favorites all the time. They also have organs like intestine and stomach. However, we cannot request to add a lot of soup because this is a franchise restaurant, so their soup are quite limited.
This restaurant does not serve food in claypot like what other restaurants do, because they have a concept that is to keep the traditional culture of the food. One of the specialty of this restaurant is that they only use JiGong bowls （鸡公碗）and has a slogan of One Bowl of Bak Kut Teh, One Bowl of Rice.
Each bowl of meat RM11+ (except signature meat, 招牌肉 RM14+)
Each bowl of rice RM1.50+
All food are subject to 5% of service charge.
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