CHINESE PORK RIB SOUP | LE XIANG BAK KUT TEH ( 乐香肉骨茶 ) @ DATARAN SUNWAY

 

Guess whenever now am craving for some herbed meaty meals, Le Xiang Bak Kut Teh would be one ideal option for me to fix my craving in a jiffy without the hassle of having to travel all the way to Klang. This will definitely save my time for more gastronomy adventures too, ahem (=

Well, historically, this traditional Chinese dish has several versions which are unique and popular in its own ways, predominantly in both Malaysia and Singapore as the cooking styles are closely influenced by the prevailing Chinese enclave of a certain geographical location. The pork ribs are braised and boiled for long hours for flavor extraction from various fragrant herbs mixture and spices especially the garlic, cloves, star anise and many more. The resulted broth was engagingly tempting your senses with its richness of flavor encapsulating all the essence in just one pot.

The owner of LE XIANG BAK KUT TEH hails from Klang herself, in hope to bring the flavor of this cherished salubrious soup closer to the taste buds of the wider Klang Valley folks. Diners could now enjoy in a much more comfortable environment within the cozy confine of air-conditioned environment or al fresco, if you prefer natural breeze.

Let’s get started and not left the food to be cold, shall we?

(Reminiscing the taste again actually makes me drooling now, and having the thought of going for pork knuckle vinegar lunch soon, hehe)

Over here at Le Xiang Bak Kut Teh, guest can choose to enjoy their bowl of soupy dish in a whole big pot itself where all ingredients are being added in together in the claypot, or have them separately served in individual bowl for a different kind of enjoyment.

BAK KUT TEH- SOUP-CLAYPOT (MYR 12)

BAK KUT TEH- SOUP-BOWL (MYR 10)

BAK KUT TEH- DRY-CLAYPOT (MYR 13)

Adore this dry form of bak kut teh more as it’s much tastier and tangier after the herbed sauce has been reduced to thicker gravy where dried chilies, lady’s fingers, garlic and other ingredients are added. It’s also visually more appealing. Those who have a yen for stronger flavor in food would enjoy this dearly.

CHU KIOK CHOU (MYR 10)

This pig trotter in vinegar greets you with a much more appetizing palate with its sweet-sourness that helps to wash up any greasiness when consuming lots of meat.

CHU TOU TONG (MYR 7)

Pork belly in hot pepper soup. Those who have faint tongue like me might want to get some water ready as it can gets quite spicy after awhile, haha.

YELLOW WINE CHICKEN (MYR 10)

Am usually not a huge fan of any kind of Chinese wine chicken dishes with loads of gingers, but this version by Le Xiang has surprisingly convinced me for my vote. It’s lovely, sweet and not a bit too strong on the liquor taste, which still allows me to enjoy the dish savourly.

Some vegetables to balance up the otherwise heavy, meaty affair.

  

NAI BAK CHOY-奶白菜 (MYR 6)

People love these milk cabbage for its crunchy texture of the wrinkled leaves and mildly sweet taste especially after stir-fried. This other variation of bok choy is also commercially known as F1 Hybrid Dwarf Pak Choy White Jewel.

SPECIAL COLD TOFU (MYR 7)

Silky bean curd topped off with tastefully fried egg with chopped spring onions, fried onions and served with savory light sauce. I personally love it very much.

STEAMED FISH (new menu)

Generous slab of dory fish steamed with minced gingers, julienned chili, scallions and also spiced up with some cilantros fragrance.

For add ons to the addictive bak kut teh, choose from ……………….

YAU CHAR GUAI (MYR 2.50)

Called it the Chinese fried donuts? ^^

GOLDEN MUSHROOMS (MYR 4)

Commonly known as enoki mushrooms

FU ZOK (MYR 4)

Bean curd skin is really good at absorbing the flavourful soup, yum yum………

TAU FU POK (MYR 3)

Chinese style of fried bean curd

 

3 STYLE STEAMED EGG (new menu)

Homestyle steamed egg incorporating century egg, salted egg and the usual egg, with sprinkled of freshly chopped scallions.

You could also enjoy the herbal soup with rice as well as noodles too!

  

BROWN RICE (MYR 2)

Indeed a better alternative to the usual white rice!

YAM RICE (MYR 2.80)

Love this amongst the other carbs! (=

OIL RICE (MYR 2)

YEE MEE (MYR 2.50)

Akin to having a bowl of herbal vermicelli, but in this case replaced by yee mee

And some homemade desserts to sum up the nostalgic evening.

SWEET POTATO SOUP (MYR 2.80)

GREEN BEAN BARLEY (MYR 3.50)

GREEN BEAN FU CHUK (MYR 3)

In a nutshell, the pork rib soup served here is of medium to dark base that is lighter on the flavor side. My personal favourite goes to the special cold tofu, yellow wine chicken and the dry bak kut teh with yam rice. All in all, the recipes were a homey repertoire without being overwhelmed by the assorted Chinese herbs taste in their classic pork bone dish! Do stop by for a taste soon.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

Location: No. 46-1, Jalan PJU 5/11, Dataran Sunway, 47810 Petaling Jaya.

Contact: +6017 – 6699 714

Opening Hours: Mon - Tue, Thu – Fri (12 pm - 10 pm)

                          Sat – Sun (11 am - 9 pm)

    Wed CLOSED

Facebook: https://www.facebook.com/LeXiangBakKutTeh/

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