Pao Xiang is a popular restaurant at Pavilion Mall in Bukit Bintang. The casual eatery features a functional and simple interior and offers a simple range of traditional Klang-style Bak Kut Teh.

There are several versions of Bak Kut Teh, a popular pork bone soup, in Southeast Asia. Klang-style Bak Kut Teh features a distinctive soy and savoury herbal soup. Its “dry” version is a plate of stir-fried marinated pork mixed with chilli and darkened and caramelised soy sauce. The Singaporean style on the other hand oozes an effervescent peppery herbal soup which comprises a wide selection of herbs include ginseng and red dates.

Pao Xiang’s traditional was nothing short of phenomenal. The soup based BKT was flavourful, delicious and every portion of the pork belly was absolutely dipped in the outrageous addictive soy-based soup. Tender, succulent and juicy, it was close to perfection - it was a little oily.

The “dry” version was astounding too. Tender pieces of pork skin, tendon and pork belly were stir fried with chilli, onions and soy sauce. The tendon and skin literally melted in my tongue and begged me for another serving.

The disappointment was the side dishes. The braised bean curd skin was not well marinated and the bean curd skin, which were prepackaged ones, did not absorb the broth as much as the pork did.