On this particular Saturday
afternoon, I walked into Xiang Kota Kemuning, a branch of the Klang Original Xiang Bak Kut Teh, right as
they opened at 11:15 AM. As the first customer, I had the freedom to choose my
seat. The ambiance, with its classic Chinese design, made me feel at home - it was
exactly the kind of setting you'd expect for an a Bak Kut
Teh meal (EASY INSTANT BAK KUT TEH RECIPE).
For those who
prefer a visual representation, I’ve captured my experience at Xiang in a video
(see below). Don’t forget to subscribe to our Nava’s Zen Channel for more
updates. Subscribe
Now. But for those who prefer reading, let me share my
experience.
The menu offers a wide variety of choices, and since I was dining solo, I took my time
to decide. As a small eater, I wanted to avoid overordering. The menu caters to
both pork and non-pork options, with side dishes like vegetables, ensuring
there’s something for everyone.
I settled on the Single-Person Claypot Bak Kut
Teh (RM22), which does not come with rice, so I added a plate of Fragrance Rice
(RM1.50) – a must for a proper Bak Kut Teh meal (EASIEST CHINESE EGG FRIED RICE RECIPE). For my drink, I chose Black
Sesame in Black Soy Milk (RM6).
While waiting,
I helped myself to bird’s eye chillies and garlic in soy sauce - essential for
that extra kick. When the claypot arrived, it was piping hot, with Chinese
herbs and spices infusing tender pork meat, pork belly, tofu, and salad leaves.
The aroma of the herbs instantly uplifted my senses, and the flavors were both
nourishing and comforting.
The
richness of the Bak Kut Teh broth was well appreciated - flavorful yet not
overpowering. Each bite of tender pork and pork belly (PORK BELLY WITH SALTED FISH RECIPE) melted effortlessly in my
mouth, while the tofu absorbed the broth beautifully. The salad leaves added a
refreshing balance to the dish. Paired with fragrant rice, the meal felt even
more satisfying and complete.
Although I chose the cold version of Black
Sesame in Soy Milk, I should have gone for the hot one, as the ice diluted the
flavor. Still, it offered a refreshing and cooling contrast after the warmth of
the Bak Kut Teh.
Unable to finish everything, I requested
the balance to be packed, along with additional soup, and they kindly obliged.
I left feeling satisfied with my meal at Xiang Kota Kemuning. The warm and
comforting experience met my expectations for a satisfying Bak Kut Teh. While I
intend to explore other Bak Kut Teh spots in Klang, Xiang Kota Kemuning has
definitely made its mark on my palate.
(Ms.
Nava, a Zenpreneur in her 60s, founded Nava’s Zen at 58. She has 22 years of
experience as a former lecturer, including with Curtin University’s Degree
Twinning Program. Ms. Nava is also a passionate foodie who loves discovering
eateries. For Ms. Nava, food brings people together, and sharing her Zen dining
experiences celebrates this connection with others).
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