Kuala Lumpur - Klang-style Hokkien herbal pork-rib soup at Pao Xiang Bah Kut Teh (宝香绑线肉骨茶)
This popular "Bah Kut Teh" (herbal pork-rib soup) restaurant started off in the "Bah Kut Teh" capital of Malaysia (if not the world) - Klang, but has now grown into a nationwide chain with restaurants in KL, Penang and Singapore: from suburbia to upmarket malls like Pavilion KL.
We lunched at its PJ branch today, and the standards seemed consistent and tasted like the one we had at the original outlet in Klang.
Our lunch consisted of pork-ribs, tofu puffs, golden needle mushrooms and fried crullers (slightly sweetish here, and pretty tasty), plus a plate of delicious stir-fried lettuce with oyster sauce. The herbal soup was perfect.
Singapore-style Teochew "Bah kut teh" was also offered - the type with loads of pepper and garlic, but we eschewed that in favor of the strong herbal Hokkien variety. Delish!
Pao Xiang Bah Kut Teh (宝香绑线肉骨茶)
21-G Jalan Radin Bagus
Bandar Seri Petaling
57000 Kuala Lumpur
Tel: 03-9057 4332
Which one is the string-tied (綁綫) meat?
Y'know, I don't remember ever having enoki mushrooms separately in BKT; but do remember having it in the "mixed stuff" preps of Klang BKT where they make a pot of it with wong nga pak, enoki, tofu, tripe, pig intestines, etc etc all in the same pot. (Which I hated)
ETA: Ah, I looked at their website and I see they tie together their various cuts of pork hocks etc, presumably more to keep it together rather than their falling apart into pieces when cooked to tender succulence. (Even if they say it also "locks in" the taste etc etc) It doesn't look like you had any of those.