Tuesday, December 29, 2009

宝香绑线肉骨茶 Restoran Pao Xiang BKT @ One Utama

听了很多次的绑线肉骨茶
终于有机会吃到咯 ~ Photobucket
Heard so often about the tie-string bkt
we finally got a chance to try it out
Bkt Lunch @ One Utama











餐牌/Menu:




要看好好哦...
不是每一种肉都是绑线的
look and chooce carefully
not all type of meat is tie-string...





988 茶皇 (RM10):
是算一包茶的价钱 不是跟人数的
988 Cha Wong (RM10):
charge by the packet of the tea, not number of person





白米饭 碗或是碟:
大 RM1.50 小 RM1.20
Rice in plate or bowl:
Big RM1.50 Small RM1.20





排骨 (RM10):
肉骨茶是盛在小架上小瓷碗里
小架中间有点小火的易燃凝胶 可以保温
汤一点也不油腻 有点胶胶的 味道好好 Photobucket
Pai Kut a.k.a. Pork Ribs (RM10):
the bkt is served in small porcelain bowls with fire on gel heating at the bottom
the soup is non oily, a little gummy and flavoursome




都是排骨哦!!
每碗都有四支排骨 没加入其他的肉
肉都很嫩 很容易和骨头分开
the order is specific!
four pork ribs per bowl and nothing else...
the meat is tender and easily detached from the bones





软骨 (RM10):
我的最爱哦!!
松软的肉 和嚼得下的软骨...
连骨头都很好吃呢!
Luan Kut a.k.a. Soft Bone (RM10):
my fav!!
tender meat with edible bones...
even the bones are tasty! Photobucket







大骨 (RM10):
这是唯一有绑线的
份量很大!
可是线都被剪掉了 可以从肉上看到被绑过的痕迹
这肉不错 有点肥肉 也很够味!! Photobucket
Tua Kut a.k.a Big Bone (RM10):
Portion is huge!
all the strings were cut leaving marks on the meat
the meat is tender with some fats and this is very good too!!




店员也很贴心的送上一个碟子方便放那大骨头:
a plate is provided for the bone:
convenient for us to separate the meat





唯一的一个弱点就是当我们要求加汤时
每桌只给一小碗... 看来那美味的汤一定很珍贵
the only short-fall is refill of soup is very limited
only a tiny bowl is given to each table upon request...
the flavoursome soup must be very precious ~ Photobucket





名片/Name Card:



9 comments:

Akira 思胜 said...

我也要尝试才行啊! 看来很好吃呢!

Chris Chia said...

Pavilion也有一间哦~ 时常看到就是不知道好不好吃。想问问你~绑线会有分别吗?为什么绑线呢?

十六夜真人 said...

每塊肉都好大的說
我也是喜歡軟骨那邊的肉
軟軟的,很好吃~

mimid3vils said...

绑线有什么作用呢?

HAPPY 2010!!!

anfieldboy said...

看起来不错,要去试试

六月星夜 said...

他第一间开在商场Centro的开张前几天我就去吃了。
真的很不错。
我喜欢有绑线的肥肉。
他的肥肉和汤底都不会太过油腻。
因为他下锅煮时已经把很肥腻的油去掉了。
然后再绑起来煮。
也因此你吃肥肉是不会很肥腻。
好好吃!
你好像漏了没说,他们是用PDA来下单的呵呵!

ling239 said...

Akira 思胜 :
要记得咯...^_^


Chris Chia :
mimid3vils :
根据网上找的资料:
1) 把大块的肉骨用线绑起来再放入茶汤中熬,就可以把肉骨的鲜甜味保留在肉里

2) 绑在肉块上的线是为了切油,目的在于使肉质更扎实,同时减少汤汁的油脂。这样肉骨茶吃起来味道香醇而不油腻


十六夜真人 :
那软骨也可以吃啊! :P


anfieldboy :
喜欢喝汤的要慢慢享受咯 ^_^


六月星夜 ;
我比较喜欢软骨...^_^

对!他们是用PDA来下单的 ~

J2Kfm said...

I had the one in Klang itself. And truthfully, it's not up to our expectations.

ling239 said...

J2Kfm :
the main branch of this?