Pao Xiang with the tied meat already has a branch here in Bdr. Mahkota Cheras. They don't seem to do well here though. One characteristics of people here in Bdr. Mahkota Cheras and Sungai Long is their first priority is CHEAP! . Taste comes second and if you have another who is cheap and also good then all the others are doomed !

IMO if you use sachets like A1 to cook BKT it is quite nice already. Use good quality soya sauce though. Although the taste won't be as good as those good BKT operators but it is also better than a lot of BKT operatorss . Most famous BKT operators concoct their own combination of herbs. Even now if you ask the inventor of BKT (the fisherman from Klang), his concoction won't even come near those who have perfected their flavour. If you were to go into a chinese medicine shop, the shop keeper can pick out every herbal ingredient but in the wrong proportions. The secret is also not only the proportions but also how they treat their meat, the hours taken and off course their judgements which is singularly the hardest or even impossible to imitate.

If I were to cook my own I use A1 sachets too but I usually buy extra pork bones (you can buy the cheaper ribs if you are willing to spend more) to enrich the soup base other than the meats themself. The most important in any soup based dishes is the soup stock, it has to be rich, really rich. In a household consumption, the amount of meat you cook can never reach the richness of the stock base in a BKT operators stall because they use almost half a pig.

The corner shop (same row as San May King lam mee) in Pudu market, I alway pass by when I was still a food operator buying supplies from Pudu market in the wee hours of the morning, the smell is heavenly. I saw this big heap of pork on the table, how can we ever imitate the taste. Imagine, my guess is it almost 80 kgs to 100 kgs of pork on that table. I tried the BKT once, the soup was the clear type but heavy in flavour

Actually I prefer it to be in a bowl. The ones in claypot burns your taste bud (too hot), after that can taste the chilly only. Claypots cannot be washed with soap too, only rinsed with water.

I was waiting to pick up my wife and had time to spare, so me and daughter saw this nicely renovated BKT outlet named 'Wing Heong' behind the Jayajusco Cheras Selatan. I don't know if they are the same store as Klang's Weng Heong or the Wing Heong on some BKT herb packing. My daughter had a pang for BKT so we sat down and a Myanmarese came and waited on us. I am a 'banana' but if I concentrate on what are you saying I can grasp the "ser puu ser' that you are dishing out but this Myanmarese girl is speaking like a whole table of stainless steel plates has fell on the floor. I gave up and asked my daughter to order.

She ordered a normal soup one and also a stewed one (dry). The soup version soup's tasted OK but I prefer a stronger herbal taste but the meat being boiled for too long made the meat tasteless, just like those meats that's in the double boiled soup, soft and tasteless! The stewed one is actually a misnomer. The dish has no similarities at all to 'Bak Kut Teh". There's no resemblence at all to the herbal taste of BKT. They should be describe something else but not dry BKT. When they say "dry" they don't mince their words, the dish came dry like 'kai see'.

Another point made me dissapointed is they don't serve the rice it in a bowl but on a plate taken with fork and spoon. No fun liao! I like my rice all soaked in BKT soup like porridge but I can't do it here. Give me the old version where after eating there are bowls all over the table and I don't really fancy claypot too. One thing though, BKT is getting to be an expensive fare as for this meal, it cost us RM35.00 for two and even that we didn't order greens or 'tau foo pok' and only 2 iced chinese tea.

I tried the Wing Heong in Cheras Selatan. He operates the car wash and polishing behind the shop also Funny combination though. I don't find it nice at all especially the dry one. Too dry if you ask me. The meat becomes tasteless when it becomes too dry. In that area, I rather have the BKT in 11th mile Cheras just behind Am Bank. Better tasting BKT, old skool type. Heavy tasting soup

I was browsing through Hutong Lot 10 the other day. I fancied nothing there so opted for a 'bubur cha cha' as the operator was canvassing us when we walked by. I see many other stalls also canvassing. I think business also dropped liao for most of the stalls there. I thought all the stalls are famous outlets and hand picked but I see a number that I have never heard before. Anyone remembered that there was also the famous Petaling St. 'lo hon korr' drink there or was I mistaken?

This guy sells a lot. every morning at 5.00 am I see the pork on the table. It is almost half a pig and that's one day supply. What I like about his is his soup is clear and very strong flavour, BKT flavour. I ate once and I liked it but too bad he sells morning and I don't really like heavy breakfast.

What I miss is the simplilistic meal of BKT unlike nowadays which is too varied. You have this famous one for this type and this famous one for that type. Everyonehas an idea of how it should be done and served. I always remembered when I was a young chap, I like to patronise the stall just beside Apollo Hotel in Bukit Bintang. It was still a coffeeshop then. After eating you see bowls all over, 2 for rice, 1 for the BKT, 1 for taufupok, 1 for 'yau cha kwai' and the chilly plate. All for a mere RM5.00 then. Another favourite was in Jalan Pasar right on the sidewalk of Chartered Bank. Simple is better. Then those days the herbs are very much cheaper than nowadays and they don't skimp like nowadays.

Has our expectations changed or the taste has evolved or the herbs have gradually changed in flavours? My personal opinion is I don't really liked claypot types, too hot for my liking. Burns your tongue at the first taste and that spoils everything.