Its origins may not go as far back as most Klang bak kut teh stalls, but this newly airconditioned chain already has 16 outlets across Malaysia – not bad for a 2006 startup – and the outlet at Nex is the first of four that will open this side of the Causeway this year. Pao Xiang’s success might be attributed to its broth’s gentle character: unlike the peppery Hokkien and herbal Teochew-style brews, this version is considerably milder, its dark sauce blending well with 18 gentle herbs and spices. At its central kitchen in Woodlands, 18 variations of the dish are made using different parts of the pig. Preparation of the meat, however, remains the same: cotton strings are used to tie the meat so it will maintain its shape – a process, Pao Xiang claims, that removes excess fats.
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