Yours Truly Saimnicy: Pao Xiang String Tied Bak Kut Teh 宝香绑线肉骨茶 @ Kepong

It may be a common thing for a fast food chain to bloom up like a mushroom after the rain. However, for a Chinese food like Bak Kut Teh to bloom up so quickly under the same name is a very occasion, if not none.
对于华人来说，在冷冷的下雨天的晚上，最幸福的事莫过于来一碗热腾腾的肉骨茶，就是我们俗称的Bak Kut Teh.
Be it franchise or under the same owner with multiple branches, Pao Xiang Famous Tied String Meat Bak Kut Teh indeed is an emerging brand name of Bak Kut Teh that has itself established since 2006.Ranging from shop outlets to even shopping malls, Pao Xiang Bak Kut Teh has 19 outlets in Malaysia to boast with.
宝香肉骨茶以绑线肉骨茶闻名，成立于2006年，至今已经有大概6年的历史了吧。全麻总共有19间分店，甚至连商场里都有呢。

The setting of the outlet is very much on the traditional side with wooden chairs, marble tables and Chinese calligraphy gracing the layout.
宝香肉骨茶的所有分店都是使用传统的木椅，大理石桌还有中国水墨画和书法来作为店内的摆设。

In contrast to the Bak Kut Teh that are always served in claypot, Pao Xiang Bak Kut Teh maintain the traditional form of serving - in a ceramic bowl.
我们多数看到的肉骨茶都是用瓦煲的，但是宝香肉骨茶还是一贯传统地使用瓷碗。

Bak Kut Teh is best enjoyed when the soup are served piping hot. However, this is not achievable if they were serve traditionally. However, Pao Xiang Bak Kut Teh came out with a brilliant idea to counter this, by heating the ceramic bowl beneath with fuel wax.The constant heating were appreciated as the soup will not lose it's heat but can only get hotter.

肉骨茶要趁热吃才会好吃。但是，如果真的依照传统的瓦煲的话，肉骨茶没过多久就会凉了。所以，宝香肉骨茶想出了一个办法，他们在瓷碗下面放了燃料蜡，这样一来，肉骨茶不但不会变凉，还可以保持热腾腾地。（我们吃完的时候，汤还在冒烟的呢）