Restoran Yi Xiang Bak Kut Teh

Meat Items

We arrived at 6:30 pm and we found out that many of the meat options that they had were already sold out. There were a few items available which made it easy for us to decide. We had one of each. Ban Fei Sou (RM17), Pai Gu (RM18), Ruan Gu (RM18) and Da Gu (RM18).

Pai Gu or Pork Ribs in front

Ban Fei Sou was more lean than fat but it tasted so good.

Da Gu or Big Bone

Side

We also had some sides - You Tiao (RM4), Dou Fu Bo (RM7) and Xiao Ba Cai (RM12).

Dou Fu Bo

The Xiaa Ba Cai was excellent. The vegetable was crunchy and was well seasoned.

Hot Food

The bowls are kept warm with a candle below it. This ensures your food remains hot throughout your meal.

Herbal Goodness

Their commitment to excellence became evident as we delved into their philosophy of on-demand cooking. While it demanded a bit more patience, the resulting quality was palpable in every spoonful and bite.

Restoran Yi Xiang serves the dark-colored herbal soup variety of Bak Kut Teh. The broth was brimming with aromatic herbs and became the canvas for a symphony of pork cuts. The tender meat and fat absorbed the essence of the broth, creating a harmonious balance of flavours. I loved how the meat was tender yet had a nice bite and was never mushy.

I especially liked how the meat fell off the bone, which you can see from the picture below.

Even before the meal ended, it became clear – Restoran Yi Xiang had earned its place as my personal haven for best Bak Kut Teh in Puchong. The robust flavours, coupled with the restaurant's on demand approach to cooking elevated the dining experience.

What was left

Exceptional Value

At RM106 for three diners, our sumptuous dinner here proved to be a judicious investment in culinary satisfaction. The combination of quality, variety, and the joy of discovering a new favourite made every ringgit well spent.