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<\/a><\/p>\nAmong the founder cum owner Daniel Yee, who at his age of 36 years old currently, been initially stepped into the f&b industry began as a kitchen trainee touched the Western &Malaysian Local Delight Cuisines in Kuala Lumpur at his 20th of age in year 2004 stayed and experienced few years in the field before returned to hometown Sabah. While best friends of him (Peter Wong & Daniel Issac Hoong), whose also having interest in eateries especially Bak Kut Teh brought them into a team later-on decided to expose into the f&b industry locally.<\/p>\n
With the home recipes being generation-passed onto by their so-called Uncle, added with their vision to have very own eating house locally and foreseeing the market opportunity in the industry enabled them to bodied-up then successfully established their very first owned Sino-Kadazan style \u201cXiang Xiang Bak Kut Teh\u201d in the ITCC Shopping Mall, Penampang (Sabah) in the end-year 2018 serving their home recipes to the local market. Finally being recognised among the best in town by the F&B E-Media for the year 2020 in the Eastern Nation, Malaysia.<\/p>\n
In this Xiang Xiang Bak Kut Teh, the owners\u2019 very first top recommended in menus surely will be their Signature Sino-Kadazan Style \u201cClaypot Bak Kut Teh\u201d which among the local\u2019s best most wanted from the beginning. Mixtures of 14 chinese herbals boiled an hour in-house, then into local fresh pork offals (such belly, lean meat, stomach, intestine, ribs, trotter, tail etc), finally served boiling hot in claypot in mixtures of pork offals (or on customer\u2019s request\/preference of additional), topped with dried beancurds will always bring the exotic chinese herbal taste swallowed and the pork\u2019s freshness bites into mouth that you must have a try when reached Kota Kinabalu, Sabah.<\/p>\n Secondly will be their famous home-fried \u201cDry Bak Kut Teh\u201d, which also among the restaurant\u2019s daily top seller favourite by their visitors all the while. Mixtures of boiled pork offals (commonly with belly, lean meat, stomach, ribs, meat ball & intestine) fresh fried in claypot on order mixed into long beans, dried chilli & dried cuttlefish with black soy sauce, and finally served hot on table will brings delicious fair sweet and pork\u2019s texturing bites into mouth that you will never regret after tasted here.<\/p>\n Another will be their very special \u201cBak Kut Teh Kon Lao Mee\u201d which being the first leading Chinese Herbal Pork Soup Noodles made available in the state, like by the customers recently. Sabah local-made Tuaran Mee (Flour-made Noodles) commonly selected, boil-cooked & mixed with their soy sauce broth into home-fried pork lards, topped onto fresh chopped spring onions and finally taken sided with a hot bowl of their Bak Kut Teh soup mixtures will be the best perfect matching in taking chinese herbal pork soup with dry kon lao mee (noodles) of eatery here that you will neither found the same elsewhere in town other than \u201cXiang Xiang Bak Kut Teh\u201d.<\/p>\n While in the side order corner, the owners introduced their all time favourite recommended \u201cLihin Kidney\u201d (Rice Wine Pork Kidney) which wanted by their regulars here. Local fresh pork kidneys commonly cleaned, then fresh boiled minutes in claypot on order with their local-made lihin (rice wine) mixed into ginger shredded, then finally served boiling hot on table will brings the best pork kidney\u2019s freshness bites into mouth and the lihin (rice wine) sweet smooth swallowed that you really cannot missed when stepped into this best recognised Sino-Kadazan Style \u201cXiang Xiang Bak Kut Teh\u201d at Penampang, on the land below the wind Sabah, East Malaysia.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n