Feng Xiang BKT has just launched their Frog Leg Series and we went to try out their latest menu addition!

Feng Xiang is a local company that started in May 2021 and is known for their signature Klang-style herbal Bak Kut Teh and distinctly Malaysian Fried Porridge.

Frog legs are said to taste like a cross between fish and chicken, and is even considered a delicacy in countries such as France. It is also quite common in Chinese cuisine, with many ways of cooking it.

Fried Frog Legs

These Fried Frog Legs were super addictive. The coating was very light and crispy, lightly perfumed with the fried ginger slices that accompanied it. I’m not a huge fan of ginger but the flavour was subtle enough to add another dimension to mere fried food. It definitely was my favourite and best part? Tastes less guilty than fried chicken!!

Stir-fried Frog Legs

If you do not like fried foods, then try out their Stir-fried Frog Legs which is cooked in the same sauce as their Dry Bak Kut Teh. It is not your usual frog legs stir-fried in ginger and scallions for sure! It has a slight herbal flavour from the sauce and love that it came with slices of okra (aka lady’s finger) as well as chewy strips of cuttlefish. Yes people. Those strips that you see as a garnish isn’t fried ginger as I originally thought. It was delicious and I reckon would taste amazing with beer.

Frog Legs Fried Porridge

One of their signature dishes is their fried porridge, so it is no wonder that they came up with a version with frog legs! The bowl came full of frog legs and see those chunks at the top? That’s pork lard. No…this dish is not for those on a diet. And…after tasting this dish, I don’t think I can go back to the normal white frog leg porridge. Feng Xiang has spoilt me.

Klang-style Herbal Bak Kut Teh

Since I went all the way there, I just HAD to try out their signature dish which is their Bak Kut Teh. I do prefer the herbal version but in my idea world, I’d mix equal parts of the herbal and peppery version together so that I get a strong pork broth with a slight kick (I do add chilli into my BKT anyways) and herbal finish. But I digress.

Since it’s the Klang-style of BKT, it comes with a lot more ingredients besides the pork ribs. I loved how they used enoki mushrooms instead of the canned button mushrooms that I often find in the BKT in JB. The pork was very tender and fell off the bone and it was very pleasant to eat this while it was pouring outside.

I did like Feng Xiang’s BKT and I’m stating this purely from my personal opinion because I have not gone to Klang to try out the authentic BKT there. However, I have tried other Klang-style BKT in Singapore and I can say that Feng Xiang’s offering is value for money, keeping it’s roots while also giving a bit of a nod to the Singaporean tastebud. I might bring my Malaysian friends over and get their opinion since they would know better 😉

Dry Bak Kut Teh

I was quite intrigued by the idea of the Dry Bak Kut Teh and as mentioned earlier, it is the same sauce that they used for the Stir-fried Frog Legs. As such, it was slightly herbal and came with the same okra slices as well as dried cuttlefish strips. However, you will not find mushrooms or fried beancurd inside. Instead, it is slices of pork and pork ribs. The pork slices were very tender but unfortunately for the pork ribs, they did not fall off the bone and was a bit tough to chew on.

I felt that the sauce complimented the frog legs a lot better than the pork. Perhaps it was because frog legs are a bit more neutral in taste, so it didn’t compete with the sauce and lets the flavours shine while still holding its own.

Overall, I still had a good meal and if I’m ever nearby, I wouldn’t mind hopping over to order one of Feng Xiang’s dishes!


To find out more about their menu and their various locations, please visit Feng Xiang’s website at www.fengxiang.sg.

Images: Melissa Fann (In Chef Mode)

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