METROBITES
肉骨潘 巴生肉骨茶專賣
Exit 2 · about 1 min walk
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肉骨潘 巴生肉骨茶專賣

Bak Kut Pan
Local Eats · 新店區
★ 4.4・800 reviews 242 views Open now
Directions Google Reviews
B VISITOR RATING
METROBITES VISITOR RATING
Consider it if you are nearby

“The concentrated fragrance of dry braise contrasts with clear, gently sweet bak kut soup, worth a detour into Bao’an Street for herbal flavors.”

Klang bak kut teh Rich dry-braised aroma Family recipe
This rating asks whether the place is worth fitting into your trip, considering distinctiveness, local significance, Google reviews, and MRT convenience—not taste alone.
WORTH THE STOP?

Is this place worth adding to your MRT itinerary?

It can feel very different if you are already at this stop versus making a special trip here.
★★★☆☆
ALREADY HERE
Already at this stop
Depends on your schedule

If you are already at 大坪林站 · Dapinglin, it is an easy walk and a natural fit for this stop.

★★☆☆☆
WORTH THE DETOUR?
Making a special trip
No need to change plans

If you are elsewhere, consider whether it is worth an extra MRT ride just for this place.

WHY VISIT

Why add it to your itinerary?

01
Alternate dry braise and clear soup

Dry-Braised Assorted Bak Kut concentrates savoriness in ribs and offal, then pairs it with clear bak kut soup. Rich and light versions reveal variations on the same herbal profile.

02
Gentle herbal sweetness highlights the ribs

Collar-Rib Bak Kut Soup has gentle, non-bitter herbs with ribs, bean-curd skin, and vegetables, ideal for slow sipping and savoring the meat.

THE STORY

The story behind this place

A fragrant pot brought from Klang

Owner Pan came from Klang, Malaysia, bringing his hometown’s bak kut teh to Xindian. Missing home, he adjusted the flavor from his father’s recipe and made familiar herbal aromas the shop’s centerpiece. On Bao’an Street, clear soup and fragrant dry braise now show different expressions of the hometown dish.

WHAT TO ORDER

First time here? Start with these

Editors
夜班大叔
夜班大叔
Dry-Braised Assorted Bak Kut MetroBites visit photo

Dry-Braised Assorted Bak Kut

Reduced sauce brings savory fragrance first, followed by light herbal aroma. Collar ribs provide meat and connective-tissue texture, while intestine and stomach add springy chew; clear, sweet bak kut soup comes alongside.

Collar-Rib Bak Kut Soup MetroBites visit photo

Collar-Rib Bak Kut Soup

Herbal fragrance is gentle and never bitter, with a lightly sweet finish. Ribs, bean-curd skin, napa cabbage, and enoki leave both meat aroma and vegetable sweetness in the soup.

Pan’s Vegetables with Oyster Sauce and Fried Shallots MetroBites visit photo

Pan’s Vegetables with Oyster Sauce and Fried Shallots

Fried shallots and oyster sauce bring savoriness while preserving leafy sweetness and crispness. Between ribs and offal, the vegetables lighten the palate.

FIRST VISIT

First visit: how to order

01
One order slip per person

Each diner fills out an individual order slip for their own meal.

METROBITES LOCAL TIP
Taste ribs plain before dipping

Taste the ribs plain for meat and herbal broth first, then dip into the house sauce. Its savory mild heat gives the same piece another flavor.

FULL VISIT

Read the full visit

Localized full visit

This version localizes the original visit story while preserving the original photo sequence.

✨ AI Quick Take

肉骨潘 巴生肉骨茶專賣 is a rare Malaysian bak kut teh specialist in Xindian, focusing on Klang-style herbs and a sweet finish rather than aggressive pepper heat. Soup and dry-braised versions both feature ribs, intestine, stomach, and vegetables. Choose Collar-Rib Bak Kut Soup for warmth, or Dry-Braised Assorted Bak Kut for concentrated aroma.

Uncle’s take: Bak kut teh is not finished by throwing herbs into a pot. The aroma must stand up and the finish must invite another sip; otherwise, I merely paid to drink bitterness.
Setting and dining atmosphere:The clean, youthful room avoids the dark, old-fashioned look of walls filled with herb cabinets. A solo bak kut teh meal feels natural, while groups can share soup and dry braise. Cooking to order takes some time, but hot soup cannot be rushed; do not turn lunch into a tug-of-war with the clock.
Location and dining notes:At No. 22, Bao’an Street, Xindian District, New Taipei City, the shop is in a lane around Dapinglin and walkable from the metro. Drivers should park outside and walk in. Each person uses a separate order slip. Weekdays include an afternoon break; holidays do not. Actual hours and supply follow the day’s arrangements.
● Dry-Braised Assorted Bak Kut

Dry-braising removes most broth and concentrates savory sauce and herbs. Sauce appears first, then Chinese-herb aroma rises without becoming oppressive. Collar ribs add meat and connective tissue; intestine and stomach provide springy layers. Clear, sweet bak kut soup is served alongside, alternating light soup with rich braise for a more complete progression.

綜合肉骨湯乾燒
Uncle’s take: Dry braise fails when reduction leaves only salt. This plate keeps meatiness, springy offal, and an herbal finish; one sip of soup puts the tongue back to work.
● Collar-Rib Bak Kut Soup

This is a reliable introduction to Klang style. The herbal profile is clear but not bitter from first sip to last, beginning gently and ending with natural sweetness. Collar ribs, bean-curd skin, napa cabbage, and enoki make it a substantial individual pot. Gnaw the ribs slowly; the house sauce adds clearer savoriness and mild heat.

梅花排骨肉骨湯
● Pan’s Vegetables with Oyster Sauce and Fried Shallots

This practical vegetable plate resets the palate between mains. Fried shallots bring balanced savoriness without hiding the leaves’ sweetness and crunch. It never challenges the dry bak kut, but offers a refreshing transition among ribs, offal, and soup. With deeply meaty dishes, the vegetables are far from optional.

潘阿蠔油蔥拌菜
💡 Ordering Notes

First-timers can learn Klang broth through Collar-Rib Bak Kut Soup, then add Dry-Braised Assorted Bak Kut for concentrated aroma. Groups can exchange dishes; include Pan’s Vegetables with Oyster Sauce and Fried Shallots so meat does not chair the entire meeting.

  • Location:No. 22, Bao’an Street, Xindian District, New Taipei City, in a Dapinglin lane and walkable from the metro.
  • Type:Malaysian Klang-style bak kut teh in soup and dry-braised forms.
  • Features:Gentle herbal fragrance, a sweet finish, and ribs, intestine, stomach, and vegetables.
  • Best for:Hot-soup seekers, herbal-aroma fans, and anyone curious about Klang bak kut teh.

📌 Editor’s Summary

肉骨潘 is memorable not through pepper blasting the nose but through Klang herbs and a lingering sweetness. Soup is gentle, dry braise concentrated, while ribs, offal, and vegetables complete the textures. In a Dapinglin lane, the metro is easier than driving. Do not study herbs at the door while hungry—choose soup or dry braise and find the answer seated.

GOOGLE REVIEWS

Google rating & reviews

4.4
★ 4.4 · 800 Google reviews
Reviews ↗ Photos / Menu ↗
PEOPLE SAY

What visitors say

Member check-in notes · nearby location verified
2026/07/27 Location verified 蓁蓁寶

排骨可以慢慢啃，沾上特製醬料後鹹香帶點辣，更好入口。

2026/07/23 Location verified 阿哲

排骨可以慢慢啃，沾上特製醬料後鹹香帶點辣，更好入口。

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STORE INFORMATION

Store information

Address
231台灣新北市新店區寶安街22號
Opening hours
Monday: 11:30 – 14:00, 17:00 – 20:30
Tuesday: 11:30 – 14:00, 17:00 – 20:30
Wednesday: 11:30 – 14:00, 17:00 – 20:30
Thursday: 11:30 – 14:00, 17:00 – 20:30
Friday: 11:30 – 14:00, 17:00 – 20:30
Saturday: 11:00 – 20:30
Sunday: 11:00 – 20:30
Phone
02 2918 9812
Official info
Official website
GETTING THERE

From the MRT station to the store

04
大坪林站 · Dapinglin
Exit 2 · about 1 min walk · about 53 m
Also convenient
Exit 3 Another exit at the same station
about 2 min walk · about 134 m
Walking About 1 min from Exit 2 · about 53 m
Distance and time are straight-line estimates. The actual walk may vary because of crossings, underground passages, or footbridges.
Open Google Maps directions ↗
EXPLORE NEARBY

What else is near this stop?

Food 6
See all food near 大坪林站 · Dapinglin →
CONTINUE YOUR TRIP

Keep exploring along this line

七張站 · Qizhang 03・Previous stop
大坪林站 · Dapinglin 04・This stop
景美站 · Jingmei 05・Next stop
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Start at the MRT. Taste the city.
肉骨潘 巴生肉骨茶專賣

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