OK guys, it’s time to talk about bak kut teh again, one of my favorite Malaysian food of all time. Today’s bak kut teh is Mo Sang Kor at Taman Berkeley (the branch that is closer for us PJ folks).
bak kut teh naturally goes with a pot of good tea
Mo Sang Kor is one of the older bak kut teh establishments, and instead of the usual clay pot with everything in it serving, they do things slightly different here. You order the type of cut you want, and each type is served in a single serving bowl, usually with the meat/innards, a mushroom, a bulb of garlic, and of course, bak kut teh soup.
Most uniquely, you aren’t allowed to ask for additional soup here. What you are served is what you get. This is because the bak kut teh soup here boiled together with the meat and herbs over long hours and is super concentrated.
we had six types of bak kut teh meat/innards
Small price to pay for that really aromatic and thickest bak kut teh soup I’ve ever tasted. You will learn to appreciate the broth in smaller doses here, they are fantastic.
As there were six of us, we ordered 6 portions of different items that day. There were big bone (“tai kuat”), 3-layer pork belly, pork knuckle, spare ribs, ribs, and intestines. The meat were properly cooked and so tender they fall off from the bones easily, you could almost chew them down without dentures.
If you plan a visit to Mo Sang Kor, make sure you get there early so that you get to choose from different cuts of meat. By brunch time, all that’s left might be only lean meat.
Kim, Kerol, Horng (ya dude enjoyed the soup), Yuki, KY, and Haze
Price wise, they are competitive to Klang’s standard. Everything comes out to around RM 12 per person including rice and tea.
If you are a bak kut teh soup lover who places emphasis on quantity, don’t go there, but if you love quality and could live with rather low volume of fantastic bak kut teh soup, this is a place you should check out.
Restaurant Mo Sang Kor
41, Jalan Bangau,
41150 Klang, Selangor
GPS: 3.060285, 101.464983
Tel: 019-272 7728