Klang | wordspics.com

In Klang, there are plenty of bak kut teh (BKT) joints, abundance of them at each section of Klang and you probably need a few set of fingers to count them all. It is the place to go if you are going to have some authentic flair. It is after all the birth place of the legendary dish. The birth place may be controversial but we Malaysians do take pride of our local foods as much as the folks at down south.

Bak Kut Teh

Some of these BKT joints are in a class of their own while some are just filling up the spillover. Some will be flooded with (loyal and new) customers during peak hours and/or at all times while some are hoping for better crowd from time to time to cover their cost.

Restoran Mo Sang Kor, Klang

Joining the top group is Restoran Mo Sang Kor. Or maybe this shop is in a class of its own now. Anyway, it started out in a single shop lot but with customers bursting out of it over the years, it has extended to another lot. The owners are a friendly lot… when they are free but I can’t guarantee that when the restaurant is packed with hungry customers. Not sure whether it was timing or pure luck, the restaurant was just half filled when I was there on Saturday morning, 9am. But don’t take my word for it. Go early or risk having sold out completely…

Opening Hours at Mo Sang Kor

The rules of engagement is simple. Grab a table, choose your tea (or bring your own) and order your favourite cut such as the rib, soft bones, the leg and/or lean meat. Whilst it may sound simple and straightforward, patience is perhaps the key factor to dine at this restaurant.

Pot of Bak Kut Teh

This is due to the fact that at the work station lies only one or two large pot at a time. If your favourite cut is not available, then you’re out of luck… or you have to wait for the next fresh pot (from the kitchen). The time span to wait to be served may vary but let’s just say that waiting for 30 minutes or more is pretty much norm here.

Bak Kut Teh

Here, they serve by bowl per portion. Some may like it and some may prefer the all-in-one claypot style. But the purists may detest at the sight of claypot for such legendary dish. But then again, it’s debatable amongst experts. Each portion starts from RM9 onwards and it is filled with your favourite cuts.

Pork Intestines

In the same bowl, you will realise that it is filled with probably one third of herbal broth. Asking for more broth is perhaps an unspoken taboo because as I mentioned previously, each pot has that much of broth only and they are really limited. Or else, how do you supposed to get such thick, savoury slurp-worthy porky broth if weren’t for the precise measurements?

Tea

The meat has probably gone through hours of slow simmering in the herbal broth and lifting off from its bone is effortless. The rice is perhaps something they could improve on as I was served with white rice and they were slightly lumpy/mushy.

Work station at Mo Sang Kor, Klang

So… how do they fare? Well… it is hard to compare them with the ones (here) I usually go to. But for the quality broth itself, despite its really limited quantity, this definitely wins hands down.

Address :
41, Jalan Bangau,
Taman Berkeley,
41150 Klang,
Selangor.

GPS Coordinates: 3.060285, 101.464983

Before this, I could not remember the last time I had bak kut teh from Klang for breakfast. I guess it has been that long that I could not remember the exact month, let alone the date although I do remember the day (it was a Saturday). But occasionally, in between that long period, I did actually get my bak kut teh dosage albeit not as tasty as the ones from Klang.

And on one fine (but busy) Saturday morning, the day has come to fulfill my cravings for the much touted and loved by Klang folks; bak kut teh.

Pao Xiang Bak Kut Teh

Reputed for its cooking technique, Pao Xiang Bak Kut Teh is no stranger to bak kut teh arena. Their business are that good that they have expanded to more than 10 outlets around the Klang Valley dishing out bowls of herbal porky goodness for its loyal customers’ enjoyment / consumption.

Pao Xiang Bak Kut Teh

Unlike the one I usually go to, Pao Xiang Bak Kut Teh serve the porky goodness in individual bowls instead of having everything in a (huge) claypot. It’s a good thing I would say as the less important stuffs such as vegetables and mushrooms that can be found in the claypot will dilute the flavour of the soup. Besides, by this way, I’d know the amount of meat (and other stuff) they serve per bowl. In other words, they won’t skimp on the meat by giving more straw mushrooms, beancurds, lettuce and what’s not in it. Speaking of which, they do not have any in the bowl although they do offer vegetables that goes by per plate.

Burner

Another interesting that I found was that there was a tiny burner beneath each bowl to warm the dish. Although I do not think it will add much heat to the dish since we sat in air-condition area, but I have to give them brownie points for presentation wise.

Rice

Chinese Tea

Chinese tea. The mandatory drink for any bak kut teh session to ease down the oily fatty affair. As usual, we brought our own tea leaves and hence, we were charged RM0.50 per person for warm water.

Bak Kut Teh

We ordered 2 types of meat and 2 types of spare part dishes on that day. Pai Kut (排骨), Luan Kut (软骨), Pig Stomach (肚) and Teng Kia (肠子). Each bowl was filled to the brim with the exception of Pai Kut as they were bigger and longer than the bowl they were in.

Luan Kut

Luan Kut (软骨)

Pai Kut

Pai Kut (排骨)

Safe to say, I liked the soup as much as I liked the one from my usual hunt. It was intense, aromatic and flavourful yet it wasn’t overpowering or bitter whilst it has the natural sweetness from the pork itself. Although we didn’t ask for any, the soup is refillable upon request (with extra charge, maybe). The meat was cooked nicely; fork tender and tasty.

Layered Intestines

Intestines (肠子)

Pig Stomach

Pig Stomach (肚)

The only gripe we had was the layered intestines. Somehow, it has bitter aftertaste from it. The soup itself wasn’t spared either as it was slightly bitter compared to others. According to them, they weren’t sure either to what causes the intestines to be bitter. The pig stomach was alright though. Another tiny issue was the You Tiao (油条). Although it was crispy on the exterior and soft inside, it was slightly sweet compared to others.

You Tiao

You Tiao (油条)

Priced at RM8.50 per bowl (it may vary according to the location of the branch / shop) except for the You Tiao (油条), I enjoyed the meal thoroughly. The environment of the shop was clean and comfortable with the option of sitting in air-condition area or outside shaded area. The service was prompt. Now that I have another shop / restaurant in my Bak Kut Teh list, I wouldn’t mind coming here again and again and again… if time permits.

Address:
No. 51, Lebuh Bangau,
Taman Berkeley,
41150 Klang,
Selangor Darul Ehsan.
Tel. Number : +603 3343 9869 / +603 3344 9869

P.S.: Checkout their Facebook page for other outlets’ location / address.

Tag: Klang

Restoran Mo Sang Kor (毛山稿肉骨茶), Klang

Breakfast At Pao Xiang Bak Kut Teh, Taman Berkeley