When it comes to choosing where to go for bak kut teh in Klang, you will be spoilt for choice. There have been hundreds of restaurants there portion bak kut teh; amongst them have been Seng Huat a.k.a Under a Bridge Bak Kut Teh, Teluk Pulai Bak Kut Teh, Mo Sang Kor, as well as Pao Xiang.
The varieties of tastes a play (or claypot!) of bak kut teh which opposite eateries can plead is certainly astounding; many of a aforementioned famous restaurants have their own unique bak kut teh taste, owing to tip recipes which have been upheld down by a years. In a end, it boils down to personal preference; whether you similar to a thick herbal soup or a clearer, some-more diluted ones.
Since you were tender with a bak kut teh you had from Mo Sang Kor in Lot 10 Hutong, you motionless to go to a bend in Taman Berkeley for some porky goodness. I was astounded as to how most you favourite Mo Sang Kor's version as their bak kut teh is a expect opposite of what you usually like.
We arrived early (before 8.00am) only to find which a restaurant was already packed with diners with just a couple of tables available. There have been assorted pig cuts a single can choose from, as well as you finally settled for 4 opposite cuts.
We have met this gentleman prior to during Lot 10 Hutong. Here, he is busy dishing out bowls of bak kut teh for his customers. By 9am, he left his station, presumably to supervise record during a Lot ! 10 Huton g branch.
Bak kut teh is best eaten with lots of garlic, as well as then cleared down with prohibited Chinese tea. Chinese tea is served with a idea which it dilutes as well as dissolves a copious volume of fat used up in this pork-laden dish. Being a desirous diners which you are, you do not swear by a tea credentials ritual used by many alternative bak kut teh aficionados i.e. soaking a tea leaves with boiling water for several times prior to serving.
The bak kut teh here is served a normal way, in porcelain bowls as well as not claypots.
We ordered a sai kuat (small bone), yuen kuat (soft bone), chu tou (pork stomach) as well as chu sau (pork knuckle). The beef was well infused with spices as well as tender. All a opposite cuts had a merits. Of a lot, you find a chu sau (pork knuckle) outstanding. The gelatinous beef total with a soup enhances a whole eating experience. The chu tou (pork stomach) yet was slightly disappointing; a beef was harder than you were used to. A square of Chinese fungus is served with any play of meat.
Sai kuat (small bone)
Chu sau (pork knuckle)
Served with oily rice
Special mention has to be since to a soup here. We loved a herbal pig concoction. It was thick, robust as well as flavoursome... "ada oomph" is a term you Malaysians would make make use of of to describe this soup.
I am certain many of you have review stories about vendors refusing to give soup refills. No such problem here, they happily gave us refills when you asked for it. Furthermore, you get a tiny soup refill everytime you sequence an additional rice. That being said, people who do similar to to suffuse their rice in a soup will many expected be dissatisfied with a volume of soup given. As long as you have been peaceful to sacrifice apportion for quality, Mo Sang Kor's bak kut teh really ticks all a right boxes.
Awesome, tasty soup
Even my immature daughter appreciates a tasty soup here. In actuality she favourite it so much, she drank it all in a single go as well as asked for more.
Mo Sang Kor bak kut teh sachets have been additionally sold here for those who want to recreate it during home. I've attempted it as well as sadly, a ambience cannot be replicated during home. Not even close to what you get here. Want to know why?
Check out a volume of pig they put in to any pot to produce which thick tasty soup! There is no ap! proach y ou would make make use of of so most pig during home, unless you were in progress for 50 pax.
Chock-full of pig goodness
For us a whole knowledge made us realize which bak kut teh's charms lies in a down-to-earth old-school roots. The steaming prohibited soup ladled from those big steel pots, a vicinity where big kettles have been placed on a gas stove beside a list for preference sake, a sounds of shrill aged men talking to any alternative in Hokkien, as well as a actuality which even if you've trafficked a thousand miles or crossed a seven seas doesn't get you any additional pieces of pork. This is local essence during a best; stripped off a glitz as well as glam. Perhaps which is because a bak kut teh knowledge in Klang trumps a a single you had in Lot 10 Hutong by miles. If you're peaceful to transport to Klang, I would recommend you do so, as you felt a bak kut teh you had here was improved than what you had in Lot 10 Hutong.
Opening times: 6am t0 3pm daily.
Price: RM7.50 per bowl. Our check came to RM37 which day. At Lot 10 Hutong, you paid RM16.20 for a play of bak kut teh, oily rice as well as Chinese tea. It's stand in a price during Lot 10 Hutong, yet stand in a knowledge here during their Taman Berkeley branch.
Location: Restoran Bah Kut Teh Mo Sang Kor, 41 Leboh Bangau, Taman Berkeley, 41150 Klang, Selangor. (same row as Fatty Mee Hoon Kueh as well as Pao Xiang)
Tel: 019-272 7728
GPS Coordinates: 3.058239, 101.465113
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