Mo Sang Kor Bak Kut Teh @ Pandamaran, Klang – Is This The Best?July 2, 2010 | 21,577 views
And I thought I had them all. The BEST of them, so to speak. And then came the hoo-ha on a certain Klang Bak Kut Teh (bored of kept on repeating myself what Bak Kut Teh is, so read it up here on Wikipedia) that finally broke out of its mould; venturing not only out from the township of Klang with a branch in Puchong, but possibly the first Bak Kut Teh outlet to open in a food court of a major shopping complex – Hutong @ Lot 10.
(Though some might beg to differ, as Pao Xiang Bak Kut Teh have branches in One Utama, Pavilion, Centro Mall etc, and in Penang, there is a branch of BKT in shopping malls named Rou Gu Cha King or something)
Mo Sang Kor Bak Kut Teh @ Pandamaran – Hokkien-style Bak Kut Teh that is thicker, darker in colour, and with a punchy, robust flavour you can’t forget after the first sip. Take that in a positive light, or vice versa.
I spied Mo Sang Kor at their Berkeley Garden branch, back when we went for a sample of Pao Xiang’s novelty of a BKT, with the pork cuts all tied up in the cooking process. I lost all hopes in BKT served in bowls (which by the way, happens to be the most traditional way of serving them, NOT in claypot … or so the die-hard, true-blue fanboys would say). Only Seng Huat; the one under the Klang bridge managed to impress, but the others have faltered.
Ah Xian said it’s good, the auntie could not care less in the presence of Motormouth, and wondering how the BKT feast fared? Read on …….
You can walk up to the counter where the auntie would be perpetually busy picking up the cuts of pork from the giant ‘cauldron’, then proceed to slice them up real meticulously (or not) and serve them in porcelain bowls. With a ladle or two of the rich, dark elixir.
And trust me, if you really, really wanna taste the BEST of Klang’s Bak Kut Teh, your pilgrimage ain’t complete without a visit to Mo Sang Kor. I was sold after the first sip.
Although I had to admit, initially I was skeptical; half-expecting the black and thick broth to be sweetish and nothing more than dark soy sauce masquerading as BKT soup. (Trust me, I had my qualms for a reason).
Go early, else you risk having the leftovers. No “Dai Kuat” (big bones), “Sai Kuat” (small bones) or even “Pai Kuat” (ribs). But only lean meat, or “Bun Fei Sau” (Half lean, half fat).
The soup was absolutely delicious. Words can’t describe the complex amalgam of flavours resulting from the many, many herbs used in the boiling of the rich and robust soup. You would definitely be hankering for more soup and more rice, BUT … and this is a strong but, please take note that since they do not boil the soup on the spot, but instead serve whatever they have in the few metal pots every morning, they’re not as eager to top up your soup. Instead, they will walk over and refill your bowls with a small bowl’s worth of their highly-regarded soup.
So plan your feast before tucking in. Especially if you’re one who drinks like a camel, and finish all the soup before chewing on your meats. 🙂
The soup was so thick, it’s almost gelatinous. Now if only you can have endless sips and mouthfuls.
Mo Sang Kor‘s Bak Kut Teh contains lots of garlic cloves (they’re in whole!), and mushrooms. That’s probably it, nothing more nothing less. I felt that although the meat was good, Seng Huat‘s more generous portions and tender cuts (especially the “Dai Kuat”) fared slightly better in the porky department. But soup-wise, nothing tops Mo Sang Kor’s. And to most, this IS the bottomline.
Yes, now YOU can be the chef whipping up the most delicious Bak Kut Teh storm in all of Malaysia! Right in the comfort of your home! Hmm … if only it’s that easy. 🙂
Anyway, let’s say you crave for a good, heart-warming bowl of Mo Sang Kor’s BKT in the comfort of your home. About a good 200km away or more. What can you do?
Good thing about Mo Sang Kor is that they have the packaged BKT soup ingredients (much like the other famous brand, A1) for sale at their outlets. Hence you can buy a packet home, grab some pork ribs or whichever cuts you fancy, and cook away ……. Though you can’t possibly replicate the exact mouth-watering taste (duh), this is still far more superior than most pre-packed ingredients out in the market.
For the second visit, we went much earlier and was duly rewarded with a variety of cuts. Notice all the gelatinous, artery-clogging goodness there?
Be aware that on Sunday mornings, or on weekends, the restaurant can get a little packed. And that’s when tempers may go a-flaring, and orders come later than expected. But still, nothing that requires more than half an hour’s worth of wait. As everything’s cooked prior to operations, thus she only needs to cut them up and serve to the respective tables.
* The Bak Kut Teh is priced at RM7.00/USD2.10 per portion. *
Barely a full-fledged restaurant, nor even a whole shoplot, the Mo Sang Kor in Pandamaran is also opened for dinner aside from breakfast.
MO SANG KOR BAH KUT TEH RESTAURANT
145, Jalan Chan Ah Choo,
Telephone : 6012-904 2421
Business hours : 6.00am – 12.00pm, 5.00pm – 10.00pm.
Closed on the 1st and 15th of the Lunar month.
Here’s a GOOGLE MAP to Mo Sang Kor @ Pandamaran
* Mo Sang Kor is located at the junction of Jalan Chan Ah Choo and Jalan Jagung.
Here are the other branches of Mo Sang Kor in Klang (Information from Tummy Rumble)
– Lot 2982, Persiaran Raja Muda Musa,
41100 Klang, Selangor
Tel: 016 619 8310
– 41, Lebuh Bangau,
41150 Klang, Selangor
Tel: 019 272 7728
Here is the address for the Puchong branch (Information from iamthewitch)