Klang town, 33km from KL, is known as the “Bak Kut Teh Capital” of Malaysia, with dozens of “bak kut teh” restaurants serving its mainly Hokkien population of 250,000. Most Klang residents actually have “bak kut teh” for breakfast almost on a daily basis.
Mo Sang Kor is regarded by many Klang residents as one of the 3 top places in Klang, together with Kee Heong @ Eng Ann Gardens and Seng Huat (‘Under the Bridge’) in Jalan Besar, Klang. This popular branch of the famous Mo Sang Kor bak kut teh eatery from Pandamaran does a good business at Taman Berkeley in Klang town.
Mo Sang Kor’s bak kut teh is more stew-like, like many other popular places in Klang, rather than the soupy version one finds in KL and elsewhere. But the flavours were spot-on, and the pork-ribs were cooked to perfection.
- Breakfast in Klang - bak kut teh is the favourite breakfast item for Klang residents, and some will actually have it almost every morning.
- Shiny, glossy “kah wan” (part of pig’s trotter with tendon), with gelatinous, collagenic skin.
- Pork-ribs - the meat was fall-off-the-bone tender.
- Fatty pork hocks.
- Pig’s trotters and intestines.
The Klang version of “bak kut teh” is the Hokkien version - dark and herbal - which is different from Singapore’s Teochew version, which has a clear, peppery-garlicky soup. So actually, these are two totally different dishes, invented by two different Chinese dialect groups in two different places - only the “name” of the dish is the same!
Mo Sang Kor Bak Kut Teh
41, Leboh Bangau
41150 Klang, Selangor
Tel: +60 19-272 7728