Restoran Mo Sang Kor Klang (巴生毛山稿肉骨茶)

I came with 2 kids at around 9.30am, still have plenty seats. Ordered 4 dishes, taste good as we like the thick soup. There's no other option for vegetables dish, mainly just pork. Price is average. No air-con, no air cooler, just fan.

Came by here after a long absence spanning more than half a decade and the folks who manage the shop are still as affable. You might need to brush up on your mastery of the various local Chinese dialects commonly spoken by the locals here. Come by just after nine and most of the best cuts may no longer be available. Best follow the locals as in Rome if you want a total porktastic experience dining here. Still the cuts and portion of pork served despite coming in past the prime breakfast period remains very very good. The soup that comes with each serving may seem like very little until you start eating and realise that the portions are completely balanced out in a triage of rice, pork, and broth. The broth is so rich and full of umami that you might want to refrain from eating it with your rice until the end where you savour it at the end almost like a savoury dessert. The wash down with Chinese tea just about makes this meal near perfect. Some people might defer, but IMO, this comes across as a darn near perfect breakkie. Highly recommended.

My all-time favorite BKT shop in Klang, renowned for serving authentic, traditional BKT of this famous town—served exclusively in bowls, with no claypot or dry BKT options. The meat is exquisitely tender and bursting with flavor, complemented by a rich, aromatic broth. For those who savor every drop of soup and repeatedly requesting for extra soup,, this place might not be ideal, as their soup is famously dubbed "black gold"—a result of their unique cooking process. The broth is the original, unadulterated essence from the same port where the meat is sourced, making it incredibly limited and highly prized. Note: The "you tiou" is sourced from elsewhere.

The bak kut teh here is really yummy! They don’t serve char kueh because the soup is very limited and only comes in small bowls. Expect long queues, especially on weekends, so it’s best to go early—around 8am. They usually don’t serve lunch since it’s often sold out by 12pm, or even earlier on busy days. The soup is thick, rich in flavor, and we noticed they’re still using charcoal to boil it, which adds that traditional touch. Definitely worth the early wake-up!

Rich, thick, and herbal — Mo Sang Kor serves one of the best traditional Klang Bak Kut Teh. The broth is intense and flavorful, with tender pork ribs that melt in your mouth. A true must-try for BKT lovers! The pork belly and ribs are tender, juicy, and soaked through with the herbal goodness of the soup. Portions may be slightly smaller compared to other shops, but the quality and richness of the broth more than make up for it. Best enjoyed with a bowl of fragrant rice. It’s always busy, especially during peak hours, which speaks volumes about their reputation.

The bak-kut-teh ie stewed pork is as good as ever, as shown by the never-ending crowd and the speed the food gets sold out. Securing a seat here to enjoy the sumptuous food here is a challenge. Best suggestion is to come over early around 7am or so, unless table reservations made early morning of intended visit. There's no air-conditioned area, and it can get pretty hot & stuffy with a large crowd, but the good tasting food will be worth it.

Heard of this good bak kut teh in Taman Berkeley and came for lunch at 12pm. Almost everything sold out! We managed to get the Lean Meat, Big Bone and Pork Belly. Very good & strong medicinal taste and flavour - staff told us no refill of soup which is disappointing. They don’t sell the standard accompaniment of tofu pok, mushrooms and fuzhuk.