Made a pilgrimage to Malaysia's "Bak Kut Teh" (herbal pork-rib soup) mecca of Klang this morning. We didn't go to the original Mo Sang Kor outlet in Pandamaran (at Port Klang) but the more accessible branch in Berkeley Garden in Klang Town proper.
Mo Sang Kor's version of BKT is certainly, IMO, one of the two best in Klang - and certainly Malaysia! The other top spot is Seng Huat aka "Under the Bridge" Bak Kut Teh: http://chowhound.chow.com/topics/786324
The difference between Mo Sang Kor and other BKT restaurants? Its herbal soup was slow-boiled till it's reduced to a thick, gelatinous stew, replete with a subtly-herbal, not-too-sweet, intensely-porky flavor. The only other physically distinguishable ingredient besides pork were shitake mushrooms. The herbs and whole garlic cloves have all melded with the pork into a cauldron of wonderful flavors.
One very much desired part of the pig was the pork knuckle containing the tendons. But I'd say all parts of the pig served at Mo Sang Kor were full of flavor! The pig-skin were gelatinous and almost translucent, with a melt-in-the-mouth tenderness. No vegetables or tofu served here - you're here for Da Pig, and that's what you get.
Mo Sang Kor Bak Kut Teh
39-41, Lebuh Bangau
Tel: +6019 272 7728
Mo Sang Kor Bak Kut Teh Restaurant
145 Jalan Chan Ah Choo
Tel: +6012 904 2421