KLANG, Jan. 27 -- In Klang, bak kut teh is life.

Here, it's morning sustenance for the body, where you sip on broths rich with herbs and spices and tuck into various pork cuts simmered in that same broth with rice.

Like all types of dishes, every cook has their own version that suits different palates.

Typically, diners prefer bak kut teh with copious bowls of broth. What makes each bak kut teh stall different then is their own proprietary mix of herbs and spices that perfume the broth.

However, there's another type of bak kut teh where it's served with a dark soup that has a more viscous texture.

That's what you find at this obscure place known as Gao Sang Bak Kut Teh in Taman Sentosa.

Open for 10 years plus, sharp tongues may pick...