The foundation of MODU's menu, this samgyetang follows the Hanbang tradition using red ginseng root for its warming properties. A whole tender young chicken is hand-stuffed with glutinous rice and aromatic ingredients, then poached in the 12-hour broth until the meat pulls from the bone. Reviewers call out the broth depth — most restaurants simmer for 3-4 hours, MODU's 12-hour base draws out collagen without adding cream.
Tips from diners
Order a size for one person — it's enough for two to share. The broth is rich enough that you won't need to finish every drop.
Come before noon to avoid the post-opening crowds. The restaurant reaches full capacity quickly on weekends.
A shareable starter that pairs well with the broths. The pancake has crispy edges and a soft interior, scattered with sweet corn kernels, melted cheese, and fresh scallion. Reviewers note this is the ideal side order to go alongside your soup — the richness balances the broth and gives you something textural to eat.
Tips from diners
Order one pancake per person even if you are alone — it's meant for sharing but tastes best fresh and hot off the pan.
MODU's noodle option for guests who want something beside samgyetang. Hand-cut kalguksu noodles are dropped into the same herbal broth base, cooked until just chewy. The spicy version gets heat from Korean red chili and aromatics. Lighter than the chicken soup but still built on MODU's signature 12-hour broth foundation.
Tips from diners
Good choice if someone in your party wants noodles instead of whole chicken soup. Fills you faster and costs less.
MODU's wellness-oriented version uses white ginseng and adds astragalus and collagen peptides to the broth. The result is lighter and cleaner on the palate than the Hanbang version, with a subtle sweetness from the ginseng. Multiple reviews cite this as the most popular choice among repeat customers who say the silky texture of the broth is notably different from the herbal version.
Tips from diners
This version has a noticeably softer mouthfeel because of the collagen. If you prefer cleaner broth, stick with Hanbang.
One of MODU's signature variations, this version blends the 12-hour bone broth with roasted black sesame and a touch of sesame oil for a deep, nutty undertone. The soup has a slight creamy hue from the sesame without dairy. Reviews highlight the umami punch and how the sesame complements the tender chicken without overpowering it.
Tips from diners
Try this one if you want something different from classic samgyetang. The black sesame version is richer and pairs better with the shareable side dishes.
MODU TRX opened in late 2025 in The Exchange, a culinary incubator in the KL Sentral area. The restaurant specializes exclusively in samgyetang, the Korean ginseng chicken soup traditionally eaten for summer rejuvenation. Unlike typical one-note samgyetang spots, MODU offers six distinct versions from classic herbal to black sesame collagen, all cooked from a 12-hour simmered bone broth that extracts velvety richness without dairy or cream.
Book ahead, especially for weekends. The dining terrace is compact and fills quickly given the restaurant's novelty status in KL.
Last order is 10pm, but the kitchen stops prepping new broths by 9:30pm. Arrive early if you want the full samgyetang experience.
MODU uses halal-certified ingredients throughout. Ask your server which broths and toppings are suitable if you follow dietary restrictions.
Page last updated: