Today we were in Coquitlam to get a “Taste of the Tri-Cities” at Ms K BBQ. From February 15th to March 15th, 2026 they and a handful of other restaurants are enticing locals and those visiting Coquitlam, Port Coquitlam, and Port Moody to dine in with special menus, discounts, and promotions.
I remembered the original opening of this restaurant many years ago, and how it had a unique “jail” theme with tables behind bars, a felon in black and white as their mascot, and foot prints on the wall resembling a great escape. Since then they have rebranded under a different name, but still serve Korean BBQ. Although all the above still remains part of the decor.
Their Taste of The Tri-Cities offering is between a pork or beef BBQ set. Looking for a leaner protein I went for the beef option instead of the Pork Belly, Pork Jowl, and Makchang (Pork Intestine) combo. This is enough food for three which includes rice and sides, and currently it will cost you only $82 instead of the regular $94.
Seeing as my guest was running late due to traffic, I had time to read the menu and learn more about Makchang, at least enough to want to try it.
For those curious like myself, as per Wikipedia, “Makchang is
a Korean dish consisting of grilled beef abomasum or pork rectum/intestines, known for its intense chewiness and rich, savoury, slightly sweet flavour often compared to bacon”.
Ms K BBQ states that their Makchang is top notch due to their strict selection of said intestines, shipped from Europe. It is all washed twice for the best taste. The first wash is in water to clean. The second a bath of sea salt, apple cider vinegar, and lemon to purify. They then use a variety of fruits and vegetables to soften the organ meat, getting rid of any odours, before aging the Makchang for 24 hours to follow.
My curiosity got the best of me and I had to try this delicacy for myself. To see if the lengths they go to, to treat pork intestines, in order to make it more appetizing was worth it; and if this is something you ought to put into your mouth as well.
The plate came to the table cut into individual squares, each piece with a cooked, browned looking char. Therefore, I assumed it was cooked and went in for a taste. By the time I chewed through half of it, our server came to educate us that this dish was only slightly cooked and needed to be further grilled until crispy. It was too late for me, but I guess the fact that I didn’t get sick speaks to the quality of its preparation.
The correct cooking process includes further cutting the pieces down with scissors and grilling the intestines until its colour is white and the edges are crispy. The result is an easier chew with a fatty meets cartilage-like texture. It has a strong umami funk, that is definitely not for everyone. You have to be use to eating organ meats and fermented flavours to truly appreciate its unique dish. I did.
As for our main meal we had the Beef Set for 3 for $120. During Taste of the Tri-cities this saves you $28, which is almost a meat dish for free. Striploin, Skirt Steak, and Beef Short Ribs, 3 bowls of rice, your choice of Kimchi Stew or Soybean Paste Stew, Steamed Egg, plus a bevy of complimentary sides.
The lattermost was the typical offerings available at most Korean restaurants, and then some. Fresh leaves of lettuce, a dish of marinaded onion, a lightly dressed green salad, and soy bean sprouts with gouchujang paste. Plus small dishes of kimchi, sweet tofu skin, dehydrated flake seaweed, seaweed salad, and pickled cabbage. Whereas other such Korean restaurants provide 3-4 sides, all this had us feeling we got much more than we paid for.
The steamed egg was a large portion and fluffy like a soufflé. It had the same volume as the kimchi soup we choose. The soup was delicious and packed full of onion, tofu, and vegetable. I enjoyed the neon red broth as is and as a sauce over my rice. It added a lovely acid to all my meaty bites.
We appreciated the three bowls of rice, as the meat was best with a starchy base and some fresh vegetables.
As for the beef, it all comes presented on a lengthy platter alongside some mushroom and vegetables, plus two blocks of butter should you want to add a little more decadence to your steak. Here, we decided that we didn’t need the calories and that there were other ways to get additional flavour.
The Striploin and Skirt Steak comes unseasoned, but each person gets their own trio of sauces and seasonings to dip into and help flavour. The Beef Short Ribs does comes marinated in garlic for a more pronounced profile.
Like with the Makchang, we were pretty inexperienced when it came time to cook the beef. Thankfully our server came around and assisted us, and we were very appreciative of his expertise. Given the premium cuts, we definitely wanted it prepared the best, and we didn’t necessarily have the skill to do so by ourselves.
In closing, we had a delicious meal in a leisurely setting and if you want the same, during the Taste of the Tri-Cities is the best time to do so.
MS K-BBQ
1150 Austin Ave #100, Coquitlam, BC V3K 3P5
(604) 931-2777
ms-k-bbq-austin-myeongsung-bbq.menu-world.com
