MUST TASTE THE NORTHERN BEST RECOGNISED CLAYPOT CURRY FISH HEAD & SEAFOODS CARRIED IN “THIAM SENG”
“Curry Fish Head or Seafoods” is a kind of spice taste dish (curry) all the while among the local’s favourite eatery, also one of the northern’s delicacy selection most wanted by the visitors which can be easily found everywhere either in Malay, Indian or Chinese cuisine restaurants presented on respective recipes. Here in Pulau Pinang, we found and being successfully recognised among the best recommended Chinese Cuisine Curry Fish Head/Seafoods carried by “Thiam Seng”, serves on their more than 20 years home recipe in the north. Having great positive response from the market recently.
The Jawi, Pulau Pinang originated Mr. Lim Kuan Tee (born 1969), was the initial founder, together with his wife Madam Koe Phaik Ngoh (Perak, born 1971) both are the recent immediate owners of this best recommended Chinese Cuisine Curry Fish Head/Seafoods eating place “Thiam Seng Restaurant” at Bukit Mertajam, Pulau Pinang serving their very home-cooked claypot curry fish head & seafoods and other signature local chinese cuisine menus to the locals & visitors under a roof. Also all the while assisted by their next generation eldest daughter Lim Ching Fang (born 1994), son Lim Jim Hen (born 1998) and youngest daughter Lim Jia Ying (born 2002).
The founder cum owner Lim Kuan Tee, also the restaurant Main Chef, who at his age of 50 years old currently, been initially stepped into the f&b industry at his 14th of age in year 1983 began as a kitchen trainee at hometown Jawi for about a year touched the chinese cuisine. Then been reached Butterworth continued his career in the field worked as assistant chef in year 1984 before reached Kedah and Penang respectively to further his exposure in the industry. Positioned as a Chinese Cuisine Chef in year 1992 at his 23rd of age with 10 years experiences in the field.
In order to expose further, Kuan Tee in year 1995 running his very first chinese seafood stall at Bukit Mertajam, Pulau Pinang with partner introducing most of his home recipes locally stayed about 18 years there reached year 2013. With his vision to have his very own family eating house, added with his experiences & recipes on hand and foreseeing the market opportunity in the f&b industry locally, aslo the supports from wife Phaik Ngoh and children allowed them in year 2013 successfully established their very owned Chinese Cuisine Curry & Seafood eating place officially named the “Thiam Seng Restaurant” at Bukit Minyak (Bukit Mertajam) continued presenting their very authentic home recipe curry fish head/seafoods and other local chinese cuisine selections to the locals. Finally being recognised among the best in town by the F&B E-Media for the year 2019 in the northern nation.
In this Thiam Seng Restaurant, the owners’ very first top recommended in menus surely will be their famous “Claypot Curry Fish Head” which most wanted by all the visitors. Local fresh Grouper Fish Head on weight of about 700-800grams commonly selected, steam-cooked in about 5 minutes, then boiled in their homemade curry sauce broth (in-house curry paste made from 10 spices mixture) mixed into lady fingers, tomatoes, onions and with mint leaf toppings, finally served with poured into slight fresh milk and coconut milk (santan) boiling in claypot will brings excellent sour & spicy curry broth smoothness taste and the fish head’s texturing bites into mouth that you should need to have a try when reached Pulau Pinang.
Secondly will be their signature “Claypot Curry Seafoods”, which also among the restaurant’s daily top seller favourite by their regular customers. Mixtures of fresh squids, Sea Ming Prawns and Grouper Fish fillets boiled with their homemade curry sauce broth mixed into tomatoes, lady fingers & onions, and finally too served boiling in claypot will brings another delicious curry taste of eatery and seafoods freshness into mouth that you will never regret after tasted here.
Another will be their owner’s all time favourite recommended in their local chinese cuisine selections, their home-cooked “Hakka Pork Belly with Yam” which like by the locals all the while. Local fresh pork belly boiled in an hour, followed by about 10 minutes deep fried then prepared in cutted slices, steamed another 1&half hour in home recipes with sliced yam pieces will brings very traditional authentic chinese hakka salty sweet taste of eatery that you will neither found the same nor better elsewhere in town.
Moreover, their home recipe “Sambal Prawn” also among the local’s favourite. Fresh shrimp prepared uncoated, wok-fried with their homemade sambal paste (made in-house from more than 10 ingredients mixture), added into cucumber slices will brings wonderful appertising spicy taste of eatery that you cannot aside here. It is the best combination taken with a plate of hot boiled white rice here in Thiam Seng Restaurant.
Nonetheless, the founder Kuan Tee also taken this opportunity to introduce their very special “Thai Salted Deep Fried Pork Trotter” which served after 2&half hours braised in home recipes with chinese herbals mixture, followed by deep fried for about 20 minutes to lock the recipes, and finally taken tipping onto their thai sweet & sour sauce sided will brings unbelievable crispy bites and authentic exotic taste of pork trotter that you really cannot missed when stepped towards this best recognised Chinese Cuisine Curry Fish Head/Seafoods eating place “Thiam Seng Restaurant” at Bukit Mertajam, Pulau Pinang.
THIAM SENG RESTAURANT
Address: No. 542,
Simpang Juru,
14100 Bukit Mertajam,
Pulau Pinang.
Business Hours: 12:00pm to 2:30pm
6:00pm to 11:30pm (Daily)