TASTE THE RECOGNISED “PAPA STEAM HOUSE” STEAMED FISH HEAD RECIPES RUNNING AT CHERAS @ KUALA LUMPUR
“Steamed Fish Head” is all the while among the local’s favourite kind of delicacy cooked fish head eatery selection, which being famously & widely practised by restaurants since decades on the ground to be easily found everywhere on our nations with respective recipes and combinations. Here in the Federal Territory of Kuala Lumpur, we found and being successfully recognised among the best recommended Steamed Fish Head Restaurant “The New Papa Steam House” running along the Cheras township having great positive response from the market recently.
The Kuala Lumpur local originated Mr. Calvin Liew Khar Wui (born 1984), together with his wife Ms. Chiew Mun Yee (born in Kuala Lumpur) both were the initial founders and also the immediate recent couple owners of this best recognised “The New Papa Steam House” Steamed Fish Head Restaurant fully assisted by their in-house chef Mr. Yong Mun Chun (Kuala Lumpur, born 1993) running in a team on the floor serving all their in-house chef’s steamed fish/fish head selections and other signatures to the locals & visitors all under a roof in manner at Taman Muda, Cheras.
The founder cum first owner Calvin Liew Khar Wui, also the restaurant’s main chef who at his age of 37 years old currently all the while having interest in eatery and in circumstances inspired by the f&b industry which with opportunity in the recent trendy century enabled Calvin Liew initially stepped into the field at his 25th of age began as a kitchen trainee joined a chinese cuisine restaurant at Singapore in the year 2009 for years. Then returned to hometown Kuala Lumpur running his very first Chinese Cuisine Restaurant at Sri Petaling, Kuala Lumpur in the year 2011 for another 6 years there. Later-on continued his exposure in the career working as a chinese cuisine chef in a restaurant for few years to sharpen his culinary skills & expose his chefing experience in the field with passions before positioned as a personal chef on the same nation at hometown.
With experiences & recipes on-hand, added with vision to have his another brand new chinese steamed fish head eating house locally and foreseeing the market opportunity in the field allowed Calvin Liew again decided then successfully established his very owned Steamed Fish Head Restaurant officially named “The New Papa Steam House” (by The New Baba SteamHouse) in the end-year 2020 at Taman Muda, Cheras introducing all their in-house recipes to the public, where his wife Mun Yee joined and assisted by their chef Mun Chun running on the floor. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year 2021 in the Federal Territory of Kuala Lumpur.
In this Papa Steam House, the owners’ very first top recommended in menus will be their signature “Steamed Sea Grouper Fish” which most wanted by their regulars from the beginning. Local fresh sea grouper fish head commonly selected, cleaned then followed by about 15 minutes in-house steamed with orange peels & ginger shredded, served hot on table toppings of fresh celery leaves & spring onions shredded with their home-mixed soya sauce broth poured onto will brings wonderful grouper fish head’s freshness sweet swallowed and the combination of tasty orange peel’s with fair salty sauce taste into mouth that you must have a try when reached Taman Muda at Cheras.
Secondly will be their famous “Sauce Steam Big Head Fish” or locally known the Soong Yu Fish Head, which also among the local’s favourite delicacy fish head eatery here. Local fresh big head fish (Soong Yu fish head) with weight of about 1kg to 1.2kg commonly selected, cleaned then followed by about 12 minutes home-steamed and finally served with their homemade beans sauce paste (into with orange peels mixture) toppings of spring onions shredded will brings another big head fish’s freshness bites into mouth with their nice fair salty sweet & orange peel’s tasty sauce paste swallowed that you neither found the same elsewhere in town here.
Another will be their all time favourite recommended “Local Steam Tilapia”, which also among the restaurant’s daily selection like by most of their customers. Local fresh feeded black/red tilapia fish with weight of about 1.2kg to 1.3kg selected, fresh steamed in-house for about 12 minutes, then served with their home-mixed soya sauce broth toppings of ginger & spring onions shredded onto chopped chilli padi will brings excellent tilapia fish’s freshness & smoothness bites itself with their fair salty sweet home sauce taste swallowed to be the best combination of Steam Tilapia eatery that you will never regret after tasted here.
Other than steamed fish/fish head, the owners also introduced their recommended “Hokkien Braised Pork Trotter” in the chinese cuisine menus wanted by their regulars. Local fresh organic pork trotter prepared in cutted pieces, home braised for more than an hour in mixtures of beans sauce, oyster sauce, ginger slices, mushrooms, dried chillis & their special homemade paste, and finally served boiling hot in claypot will brings authentic tasty pork trotter’s texturing & juicy bites and the natural pork collagen from the long hours braised itself into mouth that you really cannot missed when stepped into this best recognised “The New Papa Steam House” (by The New Baba SteamHouse) at Taman Muda, Cheras in the Federal Territory of Kuala Lumpur.
THE NEW PAPA STEAM HOUSE
(THE NEW BABA STEAMHOUSE)
Address: No. 18,
Jalan Bunga Tanjung 9,
Taman Muda,
56100 Cheras,
Kuala Lumpur.
Business Hours: 11:30am to 9:00pm (Daily)
(Closed on Wednesday)